Risotto Pie with Chicken Breast

First, prepare ratatouille for the risotto. Cut the eggplant, red onion, zucchini, and bell pepper into medium cubes. Heat a teaspoon of olive oil in a pan, add the eggplant, then, with a small interval, add the zucchini, pepper, and onion. Sauté for about three minutes, then drizzle with olive oil infused with thyme, rosemary, and garlic, and season with salt and pepper.

Finely chop the shallots and garlic. Heat a tablespoon of olive oil in a saucepan, add the shallots, garlic, and thyme, and sauté. Add the rice and sauté it a bit as well. Pour in the wine and let it evaporate. Gradually add hot broth, allowing each portion to evaporate. Once it evaporates, stir in the parmesan and add the ratatouille. Mix gently, but not too much: otherwise, the rice will become mushy.

Add cream to the risotto, mix, season with salt and pepper, and remove from heat. When it cools slightly, stir in an egg (as a binding agent). Grease two small pans, place the risotto in them, and put in an oven preheated to 200 degrees for about 10-12 minutes. The risotto should form a crust on top while remaining semi-liquid inside.

Grill the chicken breasts in a grill or grill pan with a little oil for about two minutes on each side. Once the meat is cooked, cut each breast into three to four pieces.

Carefully remove the risotto pies using a flexible spatula — preferably silicone. Place them on plates. Top with pieces of chicken breast, garnish with tarragon, drizzle with a teaspoon of olive oil, and season with ground pepper.