Chicken Risotto

A creamy, bound rice that coats the spoon, dotted with seared poultry pieces. You can feel the grain's bite under the tooth and the scent of reduced white wine mixed with melted parmesan.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 990
• Protein: 48 g
• Carbs: 126 g
• Fat: 31 g

Ingredients

• 500 g White chicken ( cut into 2cm cubes )
• 300 g White rice ( unwashed )
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( minced )
• 150 ml Dry white wine
• 60 g Parmesan cheese ( finely grated )
• 40 g Salted butter ( cold, in small pieces )
• 2 tbsp Extra virgin olive oil
• 1 pinch Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth ( kept warm )
• 300 g Arborio Rice

Instructions

1. Sear the chicken

   In a sauté pan with olive oil, brown the chicken cubes until a golden crust appears. Remove them as soon as they are firm to the touch but still juicy inside.

2. Toast the rice

   Sweat the chopped onion and garlic without browning. Pour in the rice and stir until the grains become translucent on the edges: this is called toasting.

3. Deglaze and add liquid

   Deglaze with the dry white wine. Once evaporated, pour in the broth ladle by ladle. Wait for the liquid to be absorbed before adding more. The rice must release its starch to create the binding.

4. Finish with butter

   Off the heat, when the rice is tender, stir in the cold butter and parmesan. Mix vigorously to obtain a creamy and shiny texture. Put the chicken back in to warm it up.

Chef's tips

• Never wash risotto rice, you would lose the starch needed for binding.
• The broth must be kept simmering throughout to avoid stopping the rice from cooking.
• The butter must be very cold when added to create a thermal shock that helps the emulsion.

Storage

Risotto should be eaten immediately. If there are leftovers, keep them for 24h in the fridge and reheat with a splash of water to loosen the sauce.