This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts.
- Serves: 8 persons
- 1pound cooked chicken, around 2 large boneless chicken breasts or the equivalent
- 1quart chicken stock
- 1tablespoon vegetable oil
- 3tablespoons unsalted butter, divided
- 1medium shallot, chopped; about 1/2 cup
- 1 ½cups arborio rice
- ½cup white wine
- ¼cup grated Parmesan cheese , plus extra for shaving
- Kosher salt, to taste
Step 1Gather the ingredients.
Step 2Pull apart or cut the cooked chicken into bite-sized pieces and set aside.
Step 3In a saucepan, heat the stock, and lower the heat so that it stays hot but doesn't boil.
Step 4In a large, heavy-bottomed pot, heat the oil and 1 tablespoon of the butter over medium heat. Add the chopped shallot. Sauté for 2 to 3 minutes, until the shallot is translucent.
Step 5Add the rice and sauté for 1 to 2 minutes, stirring frequently with a wooden spoon so that the rice doesn't have a chance to brown. Cook until it gives off a nutty aroma and the grains are coated with the fat.
Step 6Add the wine and cook for 1 more minute, stirring, until the liquid is absorbed.
Step 7Pour in a ladleful of hot stock and stir until it is absorbed. (It's important to stir constantly, especially while the hot stock gets absorbed so that the rice doesn't scorch.)
Step 8Add the next ladle of stock as soon as the rice is almost dry.
Step 9Keep adding the stock, a ladle at a time, waiting for the liquid to absorb before adding more stock. This should take between 20 and 30 minutes, or until the grains are tender but still firm to the bite without being crunchy.
Step 10Stir in the remaining butter and the Parmesan cheese and season to taste with kosher salt .
Step 11Fold in the chicken. Serve in individual bowls and garnish with additional shaved Parmesan. Enjoy.