Butternut Squash Risotto and Curry Fried Chicken
Serves: 6
If you are looking to wow in the flavor department then this Butternut Squash Risotto and Curry Fried Chicken Recipe is a must try!
For the Chicken:
  • 3 chicken thighs
  • 3 chicken legs
  • 2 cups of buttermilk
  • 3 cloves of garlic
  • 1 inch trimmed piece of fresh ginger
  • 1 tablespoon of fish sauce
  • 1 cup of flour
  • 1 cup of corn starch
  • ¼ cup of yellow curry powder
  • Kosher salt and fresh cracked pepper to taste
  • 1 to 2 cups of canola oil
For the Risotto:
  • 1 small diced yellow onion
  • 1 cup peeled and small diced celeriac root
  • 1 ounce of unsalted butter
  • 2 cups of arborio rice
  • 1 cup of chardonnay wine
  • 32 ounces of vegetable stock
  • 2 cups of peeled and small diced butternut squash
  • 1 15 ounce can of coconut milk
  • chopped fresh mint
  • chopped fresh basil
  • sliced green onions
  • Kosher salt and fresh cracked pepper to taste
  1. Chicken: Using a fine grater, grate the garlic and ginger into a plastic bag and then add in the chicken, fish sauce, buttermilk, season with salt and pepper and marinade in the refrigerator over night.
  2. In a bowl whisk together the flour, corn starch, curry powder and salt and pepper.
  3. Remove the chicken from the buttermilk and coat each piece thoroughly in the flour mixture and place it in a large saute pan on medium high heat with canola oil and cook until the chicken is golden brown on all sides and cooked throughout. You can finish in the oven on 350° for 8 to 10 minutes.
  4. Risotto: In a large pot on medium heat with butter, add in the onions to caramelize. Once brown add in the celeriac root and brown.
  5. Next, add in the arborio rice and toast for 3 to 4 minutes. Deglaze with chardonnay while continuing to stir until the wine has been absorbed.
  6. Add in 6 to 8 ounces of vegetable stock at a time while continuing to stir until it has been absorbed by the rice and then continue the process until it is gone.
  7. Finish the rice with coconut milk, salt and pepper, and fresh herbs.
  8. To Plate: Put the risotto in a bowl along with a few pieces of curry fried chicken.
Recipe by Billy Parisi at https://www.billyparisi.com/butternut-squash-risotto-curry-fried-chicken/