Photo: Fontina Risotto with Chicken Recipe
Ingredients
- 4 cups low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 1/2 cups arborio rice
- 3 sprigs fresh thyme
- 1 cup dry white wine
- Kosher salt
- 1 cup finely grated Parmigiano-Reggiano cheese
- Freshly ground pepper
- 1 cup coarsely grated fontina cheese, plus more for garnish
- 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
- 1/4 cup roughly chopped fresh parsley
Directions
Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
Photograph by Antonis Achilleos
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By LittleTomato
on January 03, 2012
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Makes a good amount of risotto, but it doesn't matter. The leftovers are just as good. And this dish is REALLY good. I, however, leave out the chicken every time. The chicken just isn't as good as the rice. That's how good the rice is. You don't need the chicken. You have to stir it for about a half hour, but it is worth it.
By brimst0ne_5726294
Garner, NC
on November 21, 2011
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This recipe was really easy to make and very delicious, however, it makes a LOT of risotto. Based on the serving suggestion of 4 I doubled this recipe to make for a pot luck at work. Was WAY too much food. I also substituted baked chicken that I made at home (used breast and thighs from the whole baked chicken for the deli chicken.
By tldub253_12523191
Tacoma, 87
on November 08, 2011
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Absolutely delicious! I roasted my own chicken breasts and added some peas. I think sauteed asparagus would be great in it as well! This recipe is a keeper!
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