chicken risotto

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, heated
• 2 boneless, skinless chicken breasts, cubed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat olive oil in a large saucepan or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add Arborio rice and toast for 2-3 minutes, stirring constantly.
5. Pour in white wine and cook, stirring, until absorbed.
6. Add 1 cup of hot chicken broth and stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes.
7. While the rice is cooking, sauté the chicken cubes in a separate pan until cooked through. Season with salt and pepper.
8. Once the rice is cooked al dente (slightly firm to the bite), stir in the cooked chicken and Parmesan cheese.
9. Stir in butter until melted and creamy.
10. Season with salt and pepper to taste.
11. Serve immediately, garnished with fresh parsley.

Notes

• Use a heavy-bottomed pot to ensure even heat distribution.
• Stirring constantly is crucial for releasing starch from the rice and creating a creamy texture.
• Don't rinse the Arborio rice before cooking; the starch is important for the risotto's texture.
• Warm broth helps maintain a consistent temperature during cooking.
• For a richer flavor, use homemade chicken broth.