Advertisement
Risotto with Chicken
Risotto al Polio
- Serves
4
as a main course - Difficulty
Medium
- Ready in
1 hr 30
Published 2005
Using chicken for a pasta sauce or risotto base is challenging because chicken has a mild flavor and a sauce or risotto base must be flavorful enough to season the pasta or rice. In this recipe I use only the more flavorful dark meat, which also allows me to cook the chicken longer to concentrate flavors without drying out the meat.
Ingredients
1½ pounds 1 pound ½
Method
- If you have chicken thighs on the bone, remove the skin and cut the flesh away from the bone. Cut the chicken into ½-inch pieces.
- Peel and finely chop the onion. Peel and dice the carrot. Put the olive oil with the onion and carrot in a large heavy-bottomed braising pan. Place over medium-high heat and sauté, stirring occasionally, until the onion and carrot begin
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I don't normally cook risotto, but I had chicken and stock, and I am glad I did. It requires standing over the pot and stirring for quite a while, but it was worth the effort. Satisfying, tasty food.