Classic Risotto with Chicken

Risotto is one of my all-time favorite comfort foods. For a long time I was scared to make it homemade because I heard it wasvery labor intensive. But I find if you prepare correctly, it’s really not that bad and very much worth it. The recipe below makes enough for 6 people. I served it with some crusty French bread because we love our carbs and it’s perfect for sopping up extra grains.

You can make this vegetarian or throw in a variety of protein.

You will need:

• Arborio rice – 2 cups
• 1/2 cup minced white onion
• Olive oil, 2-3 tbs
• Unsalted butter , 5-6 tbs
• Garlic – 1-2 cloves, minced
• 1/3 – 1/2 cup Dry white wine or vermouth
• 6 cups Chicken broth
• Sea salt and pepper – to taste
• Chicken breast, cut into small pieces
• Shrimp
• One link – Italian chicken sausage (regular Italian sausage or pancetta will do)
• Frozen peas – handful
• Fresh grated Parmesan-about a 1/4 cup
• *fresh herbs, if available
• Large pan (I prefer my cast iron skillet)
• Saucepan for broth
• Pan for cooking the protein

Mincing the onions

Steps:

1. Important! Heat chicken broth in a saucepan and have a ladle ready. As you cook the risotto, you will need to spoon hot chicken broth into the rice. Keep it on low to maintain the heat
2. heat 1-2 tsp of oil in a pan. Add the proteins of your choice and season with garlic, pepper and salt. Add the peas during the last few minutes of cooking. Drain and set aside.
3. In a large pan, Melt 2-tbs of butter and 2 tbs of olive oil.
4. Add the onions and cook for a few minutes until they are translucent.
5. Add the rice and coat the grains with oil for about one minute or so until they are clear.
6. Add the wine, stirring the grains around until the liquid disappears.
7. For about 15 to 20 minutes, add one ladle full of broth at a time stirring the grains around until the liquid evaporates. The rice will become starchy and creamy. Season with salt and pepper
8. Use a taste test to determine the doneness. Most Italians prefer to have a tiny bit of bite.
9. In the end, add the Parmesan and several tablespoons of butter to the Risotto without stirring it in. Put a lid on the pan and let it sit for 3 to 4 minutes. Then lift the lid and stir in the melted butter and cheese. Add in the proteins that you want at this time. You can also sprinkle in a little bit of fresh parsley or another herb of your choice for color. Enjoy!