Chicken and Chianti Risotto Recipe
Italian rice dish with chianti and chicken broth
Ingredients
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1/2 chicken, boned, skinned and diced
- 2 cups uncooked Arborio rice
- 1/2 cup of your favorite Chianti
- 3 1/4 cups chicken broth
- 3/4 cup of butter, warmed to
- room temperature (optional)
- 4 tbsp. grated fresh Parmesan cheese
- 1/2 tsp. fresh cracked black pepper
Instructions
- Saute the onion and pepper until onion is translucent.
- Add the chicken and the rice and sauté for another 3 to 5 minutes.
- Add the wine and cook, stirring frequently, until all the liquid has evaporated.
- Reduce the heat to medium and, stirring constantly, add the broth one cup at a time.
- Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup (about 4 to 5 minutes for each cup).
- When all of the broth is incorporated, the risotto mixture should have an even, creamy consistency.
- Fold in remaining butter and cheese.
- Season with black pepper, and serve immediately.