- 1 lb Chickencooked, around 2 large boneless chicken breasts or the equivalent
- 1 qt Chicken stock
- 1 tbsp Vegetable oil
- 3 tbsp Unsalted butterdivided
- 1 Shallotsmedium, chopped; about ½ cup
- 1½ cups Arborio rice
- ½ cup White wine
- ¼ cup Parmesan cheesegrated plus extra for shaving
- Kosher Saltto taste
This Chicken Risotto is one of my favorite comfort foods. A large serving of this chicken and rice dish will brighten up the crappiest day! My top tip when making risotto, if you run out of stock and the risotto still isn’t done, finish the process by adding hot water the same way you added the stock, a ladle at a time, stirring until it’s fully absorbed.
To make this dish, start by sautéing shallot in butter. Add the rice and sauté until it gives off a nutty aroma and the grains are coated with the fat. Add wine and cook until the liquid is absorbed. Pour in one ladle of hot stock and stir until the stock is fully absorbed. Stir constantly to avoid scorching the rice. Add the next ladle of stock as soon as the rice is almost dry and repeat until the grains are tender but still firm. Add the remaining butter and Parmesan cheese and season to taste. Gently fold in the chicken just before serving.
To make my Chicken Risotto, you will need the following ingredients:
Steps to make Chicken Risotto
Stir in rice
Stir in butter and Parmesan
Add chicken and season