Recipe by Charles Lieberman
Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)
Top Review by AmandaInOz
Excellent risotto! I halved the recipe and used 3 1/4 cups of stock. I left out the fresh dill, otherwise made exactly as stated. Yum! Thanks for posting. Made for PAC Spring 2008.
- 6 tablespoons unsalted butter, softened
- 1⁄4 cup minced shallot
- 2 teaspoons minced garlic
- 2 cups arborio rice
- 1⁄2 cup dry white wine
- 6 -7 cups simmering chicken stock, homemade or low sodium canned
- 2 cups roast chicken, cut into chunks
- 2⁄3 cup freshly grated parmesan cheese
- 1 1⁄2 cups shelled fresh peas, briefly cooked
- 2 tablespoons fresh parsley, chopped fine (optional)
- 2 tablespoons chives, thinly sliced
- 1 tablespoon fresh dill, chopped fine
- kosher salt (optional)
- fresh ground black pepper (optional)
Directions See How It's Made
- Melt half the butter over medium-high heat in a large skillet.
- Add the shallots and garlic and sauté a few minutes.
- Add the rice and stir until the grains of rice are coated with butter.
- Add the wine and simmer, stirring, until most of the wine is absorbed.
- Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
- Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
- Stir in the chicken.
- Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
- Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
- Add the peas and herbs, add salt and pepper to taste.