Creamy Chive Risotto Balls with Chicken

Creamy Chive Risotto Balls with Chicken 

1/2 cup white risotto (or short-grain brown rice)
1 Tbs. butter
1 1/2 cup water
sea salt and pepper
5 oz. chive Gournay cheese (or simply chive Boursin)
1 large chicken breast
sea salt and pepper
1 Tbs. olive oil + 1 Tbs. lemon juice
fresh baby spinach

 

In a medium skillet over low heat, sauté the rice in the butter for 3-5 minutes. Continuously stirring, slowly add in the water. 
Risotto can be tricky. Be patient. Keep stirring and keep adding the water until the rice is ultra-thick and creamy.

Transfer to plastic “ornament ball” halves. 
Using a small spoon, scoop out a small hole in each rice ball half to fill with the cheese. Carefully spoon in the cheese and then close the halves. 
Refrigerate overnight.

 

Preheat the oven to 425 degrees. 

 

Season the chicken with salt and pepper, and drizzle with olive oil and lemon juice. Bake, covered, for about 35 minutes, until thoroughly cooked.

 

Remove the rice balls from the molds very carefully. 

 

Reheat in the oven at 300 degrees for about 20 minutes (or microwave). 

 

Serve with sliced chicken, fresh spinach, and drizzled with the remaining cooked oil and lemon juice.