Easy Chicken Risotto: Quality Comfort Food

Ingredients

• •

  1-1/2 cups carnaroli rice (or Arborio)

Instructions

1. 1

   In a medium saucepan bring the chicken broth to a simmer.

2. 2

   In a medium heavy bottomed saucepan melt the olive oil and butter over medium to medium-high heat. When hot, add the soffritto and sauté until soft but not brown.

3. 3

   Add the rice to the pan to heat through and to coat with the fat and the soffritto flavours.

4. 4

   Add the white wine and stir until it is completely absorbed by the rice; that will happen very quickly.

5. 5

   Reduce the heat and add the hot stock several ladles at a time to the rice, stirring regularly to prevent the rice from sticking. Adjust the heat so that the rice maintains a consistent gentle simmer throughout cooking. Continue to add the broth in increments and stir through until it almost completely absorbed. As the rice grain swells with liquid the rate of broth absorption will slow and the starch will begin to form a creamy base.

6. 6

   The finished rice will have a slight firmness or al dente texture. Vigorously beat in the cold unsalted butter and cheese and season to taste. Risotto should have a very creamy, slightly loose texture. When put on a plate and shaken slightly it will spread. It should not be pasty or stodgy. Adjust the finished rice with broth accordingly.