Creamy Risotto Recipes Recipezaar Recipe For Chicken

CREAMY CHICKEN RISOTTO RECIPE

Steps:

• In a large and deep pan, add the olive oil and butter, when the butter melts add the chopped onion and stir until translucent.
• Add the chicken and cook until you see the light brown patches.
• Add the rice and stir for two to three minutes on medium-high heat.
• Add a ladle from the chicken stock to the rice and stir. When the stock evaporates, add another ladle and stir. Keep doing so until the rice becomes al dente.
• The cooking time for the rice might take from 20 to 25 minutes.
• Add the black pepper, the parmesan cheese, and the cream. Stir the risotto for one minute.
• The risotto should be creamy and should be served immediately.

KITTENCAL'S CREAMY PARMESAN RISOTTO

Steps:

• Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
• In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
• Add in garlic and stir for about 2 minutes.
• Increase heat slightly and add in the rice; stir for 1 minute.
• Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
• Add in another 1 cup broth, and stir until absorbed.
• Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
• Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
• Season with salt and pepper.
• Transfer to a bowl and sprinkle with chopped parsley.

CREAMY, CHEESY RISOTTO

Steps:

• Warm chicken broth either on stove or in microwave.
• In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
• Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
• Add wine and stir until almost completely evaporated.
• Begin adding chicken broth, about 1/2 cup at a time.
• After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
• Do the same for each addition of broth, stirring frequently.
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
• If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
• Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
• Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
• Serve hot.