Chicken, Mushroom and Caramelized Onion Risotto |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very rich risotto. Makes a great complete meal. Ingredients:
4 tablespoons olive oil, divided |
1 large onion, chopped |
2 garlic cloves, minced |
1/2 lb mushroom, sliced |
2 tablespoons balsamic vinegar, to taste |
1 1/2 cups uncooked arborio rice |
1/4 cup dry white wine |
7 cups hot chicken broth, kept at the simmer |
2 tablespoons butter |
2 cups chopped roasted chicken breast |
salt, to taste |
ground black pepper |
2 tablespoons chopped fresh thyme |
1/4 cup grated parmesan cheese |
Directions:
1. Heat 2 tbsp olive oil over medium heat in a large skillet. When shimmering, add onion, garlic and mushrooms. Turn heat down to medium-low and saute slowly, stirring frequently, until onions are golden brown, 20-25 minutes. Add balsamic vinegar, stir well and set aside.
2. Meanwhile, heat remaining oil in a saucepan over medium heat. When shimmering, add rice. Stir until rice turns opaque. Add white wine and simmer until nearly dry. Add chicken broth, 1/2 cup at a time, stirring frequently, waiting until each addition is nearly absorbed before adding the next. Continue adding hot broth until rice is fully cooked, about 40-45 minutes.
3. Stir onions into rice. When heated through, remove from heat and add butter and chicken. Season with salt and pepper to taste. Garnish with thyme and parmesan cheese before serving.
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