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Warm and inviting

December 13, 2010
 
 
Oh the weather outside is frightful,
But the fire is so delightful,
And since we’ve no place to go,
Let It Snow! Let It Snow! Let It Snow!

 

While we didn’t get near the amount of snow yesterday that was predicted, the winds were howling and what snow did fall was swirling around.  That’s the kind of weather that makes me want to hunker down in the house and eat hearty, warm meals.  This risotto fits the bill – it’s creamy, cheesy and mouth-watering good.  Someday I’ll post recipes for salads and healthy food but, not today. 

Risotto doesn’t have to mean an hour standing at the stove constantly stirring.  This recipe turns out perfectly creamy with just minimal stirring time.  

 
Parmesan Risotto with Chicken and Peas
Serves 4
 
4 1/2 cups chicken broth
2 split, bone-in and skin on chicken breasts, roasted, skinned and diced to about 1 inch
1 tbsp olive oil
4 tbsp unsalted butter
1 medium onion, diced very small
2 cups Arborio rice
1 cup dry white wine
1 cup grated Parmesan cheese
1 cup frozen peas, thawed and heated
 
Bring broth to a simmer in a medium saucepan, over medium high heat.  Reduce heat to low and keep the broth warm.
 
In a medium dutch oven or pan with a heavy bottom, melt the butter.  Add the onion and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes.  You don’t want to brown the onion.  Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.
 
Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes.  Add 3 cups of the warm broth and simmer over medium-low heat, stirring occasionally (about every 3 minutes), until the broth is absorbed and the bottom of the pan is dry, about 10-12 minutes.
 
Continue to cook, stirring frequently and adding the remaining broth about 1/2 cup at a time, as needed to keep the pan bottom from drying out.  You want the grains of rice to be cooked through but still somewhat firm in the center.  If you run out of broth, add warm water, 1/4 cup at a time to reach the desired texture.
 
Once the rice is cooked perfectly, turn off the heat and stir in the Parmesan cheese.  Then add the chopped chicken and finally the peas. 
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One Comment leave one →
  1. December 13, 2010 4:27 pm

    This risotto with chicken looks sooo good. I really enjoyed reading this post.

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