Sweet Corn Risotto Topped With Chicken Parmesan Recipe

Prepare stock

Keep 4 cups of chicken or vegetable stock hot in a saucepan over low heat; do not boil. Having hot stock helps the rice cook evenly.

Sauté aromatics

In a large heavy-bottomed skillet or saucepan, melt 2 tbs butter with 1 tbs olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring frequently, until translucent and soft, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Toast rice

Add 1 1/2 cups Arborio rice to the pan and stir to coat each grain in the butter and oil. Cook for 1–2 minutes until the edges of the rice look translucent and there is a mild nutty aroma.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir constantly until the wine is mostly absorbed by the rice, about 1–2 minutes.

Cook risotto gradually

Begin adding the hot stock one ladle (about 1/2 cup) at a time. Stir frequently and allow most of the liquid to be absorbed before adding the next ladle. This process will take about 18–22 minutes. Taste a grain after about 15 minutes; the rice should be tender with a slight bite (al dente).

Add corn

When the rice is about two-thirds cooked (after roughly 10–12 minutes of adding stock), stir in 1 1/2 cups sweet corn kernels. Continue adding stock and stirring until the rice finishes cooking and the mixture is creamy.

Finish risotto

When rice is cooked to desired texture, remove from heat. Stir in 3/4 cup grated Parmesan, 2 tbs heavy cream (optional), 2 tbs chopped fresh basil, 1 tsp salt (adjust to taste), and 1/2 tsp freshly ground black pepper. Add remaining 2 tbs butter if you want a silkier finish. Taste and adjust seasoning. Keep warm while you prepare the chicken.

Prepare chicken

Pat the 2 chicken breasts dry with paper towels. If thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with 3/4 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place 1/2 cup all-purpose flour in a shallow dish. In a second shallow dish whisk the beaten egg with 1 tbs milk. In a third dish combine 1 cup Panko breadcrumbs, 1/4 cup grated Parmesan, and 1 tsp Italian seasoning.

Dredge chicken

Coat each chicken breast in flour, shaking off excess. Dip into the beaten egg mixture, then press into the panko-Parmesan mixture until evenly coated. Set aside on a plate.

Pan-fry chicken

Heat 3 tbs olive oil in a large skillet over medium heat. When oil is hot but not smoking, add the breaded chicken. Cook until golden brown and crisp, about 3–4 minutes per side. Internal temperature should reach 160–165°F (71–74°C) depending on thickness. If chicken browns too quickly, reduce heat to medium-low and cover loosely to allow cooking through.

Add sauce and cheese

Reduce heat to low. Spoon about 1/2 cup warm tomato sauce over each chicken breast, then top each with about 3/8 cup (or divide 3/4 cup) shredded or sliced mozzarella and a light sprinkle of extra Parmesan if desired. Cover the pan and cook 2–3 minutes until cheese melts and sauce is heated through. Alternatively, transfer chicken to a preheated 375°F (190°C) oven-safe dish, spoon sauce and cheese, and bake 6–8 minutes until cheese melts and chicken reaches safe temperature.

Rest and garnish

Remove chicken from heat and let rest 2–3 minutes. Garnish with 1 tbs chopped fresh parsley or basil.

Divide the sweet corn risotto between 2 plates (about 1 cup risotto per serving). Place one chicken parmesan breast on top of each portion of risotto. Spoon any pan juices or extra warm tomato sauce over the chicken and risotto. Finish with an extra sprinkle of grated Parmesan and a small torn basil leaf if desired. Serve immediately.