Tony Rodd for Lockdown Lunches - Quinoa Risotto with Chicken Thigh

 Tony Rodd

Tony Rodd



Tony Rodd was a finalist in MasterChef and forged a name for himself with his desserts and chocolate work.  
Originally from a Greek-Cypriot family, but brought up in London and Essex, Tony learnt to cook in the kitchens of his mother and grandmother. He spent his youth cooking slow, one-pot dishes reminiscent of the traditional Greek fare you might eat on holiday.

Chef patron & co-owner of Copper & Ink a local restaurant in Blackheath in south-east London which is where you can go to enjoy a seven-course seasonal taster menu of modern British cuisine alongside live music.

 Also working as a private chef, Tony creates bespoke dinner parties, organises pop-up supper clubs and demonstrates at food festivals all around the country.

We are so lucky to have Tony supporting us with Foodie Book Club, letting us film with him and gifting us a recipe for Foodie Book Club groups.

Go and see the filming of this recipe on Foodie Book Club Youtube channel.

Quinoa risotto, wild mushrooms and chicken thigh (Serves 2)

Ingredients

• 60g white quinoa

• 60g red quinoa

• 250ml water

• 1 veg stock cube

• 70g dried mushrooms

• 1 ltr boiling water

• 10ml truffle oil (optional)

• 50g crème fraiche

• 50g grated parmesan

• 50g unsalted butter

• 2 chicken thighs (skin on, boneless)

 Method

• Start by softening down the mushrooms by placing 50g of the mushrooms in the boiling water.

• Next start cooking the quinoa.  Put the veg stock and water in a saucepan and bring to the boil, ensuring the stock is fully dissolved.  Add the quinoa, bring back to the boil, turn right down to low and cover.  Leave for 15 minutes.

• Take the remaining dried mushrooms and blitz them in a food processor or blender to a powder.  You can use a pestle and mortar and a pinch of coarse salt.

• In a good, non stick pan, heat a little rapeseed oil over a medium heat.  Season your chicken with the mushroom powder and a pinch of salt. 

• Place the chicken, skin side down, in the pan.  Cook for 4-5 minutes or until the skin is crispy and golden.  Flip and cook on the other side for a few minutes.  Remove from the pan onto a board to rest.

• Drain your quinoa and place in a clean saucepan with some truffle oil, or normal oil if you prefer. 

• Cook over a medium heat along with the crème fraiche and parmesan. 

• Add in the, now softened, wild mushrooms and cook for a few minutes. 

• Finally, add the butter and taste, adding salt if required.

• Place a generous spoon of the risotto in a bowl, slice the chicken, laying it over the risotto.