This risotto is a complete meal with the meat and carbs, and it left us feeling full and satisfied. Typically risotto requires lots of attention and constant stirring. However, this recipe only required a couple of stirs. Between stirs, I had time to shred the chicken, chop the chives, watch The Bachelor.... oh wait; did I say that out loud?!?
The end result was a rich and creamy risotto with chicken and caramelized onions mixed throughout.
Risotto with Chicken and Caramelized Onions
Ingredients:
1 1/2 Tablespoons olive oil, divided
1 yellow onion, cut in half and thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
3 boneless, skinless chicken breasts
Salt and Pepper
2 Tablespoons unsalted butter
2 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon lemon juice
2 Tablespoons minced fresh chives (optional)
Directions:
Add 1 1/2 teaspoons of the olive oil to a large skillet over medium heat. Add the sliced onion and sugar, stirring to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. Remove the onions to a plate and set aside.
In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer. In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat. Season the chicken breasts with salt and pepper. Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown. Remove from the heat and transfer the chicken breasts to the saucepan with the simmering broth mixture. Let cook until cooked through (no longer pink). Remove the chicken from the broth and transfer to the plate with the onions.
Add the butter to a Dutch oven set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.
Add 3/4 cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove pot from the heat; cover and let stand for 5 minutes.
Meanwhile, shred the chicken into bite-sized pieces. Stir the shredded chicken and caramelized onions into the risotto with the lemon juice and chives. Season with salt and pepper to taste. If desired, add up to 1/2 cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.
Yield: about 6 servings
Source: Annie's Eats; originally from Cook's Illustrated May/June 2010
The end result was a rich and creamy risotto with chicken and caramelized onions mixed throughout.
Risotto with Chicken and Caramelized Onions
Ingredients:
1 1/2 Tablespoons olive oil, divided
1 yellow onion, cut in half and thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
3 boneless, skinless chicken breasts
Salt and Pepper
2 Tablespoons unsalted butter
2 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon lemon juice
2 Tablespoons minced fresh chives (optional)
Directions:
Add 1 1/2 teaspoons of the olive oil to a large skillet over medium heat. Add the sliced onion and sugar, stirring to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. Remove the onions to a plate and set aside.
In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer. In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat. Season the chicken breasts with salt and pepper. Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown. Remove from the heat and transfer the chicken breasts to the saucepan with the simmering broth mixture. Let cook until cooked through (no longer pink). Remove the chicken from the broth and transfer to the plate with the onions.
Add the butter to a Dutch oven set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.
Add 3/4 cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove pot from the heat; cover and let stand for 5 minutes.
Meanwhile, shred the chicken into bite-sized pieces. Stir the shredded chicken and caramelized onions into the risotto with the lemon juice and chives. Season with salt and pepper to taste. If desired, add up to 1/2 cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.
Yield: about 6 servings
Source: Annie's Eats; originally from Cook's Illustrated May/June 2010
1 comment:
Put caramelized onions with anything and it will catch my attention! :-) I like all of these ingredients! Sounds like a winner!
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