faux foodie


Real SImple’s Low-Maintenance Risotto
September 30, 2010, 3:48 am
Filed under: chicken, Company, favorites, main course, side dish

I made the below by first browning two chicken breasts in a pan with seasoning, setting aside, and then adding them back in at the end. Also used leftover cheeses in fridge. Great result!

3 Tablespoons unsalted butter, divided
1 medium onion, very finely chopped
Kosher salt and black pepper
1 cup dry Arborio rice
1/2 cup white wine
3-1/2 cups chicken broth, plus more if needed (divided)
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 Tablespoons chopped fresh-flat-leaf parsley

Melt two Tablespoons of the butter in a large skillet over medium heat. Add the onion, 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until softened, about 6-8 minutes.

Add the rice and cook, stirring for 2 minutes. Add the wine and simmer until absorbed.

Add half the broth (1-3/4 cups) and simmer, stirring once, until absorbed, 8-10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes more. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)

Stir in the Parmesan and the remaining Tablespoon of butter. Sprinkle with the parsley and additional Parmesan.

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