Ingredients
-
1/2
-
2
-
1
-
1
-
9 - 10
-
3
-
2
-
2
-
-
-
-
-
-
-
Directions
Risotto With Chicken and Caramelized Onions, This is the delicious risotto Brian cooked at the last cooking club A great time-saving trick: use rotiserie chicken purchase at the grocery store!, This is the best thing I have ever cooked Seriously Next time (and a million times after that) I will probably change the order to see if I can make it any faster I will try 1) get broth simmering 2)saute onions 3) saute rice 4) start adding broth to rice 5) carmelize onions The rest is the same I’ll write another review when I have done it used meat from leftover chicken legs and it was good, although I didn’t get the meat off properly because I kept finding cartalidge in my food 🙁 I would also use more like 10 cups broth because the rice was still crunchy after all the broth was absorbed I don’t like leeks so I just used onions Fabulous Thanks for the detailed instructions so I can cook like an expert chef even though I’m a novice Such good food , This is so good! I cut the recipe in half, skipped the salt, and topped it with a little parmesan cheese Delicious Risotto is a little work, but it is so worth it I did use a portion of a rotisserie chicken and I also used the microwave for heating the chicken broth, and it worked fine
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Steps
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1
Done
|
In a Large, Heavy Saucepan, Heat 1/4 Cup of the Oil Over Medium-High Heat. Add the Onions and Leeks and Saute Until the Onions Turn Golden Brown (about 15 Minutes). |
|
2
Done
|
Add the Madeira to Deglaze the Pan, Stirring to Scrape Up the Browned Bits from the Bottom of the Pan. Cook Over Medium-High Heat to Reduce the Liquid by Half. |
|
3
Done
|
in Another Saucepan, Bring the Chicken Stock to a Gentle Simmer and Maintain Over Low Heat. |
|
4
Done
|
Add 1 Cup of the Simmering Stock to the Onion Mixture and Continue Cooking Over Medium-High Heat Until the Liquid Has Reduced and the Mixture Is Quite Thick (about 15 Minutes Longer). Set Aside. |
|
5
Done
|
While the Onions Simmer, in Another Large Heavy Saucepan, Heat the Remaining 1/4 Cup Olive Oil Over Medium Heat. Add the Rice and Stir Until Each Grain Is Well Coated With Oil and Translucent With a White Dot in the Center (about 3 Minutes). |
|
6
Done
|
Add the Simmering Stock a Ladleful at a Time, Stirring Frequently After Each Addition. Wait Until the Stock Is Almost Completely Absorbed (but the Rice Is Never Dry on Top) Before Adding the Next Ladelful. Save 1/4 Cup of Stock to Add at the End. |
|
7
Done
|
When the Rice Is Tender to the Bite but Slightly Firm in the Center and Looks Creamy (about 20 Minutes), Stir in the Chicken. Cook to Heat Through, About 1 Minute. |
|
8
Done
|
Remove from the Heat and Stir in the Butter, Caramelized Onion Mixture, and Reserved 1/4 Cup of Stock. Season to Taste With Salt and Pepper and Serve at Once. |
