Classic Chicken Risotto

    Classic Chicken Risotto

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    A basic chicken risotto recipe that is delicious despite only having a handful of ingredients! Either lardons or bacon can be used.

    Serves: 2 

    • 2 cups (500ml) chicken stock
    • 50g butter, diced
    • 1 onion, finely diced
    • handful smoked lardons, or bacon strips
    • 1 large chicken breast fillet, diced
    • 150g Arborio rice
    • 375ml vermouth
    • 50g Pecorino Romano, grated
    • pinch nutmeg

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a saucepan, heat up the chicken stock.
    2. In a separate thick bottomed pan, add 3/4 of the butter and the onion. Fry gently for 1 minute then add lardons or bacon and the chicken. Cook 5 minutes.
    3. Add rice and stir well to coat each grain of rice with butter. Slowly add the stock and vermouth, alternating, letting the rice absorb each ladle before adding the next and constantly stirring.
    4. When the rice is al dente, about 20 minutes, add the remaining butter, 1/2 the cheese and the nutmeg. Serve with the remaining cheese sprinkled on top.

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