Prep 1 hr
Cook 0 mins
This is the delicious risotto Brian cooked at the last cooking club. A great time-saving trick: use rotiserie chicken purchase at the grocery store!
- 1⁄2 cup extra virgin olive oil
- 2 sweet white onions, cut into 1-inch pieces
- 1 leek, white part only, cut into 1-inch pieces
- 1 cup madeira wine, at room temperature
- 9 -10 cups chicken stock
- 3 cups arborio rice or 3 cups carnaroli rice
- 2 cups chopped cooked chicken
- 2 tablespoons unsalted butter
- salt & freshly ground black pepper
- In a large, heavy saucepan, heat 1/4 cup of the oil over medium-high heat. Add the onions and leeks and saute until the onions turn golden brown (about 15 minutes).
- Add the Madeira to deglaze the pan, stirring to scrape up the browned bits from the bottom of the pan. Cook over medium-high heat to reduce the liquid by half.
- In another saucepan, bring the chicken stock to a gentle simmer and maintain over low heat.
- Add 1 cup of the simmering stock to the onion mixture and continue cooking over medium-high heat until the liquid has reduced and the mixture is quite thick (about 15 minutes longer). Set aside.
- While the onions simmer, in another large heavy saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center (about 3 minutes).
- Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladelful. Save 1/4 cup of stock to add at the end.
- When the rice is tender to the bite but slightly firm in the center and looks creamy (about 20 minutes), stir in the chicken. Cook to heat through, about 1 minute.
- Remove from the heat and stir in the butter, caramelized onion mixture, and reserved 1/4 cup of stock. Season to taste with salt and pepper and serve at once.
This is the best thing I have ever cooked. Seriously. Next time (and a million times after that) I will probably change the order to see if I can make it any faster. I will try 1) get broth simmering 2)saute onions 3) saute rice 4) start adding broth to rice 5) carmelize onions. The rest is the same. I'll write another review when I have done it. I used meat from leftover chicken legs and it was good, although I didn't get the meat off properly because I kept finding cartalidge in my food :( I would also use more like 10 cups broth because the rice was still crunchy after all the broth was absorbed. I don't like leeks so I just used onions. Fabulous. Thanks for the detailed instructions so I can cook like an expert chef even though I'm a novice. Such good food.
This is so good! I cut the recipe in half, skipped the salt, and topped it with a little parmesan cheese. Delicious. Risotto is a little work, but it is so worth it. I did use a portion of a rotisserie chicken and I also used the microwave for heating the chicken broth, and it worked fine.
I LOVE risotto! This is the best I've ever made. The carmelized onions are the key addition. I used Poached Chicken Breast for the chicken and arborio rice, and the result is creamy and delicious. Made for Alphabet Soup Game. Thanks for posting.