Chicken Risotto
Ingredients
- 500 gWhite chicken (cut into 2cm cubes)
- 300 gWhite rice (unwashed)
- 1 pcYellow onion (finely minced)
- 1 pcGarlic (minced)
- 150 mlDry white wine
- 60 gParmesan cheese (finely grated)
- 40 gSalted butter (cold, in small pieces)
- 2 tbspExtra virgin olive oil
- 1 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth (kept warm)
- 300 gArborio Rice
Method
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.
- 1
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
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 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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
