Creamy and Savory Chicken Risotto
A truly creamy and delicate risotto, prepared with tender chicken and Arborio rice cooked to perfection. Ready in less than 45 minutes, this elegant and comforting dish will delight your guests for a weekday lunch or dinner.
🛒 Ingredients
4 servings
- 1 1/2 cups Arborio rice
- 7 oz chicken breast
- 4 1/4 cups hot chicken broth
- 1 medium white onion
- 3.4 fl oz dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 3.5 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Fresh flat-leaf parsley (optional)
Watch the original video
Watch on TikTokDirections
- 1
Cut the chicken into small, uniform cubes. Heat the olive oil in a pan, season the poultry with salt and pepper, and cook over medium heat until golden brown. Set aside.
- 2
In another pan, melt a knob of butter with the finely minced onion over low heat until translucent (about 3 minutes).
- 3
Add the raw Arborio rice and stir well for 1 to 2 minutes to coat it thoroughly. You should hear a light crackling sound.
- 4
Pour in the dry white wine and stir constantly until completely absorbed (about 2 minutes).
- 5
Gradually add the hot broth, one ladle at a time, waiting for the liquid to be absorbed before adding more (about 18-20 minutes total). The rice should remain slightly al dente.
- 6
Incorporate the reserved chicken into the rice about 5 minutes before the end of cooking.
- 7
Remove from heat, add the remaining butter and the grated Parmesan. Stir vigorously for a few seconds to achieve a creamy and glossy texture.
- 8
Let rest for 1 minute, then serve immediately with a sprinkle of fresh parsley and a splash of dry white wine.
💡 Chef's Tip
The secret to a creamy risotto: add the broth only gradually and stir regularly. The movement of the grains releases the starch that creates the creaminess. Use a very hot broth for optimal cooking. For more flavor, consider adding some sautéed button mushrooms or saffron to the broth!
