Chicken Risotto Recipe
pinot grigio, wild mushrooms, Parmigiano Reggiano, taleggio
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth and keep it warm over low heat.
- 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
Cook the Chicken
Add the diced chicken to the skillet and cook until browned. Season with salt and black pepper.
- 4
Add Mushrooms
Stir in the chopped wild mushrooms and cook until they are tender.
- 5
Add Rice
Add the Arborio rice to the skillet, stirring to coat it in the oil and cook for 1-2 minutes.
- 6
Deglaze with Wine
Pour in the Pinot Grigio and stir until the wine is mostly absorbed.
- 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
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
Garnish and Serve
Garnish with fresh parsley before serving. Adjust salt and pepper to taste.