Risotto

Simple Risotto with Chicken

3 cups chicken stock

20 grams butter

1 tablespoon oil

1 brown onion, diced

2 garlic cloves, crushed

1 chicken breast, chopped

1 cup risotto rice

½ cup white wine

¼ cup parmesan

Salt and pepper

Place the stock in a large enough saucepan and bring to a simmer. Turn the heat down and keep it simmering.

Meanwhile heat the butter and oil in another large saucepan. Add the onion and garlic, stir for about 5 minutes until translucent. Add the chicken and stir until cooked.

Add the rice to the onion and garlic and stir for a couple of minutes, then add the wine. Stir constantly until the liquid has evaporated away.

Add the stock ½ cup at a time, stirring all the while and waiting for the liquid to absorb before each new addition.

Cook for about 20 minutes or so, stirring to ensure that the rice does not stick to the bottom, until the risotto is thick and creamy but the rice still slightly firm.

Add the parmesan and season as needed. Remove from the heat and cover for five minutes.