Balsamic Chicken Risotto
Creamy risotto scented with garlic and rich from stock tossed with roasted tender chicken thighs and topped with sweet balsamic reduction and basil.
It’s a pain in the butt, but worth it if you’re having guests over.
Ingredients
- Cooked Chicken
- Garlic
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic
- 2 cups arborio rice
- 1 cup dry cooking wine
- 6 cups low-sodium chicken stock
- Garlic Powder
- 4 Fresh basil leaves
- Parmigiano-Reggiano
- Balsamic Reduction
Directions
- Add the Low-Sodium Chicken Stock (6 cups) to a pot and bring to a simmer. Keep hot over the stove.
- Heat the Butter (2 Tbsp) and Olive Oil (2 Tbsp) in a nonstick skillet over medium heat. Using a skillet or saute pan will help risotto cook evenly opposed to a pot.
- Add the Garlic (2 cloves) and cook until fragrant, a little less than a minute. Add the Arborio Rice (2 cups) and toss to coat in the fat. Cook for a minute to toast.
- Add the Dry Cooking Wine (1 cup) and cook until absorbed, 2 minutes. Add one cup of the stock, stirring and cooking until fully absorbed.
- Keep adding the stock one cup at a time until fully absorbed in each addition. Build flavor with Salt and Pepper (to taste) , as well as Garlic Powder (to taste) throughout. The process should take 18-20 minutes.
- Shred the chicken meat from bone and reserve.
- Once the risotto is done, toss in the shredded chicken, squeeze out the roasted garlic, and top with Parmigiano-Reggiano (to taste) , Fresh Basil Leaves (4) , and balsamic reduction.
