Chicken Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth and keep it warm over low heat.

2. 2

   Sauté Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

3. 3

   Cook the Chicken

   Add the diced chicken to the skillet and cook until browned. Season with salt and black pepper.

4. 4

   Add Mushrooms

   Stir in the chopped wild mushrooms and cook until they are tender.

5. 5

   Add Rice

   Add the Arborio rice to the skillet, stirring to coat it in the oil and cook for 1-2 minutes.

6. 6

   Deglaze with Wine

   Pour in the Pinot Grigio and stir until the wine is mostly absorbed.

7. 7

   Add Broth Gradually

   Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

8. 8

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat and stir in the grated Parmigiano Reggiano and diced Taleggio cheese until melted and creamy.

9. 9

   Garnish and Serve

   Garnish with fresh parsley before serving. Adjust salt and pepper to taste.