Chicken Risotto

Standard

This is the first time I have ever made risotto. It tasted decently good but took waaaaaaaay longer than the recipe said and I had to nearly double the liquid for the rice to get soft. This definitely did turn out good but lets just say the leftovers are still in the fridge. I will definitely play around with the flavors though and try to make an herb based one as I think that would be way better than just the straight meat flavor. More like a summer veggie risotto. Anyway, this was also good and definitely a good starter risotto if you’ve never made it before.

I also cooked this in my biggest pan and I think that was a mistake, with all the extra room I think it cooked the broth faster and it didn’t give the rice as much of a chance to soak it up.

Chicken Risotto

Original Recipe

Chicken Risotto

1-2c Chicken, cooked and shredded or diced

1/2 Onion, diced

2 Stalks Celery, diced

2 Carrots, diced

1T Butter

1c Arborrio rice

1/4c Chardonnay

4c Broth, I used a mixture of chicken and beef

Top with sliced green onions

1. In pan, melt butter. Add carrots, celery, and onions and sauté until starting to get soft.

2. In small pot, heat up broth so that it’s hot but not boiling. Leave on stove while you cook so the broth stays warm

3. Add in rice, 1/2c broth and chardonnay. Stir consistently until rice has absorbed the liquid

4. Continue adding broth in 1/2c increments once the broth has been absorbed until rice is fully cooked. This recipe states that the rice should be cooled al dente and I think that’s gross so I cook mine until soft, even if it’s wrong. If you end up needing more liquid, feel free to just use water at the end.

5. Add in chicken and green onions and stir until warm and well combined

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