Fontina Risotto With Chicken

Submitted by ElizabethKnicely

"Recipe courtesy of Food Network Magazine"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 946.36 ml low sodium chicken broth
• 73.94 ml unsalted butter
• 1 medium onion, finely chopped
• 591.47 ml arborio rice
• 3 sprig fresh thyme
• 236.59 ml dry white wine
• kosher salt
• 236.59 ml finely grated parmigiano-reggiano cheese
• fresh ground pepper
• 236.59 ml coarsely grated Fontina cheese, plus more for garnish
• 226.79 g deli-smoked chicken breasts, diced (about 1 1/4 cups)
• 59.14 ml roughly chopped fresh parsley

directions

1. Bring the broth and 4 cups water to simmer in a saucepan; keep warm.
2. Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladel in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
3. Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divid the rest among bowls; top with parsley and more fontina.