Risotto Pollo Recipe

Warm the stock

Place the chicken stock in a medium saucepan and keep at a bare simmer over low heat; maintain warm but not boiling throughout cooking.

Cook the chicken

In a large sauté pan or shallow pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Season the diced chicken with 1/4 teaspoon salt and a pinch of pepper. Add chicken pieces in a single layer and cook until just opaque and lightly golden, about 3–4 minutes. Remove chicken to a plate and set aside. Reserve pan juices.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pan with reserved juices. Add diced onion and cook, stirring, until translucent and soft, about 4–5 minutes. Add minced garlic and fresh thyme; cook 30–45 seconds until fragrant.

Toast the rice

Add the Arborio rice to the aromatics and stir to coat the grains with oil and butter. Cook, stirring constantly, for 1–2 minutes until edges of rice become translucent and you smell a toasty aroma.

Deglaze with wine

Pour in the white wine and stir continuously until the wine is almost fully absorbed by the rice, about 1–2 minutes.

Cook the risotto by adding stock

Begin adding the warm chicken stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 17–20 minutes, until rice is al dente and has a creamy texture. Stir often to release the rice's starches.

Return chicken and season

With the last addition of stock (or when rice is nearly done), stir the cooked chicken back into the rice to heat through for 2–3 minutes. Stir in lemon zest, remaining 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; taste and adjust seasoning as needed.

Mount the risotto

Remove the pan from heat. Stir in the remaining 2 tablespoons butter (1 tbs from main + 1 tbs cold) and the grated Parmigiano-Reggiano until melted and the risotto is glossy and creamy. If the risotto seems too thick, add a splash (1–2 tbs) of warm stock to loosen.

Rest and plate

Let the risotto rest off heat for 1 minute. Spoon onto warm plates, sprinkle with chopped parsley and additional grated cheese if desired.

Serve

Finish with a light squeeze of lemon wedge to taste and an extra grind of black pepper. Serve immediately; risotto should be creamy and slightly loose.