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 TheaterPopcorn
on February 21, 2013
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Fantastic recipe. Been a staple at our house since I discovered it! I grill the chicken and also add about 8-10oz of sliced fresh crimini mushrooms to the rice right after the wine is fully absorbed. Gives the dish a more earthy taste and makes it a little more hearty. One flaw I've found with the recipe is that I have no idea how they get 2-1/2 cups of rice cooked uncovered with only 4 cups of chicken broth. I heat 4 cups of broth with 4 cups of water and a few chicken bullion cubes. Just finished a batch and we're sitting down right now!
By couchgolfer
on August 07, 2012
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Excellent and with a few additional ingredients it comes out even better. When I sautéed the onions, I added some ground coriander and red pepper flakes. With the stock, I added about 4 crushed garlic cloves and the required springs of thyme. And after the rice was cooked, I added 3/4 cup heavy cream and added both the Parmesan and fontina cheese and turned off the heat. I didn't use any wine, just chicken stock, and then added some shredded baked chicken to the pot. It makes a great one pot meal.
By ydnarim
on April 07, 2012
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Love this recipe! I made it as a side dish to roasted chicken and couldn't wait to eat the leftovers the next day. My husband is not a fan of risotto and he loved this dish.
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