Chicken risotto is a creamy Italian rice dish with tender pieces of chicken. Arborio rice, a round short-grain white rice high in starch, is traditionally used for making risotto, although oat or barley risotto can be substituted with Carnaroli rice or other grains.
Ingredients:
-
5 cups chicken broth (or chicken stock, or salted water);
-
2 tablespoons butter or olive oil;
-
0.5 kg boneless, skinless chicken breasts or thighs, cut into small pieces;
-
⅓ cup finely chopped shallots or yellow onion;
-
½ teaspoon minced garlic (about 1 clove of garlic);
-
1 cup Arborio rice;
-
salt to taste;
-
½ cup dry white wine at room temperature;
-
1 cup Parmesan cheese, finely grated, divided;
-
freshly ground black pepper to taste;
-
1 lemon, cut into wedges.
Preparation:
-
In a medium saucepan over medium heat, bring the broth to a gentle simmer, then reduce the heat to low, keeping the broth temperature just below boiling. It is important that the broth is approximately the same temperature as the rice during cooking.
-
In a large skillet or sauté pan, heat 1 tablespoon of unsalted butter over medium-high heat. Add the chicken in a single layer and cook, without stirring, until a crispy crust forms and it is golden brown on the bottom, about 3-4 minutes.
-
Flip the chicken and cook, without stirring, until cooked through, about another 3 minutes. Transfer to a plate and set aside.
-
In the same skillet, melt the remaining butter over medium-low heat, then add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and stir continuously until fragrant, about 30-60 seconds. Add the rice to the onion-garlic mixture, season with salt, and stir. Continue to stir until the rice is well coated and begins to turn translucent, 2-5 minutes.
-
Add about ½ cup of warm broth and a little wine to the rice mixture. Stir frequently with a wooden spoon until the rice has fully absorbed the liquid. Add the remaining broth in increments of ½ cup, adding a little wine after each addition and allowing the rice to absorb the liquid between additions, until the rice is al dente, about 25-35 minutes. (You may not need all the liquid.)
-
Remove the skillet from heat and add ½ cup of cheese, the cooked chicken, and pepper, stirring to combine. Cover and let sit for 5 minutes.
-
Garnish with additional cheese and a few pinches of black pepper. Finally, drizzle with freshly squeezed lemon juice.
