This slow cooking releases the rice's natural starches, producing the creamy, velvety consistency characteristic of perfect risotto.
Ingredients
2 cup cooked chicken - chopped (around 2 large boneless chicken breasts or the equivalent)
1-quart chicken stock
1 tablespoon minced garlic
3 tablespoons unsalted butter, divided
1 cup spring onion chopped
1 1/2 cups cooked rice rice
1/2 cup full cream milk
1/4 cup grated Parmesan cheese
Salt & pepper to taste
Instructions :
Pull apart or cut the cooked chicken into chopped and set aside.
Heat the stock in a saucepan, and lower the heat so that it stays hot but doesn't boil.
In a large, heavy-bottomed pot, heat the butter and 1 tablespoon of the minced garlic over medium heat, then add the chopped spring onion. Sauté for 2 to 3 minutes.
Add the rice and saute for 1 to 2 minutes, stirring frequently with a wooden spoon so that the rice doesn't have a chance to brown, and cook until it gives off a nutty aroma.
Add the milk and cook for 1 more minute, stirring, until the liquid is absorbed.
Pour in a ladle full 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.) Add the next ladle of stock as soon as the rice is almost dry.
Keep adding the stock, a ladle at a time, waiting for the liquid to be absorbed before adding more stock..
Stir in the remaining butter and the Parmesan cheese and season to taste with salt and pepper. Fold in the chicken. Serve in individual bowls and garnish with additional shaved Parmesan.
Nutrition Facts
Serving Size: 1 serving - 1 medium bowl (245g)
Calories 369.9
Total Fat 12.1 g
Cholesterol 50.0 mg
Sodium 1,258.0 mg
Potassium 600.8 mg
Total Carbohydrate 42.0 g
Protein 25.6 g
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