Pearl's Champagne Chicken with Tarragon and Prosciutto

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Chicken Risotto Recipe

This chicken risotto can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts.

Making risotto involves stirring hot stock into uncooked arborio rice a ladleful at a time and cooking slowly as the stock is absorbed. This releases the rice's natural starches, producing the creamy, velvety consistency characteristic of perfect risotto.

For an illustrated demonstration of the risotto method, see this step-by-step tutorial: How to make risotto.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 1 lb (450 grams) cooked chicken (3 to 4 medium boneless chicken breasts or the equivalent)
• 1½ cups (225 grams) arborio rice
• 1 qt chicken stock
• ½ cup white wine
• 1 medium shallot or ½ small onion, chopped (about ½ cup)
• 3 Tbsp unsalted butter
• 1 Tbsp vegetable oil
• ¼ cup grated Parmesan cheese, plus extra parmesan for shaving
• Kosher salt, to taste

Preparation:

1. Pull the cooked chicken apart into bite-sized pieces and set aside.


2. Heat the stock in a saucepan, and lower the heat so that it just stays hot but doesn't boil.


3. In a large, heavy-bottomed pot, heat 1 Tbsp oil and 1 Tbsp of the butter over medium heat, then add the onion or shallot. Sauté for 2 to 3 minutes, until the onion is translucent.


4. Next add the rice and sauté for another minute or two, stirring frequently with a wooden spoon so that the rice doesn't have a chance to brown, until it gives off a nutty aroma and the grains are coated with the oil.


5. Add the wine and cook for another minute, stirring, until the liquid is absorbed.


6. Now begin by adding a ladleful of hot stock to the rice and stirring until it is absorbed. It's important to stir constantly, especially while the hot stock gets absorbed, so that the rice doesn't scorch, and add the next ladle as soon as the rice is almost dry.


7. Continue in this manner, adding a ladleful of stock and stirring while the liquid is absorbed, then adding another ladleful when the rice is almost dry. You'll see the rice develop a creamy consistency as its natural starches are released.


8. Keep adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.


9. Stir in the chicken, the remaining 2 Tbsp butter and the parmesan cheese, and season to taste with Kosher salt. Serve in individual bowls and garnish with additional shaved parmesan.

Makes 6 to 8 servings of chicken risotto.
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