Chef Hidaka's risotto-style pasta with chicken thigh and burdock root, inspired by his mother's cherished recipe. Enjoy this authentic Italian dish easily recreated in your own kitchen. The pasta simmers to perfection, concentrating the rich flavors into a truly satisfying meal.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 1 piece
- Burdock root 1/2 piece
- Spaghettini 100g
- Broccoli sprouts (to taste)
- Butter 20g
- Parmigiano Reggiano 15g
Seasonings
- Olive oil (to taste)
- Broth 1 liter (approx.)
- Salt and pepper (to taste)
Steps
- Cut chicken thigh (1 piece) into bite-sized pieces, about 1cm cubes.
- Heat olive oil (to taste) in a frying pan.
- Add the cut chicken thigh to the frying pan and cook until golden brown. If there is excess fat, wipe it off with paper towels. (Key Tip!) Rendering the fat well and discarding it results in a more delicious dish.
- Slice burdock root (1/2 piece) diagonally with a slight thickness.
- Add the cut burdock root to the frying pan used for the chicken and sauté until lightly browned.
- Add warmed broth (or water) (to taste) to the frying pan with the sautéed chicken and burdock root, and simmer.
- Break spaghettini (100g) into appropriate lengths and add to the frying pan.
- If the liquid reduces too much, add more hot broth (or water) (to taste) while simmering until the pasta reaches your desired tenderness.
- Taste and adjust seasoning with salt (to taste).
- Add butter (20g) to the remaining liquid and mix well.
- Add Parmigiano Reggiano (15g) and stir to combine everything.
- Plate the pasta and garnish with broccoli sprouts (to taste).
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