Imagine a dish that transforms simple ingredients into a luxurious, velvety masterpiece that will transport your taste buds straight to the heart of Italy. This Chicken and Herb Risotto isn't just a meal—it's a culinary experience that promises to elevate your home cooking from ordinary to extraordinary. With its rich, creamy texture and perfectly balanced flavors, this risotto will have your dinner guests wondering if a professional chef secretly stepped into your kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the chicken broth in a separate saucepan and keep it simmering on low heat. This ensures warm broth for gradual addition to the risotto.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add diced onions and sauté until they become translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds, being careful not to brown the garlic, which can make it bitter.
- Add Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent and gives off a nutty aroma.
- Pour in the white wine and stir, allowing the rice to absorb the wine completely while scraping any browned bits from the bottom of the pan.
- Begin adding the warm chicken broth one ladleful at a time, stirring continuously. Wait for each ladleful to be almost completely absorbed before adding the next.
- Continue this process for about 18-20 minutes, until the rice is creamy and al dente, with a slight bite in the center.
- Stir in the shredded cooked chicken during the last 5 minutes of cooking to warm it through.
- Remove from heat and stir in grated Parmesan cheese, creating an extra creamy texture.
- Season with salt and pepper to taste, and garnish with fresh chopped parsley.
- Let the risotto rest for 2-3 minutes before serving to allow it to reach the perfect creamy consistency.
Tips
- Choose the Right Rice: Arborio rice is crucial for authentic risotto. Its high starch content creates that signature creamy texture.
- Warm Broth is Key: Always keep your broth simmering. Adding cold broth can shock the rice and disrupt the cooking process.
- Patience is Your Best Ingredient: Risotto requires constant stirring and gradual broth addition. This technique releases the rice's starches, creating a creamy consistency.
- Don't Rush the Toasting: When you first add rice to the pan, take time to toast it. This step develops a nutty flavor and helps the rice absorb liquid perfectly.
- Listen to Your Risotto: The rice should make a soft, gentle sizzling sound while cooking. If it's too loud, your heat is too high.
- Final Texture Matters: A perfect risotto should flow like a wave when you tilt the pan—not too thick, not too runny.
Nutrition Facts
Calories: kcal
Carbohydrates: 43g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: 45mg
