Chicken Risotto
A creamy chicken risotto can be made using leftover roasted, grilled, or poached chicken.
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Instructions
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Heat 1 quart chicken stock in a saucepan; keep it hot, not boiling.
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Cut 1 pound cooked chicken into bite-sized pieces; set aside.
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In a large pot, heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat. Add 1 chopped shallot; sauté 2-3 minutes until translucent.
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Stir in 1 1/2 cups arborio rice; sauté 1-2 minutes until coated and aromatic, preventing browning.
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Pour in 1/2 cup white wine; stir until absorbed, about 1 minute.
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Gradually add hot stock, one ladle at a time, stirring constantly until each addition is absorbed. Continue for 20-30 minutes, or until rice is tender but firm.
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Stir in the remaining 2 tablespoons butter, 1/4 cup Parmesan, and salt to taste.
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Gently mix in the cooked chicken.
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Serve with additional shaved Parmesan if desired.