Chicken RisottoFeatured by Willowbrook Cellars in the Platinum Wine Club.
Everyone will be asking you for this recipe! Delivering a fresh, creamy risotto topped with parmesan cheese. Great paired with a Chardonnay.Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 40 Minutes
• 2 chicken breasts, diced into 1 inch cubes, seasoned with salt and pepper
• 1 large onion, diced
• 1 bell pepper, diced
• 1 bunch of asparagus, diced
• 2 1/2 cups Arborio rice
• 3 tbsp butter
• Olive oil
• 2 (14 oz) packages beef or chicken stock, may use less or more depending on preferred rice texture
• Pinch of salt and pepper
• 1/4 cup diced green onions or peas
• 1 cup water
• Parmesan cheese, optional
Heat a large pan and add 1 tbsp olive oil. When oil is shimmery, add the diced chicken and cook until browned on all sides. Add the diced vegetables and when vegetables are slightly browned, add butter and stir.
Lower heat to medium-low, add rice and stir well. Let rice brown just slightly (think ‘toasted’ for a little flavor). Add a little of the stock and vermouth (optional!) - just enough to keep the consistency liquid. Stir frequently until the rice thickens. Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
When your stock is gone, and the risotto has become thicker, taste it. If the rice is too crunchy, add a little water and proceed with the steps above. Risotto should be slightly al dente - just a slight crunch when bit. If you over cook the rice, it will become a bit gummy, but it’s all individual taste preference. Add diced green onions just before your risotto is done and serve warm. Grate fresh Parmesan cheese over the top and enjoy!
Recipe provided by Willowbrook Cellars.