Jackie Kennedys “Hammersmith Farm” Spiced Chicken~Her Creamy Spring Risotto

Jackie Kennedys “Creamy Spring Risotto”

• 5 cups chicken broth
• 4 Tablespoons butter, divided
• 1 clove garlic, minced
• 1 1/2 cups finely chopped onion
• 1 1/2 cups arborio rice
• 1 cup grated Parmesan Cheese
• 1 clove garlic, minced
• 2 Tablespoons fresh parsley, roughly chopped to use as a garnish

Place the broth in a medium size saucepan. Bring it to a boil, reduce the heat to low and put a lid on the saucepan. The broth will sit there until you're ready to use it.

Melt 2 tablespoons butter in a heavy duty saucepan over low heat, add the onions and saute until tender, soft and translucent but not browned. You don't want them caramelized. Increase the heat to medium Add the rice  and garlic and stir and cook for 1 minute. 

 Add 1 1/2 cups warm chicken broth to the pan. Boil gently til the broth is absorbed, stirring frequently as it boils. Add another cup of broth and stir until the broth is absorbed. 

You will now add the remaining broth in the pan to the rice by 1/2 cups at a time allowing the 1/2 cup you add to be absorbed by the rice before adding another 1/2 cup. You will stir frequently until the rice is tender and the mixture is creamy. This will take about 25 minutes.

 When all the broth is added and you have tender creamy rice in the pan, take the pan off the heat and stir in 2 Tablespoons of butter and one cup of grated Parmesan Cheese. Stir to combine, serve immediately.

Jackie Kennedys “Hammersmith Farms Spiced Chicken”. (Her
favorite childhood recipe )

5 ounces plain yogurt
1/2t cumin
1/2t coriander
1/4 t cardamom
1 t garlic, crushed
S/p
3 cut up boneless breasts
Mix yogurt and spices together
Add chicken to marinade for three hours.
Cook on grill or right in a stovetop pan till done 20-30 min.

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