Classic Chicken Risotto
Traditional dish · Italian
A creamy and comforting Italian rice dish made with Arborio rice, chicken broth, tender chicken pieces, and finished with Parmesan cheese and butter.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Arborio rice300g
- Chicken breast300g
- Chicken broth1.2 liters
- Onion1 medium
- Garlic2 cloves
- Dry white wine150ml
- Parmesan cheese50g
- Butter50g
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Dice the chicken breast into small cubes and season with salt and pepper.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat olive oil and 1 tbsp of butter in a large, heavy-bottomed pan over medium heat. Add the chicken and cook until golden brown. Remove chicken and set aside.
- 4
Add the chopped onion to the same pan and sauté until softened, about 5 minutes.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
- 7
Pour in the white wine and stir until it is completely absorbed.
- 8
Begin adding the warm chicken broth, one ladleful at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 9
Stir in the cooked chicken, remaining butter, and grated Parmesan cheese. Season with salt and pepper to taste.
- 10
Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
