A Family That Eats Together: Cheesy Risotto with Chicken
October 15, 2012Posted by pamela |
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes and family dining ideas that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Check out Nicole's meal plan for this week.
This recipe takes traditional mac and cheese up a notch. This super cheesy rice and chicken will warm your family’s tummies on a cool fall night.
Recipe adapted from Food Network Magazine.
Prep Time: 5 minutes
Cook Time: 35 minutes
- 3 chicken cutlets (about ¾ pound)
- 4 cups low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 ½ cups arborio rice
- 3 sprigs fresh thyme
- 1 cup dry white wine
- Kosher salt
- Freshly ground pepper
- 1 cup finely grated Parmigiano-Reggiano cheese
- 1 cup coarsely grated Fontina cheese
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- While you are preparing the risotto, brush olive oil over the chicken and season with salt and pepper. Sauté the chicken in a heavy bottom pan until cooked through. Remove and chop into bit sized pieces.
- Add the chicken to the risotto. Stir in the Parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon kosher salt and pepper to taste. Gently stir in the Fontina. Serve immediately.