Arborio Rice Risotto Recipe
Arborio Rice Risotto with Leeks, Sauteed Mushroom and Grilled Free Range Chicken
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper. Grill them over medium heat for about 6-7 minutes on each side, or until fully cooked. Let rest, then slice.
- 2
Sauté the Vegetables
In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the leeks and cook until softened, about 3-4 minutes. Add the mushrooms and cook for an additional 5 minutes until they're browned. Remove vegetables from the pan and set aside.
- 3
Cook the Risotto
In the same pan, add the remaining olive oil and Arborio rice. Toast the rice for 1-2 minutes, stirring frequently. Pour in the white wine and cook until absorbed.
- 4
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 5
Finish the Risotto
Once the rice is cooked, stir in the sautéed leeks and mushrooms, remaining butter, and Parmesan cheese. Adjust seasoning with salt and pepper.
- 6
Serve
Plate the risotto, top with sliced grilled chicken, and garnish with fresh parsley. Serve immediately.
