Risotto Ai Pollo Recipe

Warm the stock

Pour the chicken stock into a medium saucepan and bring just to a simmer over low heat. Keep the stock at a gentle simmer for the entire cooking process so it's hot when added to the rice.

Trim woody ends from asparagus. Cut spears into 1-inch pieces and reserve the tips whole. If using frozen peas, thaw and drain. Finely chop the onion and mince the garlic.

Season the diced chicken with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tsp olive oil in a medium sauté pan over medium-high heat until shimmering.

Add the chicken pieces in a single layer and sear without moving for 1-2 minutes until golden on one side, then stir and cook another 1-2 minutes until cooked through (internal temp 165°F/74°C) and just cooked through. Remove chicken to a plate and tent with foil. Leave any browned bits in the pan for extra flavor.

In a wide, heavy-bottomed sauté pan or Dutch oven, melt 1 tbs butter with 1 tbs olive oil over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add the Arborio rice and stir to coat the grains in the fat and toast lightly for 1–2 minutes. The edges of the rice will begin to look translucent.

Pour in the 1/2 cup white wine and stir continuously until the wine is mostly absorbed.

Begin adding the simmering chicken stock one ladle (about 1/2 cup) at a time to the rice. Stir frequently; wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 15 minutes.

After about 12–13 minutes of adding stock (when rice is approaching al dente), stir in the asparagus pieces (not the reserved tips) and the peas. Continue adding stock and stirring until the rice is creamy and cooked al dente (about 3–5 more minutes). If you run low on stock and rice still needs time, add up to the optional 1/2 cup water or additional hot stock.

In the last 2–3 minutes of cooking, add the reserved asparagus tips so they steam and remain slightly crisp-tender.

Remove the risotto from the heat. Stir in the remaining 1 tbs butter, 1/4 cup grated Parmesan, and 1/4 cup heavy cream. Taste and season with the remaining 3/4 tsp salt (adjust to taste) and 1/4 tsp black pepper if needed.

Fold the cooked chicken pieces into the risotto to warm through. If mixture seems too thick, stir in a splash of hot stock (1–2 tbs) until desired creamy consistency is reached.

Spoon the risotto into warmed bowls or plates. Sprinkle with the remaining 1/4 cup grated Parmesan, chopped parsley, and lemon zest if using.

Serve immediately while hot and creamy. Leftover risotto will firm up; to reheat, add a splash of stock or water and stir over medium heat until loosened.