INGREDIENTS
Servings: 4
Low-sodium chicken broth - 4 cups
Unsalted butter
5 tbsps
1 medium onion, small chopped
Arborio rice
2 ½ cups
Fresh thyme
3 sprigs
Dry white wine
1 cup
Parmigiano-Reggiano cheese
1 cup, finely grated
Kosher salt
to taste
Fresh ground black pepper
to taste
Fontina cheese
1 cup+extra for serving, coarsely grated
Deli-smoked chicken breast
8 oz, medium diced
Fresh parsley
¼ cup, chopped
Creamy Chicken Risotto
Prep:
10 m
Cook:
30 m
Ready in:
40 m
DIRECTIONS
  1. In a saucepan, bring 4 cups of water and chicken broth to simmer.
  2. In a pot, melt 4 tbsps butter over medium heat.  Stir in the onion, cook until softened and translucent. Add Arborio rice and thyme sprigs, cook, stirring constantly, for 1 minute or until the rice is well coated with butter. Pour wine over the rice, mix well. Cook, stirring constantly, until the rice absorbs the wine. Season with salt.
  3. With a ladle, transfer the broth into the pot by small portions (about ½ cup each). Stir constantly each time to help the rice absorb the liquid. Cook until tender (about 20 minutes)
  4. Toss the thyme sprigs. Stir in Parmigiano-Reggiano cheese, the remaining butter, season with more salt and black pepper. Stir in the fontina cheese (gently!) and chopped smoked chicken.
  5. Serve on plated topped with chopped parsley and grated fontina.
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