Roasted Chicken with Risotto and Caramel
Source of Recipe
unknown
Recipe Introduction
Moist roasted chicken gets the royal treatment with caramelized onions,
balsamic vinegar and creamy risotto. You may choose to roast your own
chicken or purchase a rotisserie chicken from a grocery store. A little
grated cheese such as Parmesan or Pecorino Romano before serving is also a
nice touch.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Makes: 4 servings
List of Ingredients
4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme
Recipe
1. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir
in the onions and saute for 15 to 20 minutes, or until the onions are a dark
golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
2. Heat the remaining oil in a separate large skillet over medium heat. Stir
in the rice and mix well. Let heat for about 2 minutes, then pour in the
wine. Reduce heat to medium low and start pouring in the broth about 1 cup
at a time. Add more broth as each cup is absorbed. Continue in this manner
until all the broth is absorbed and the rice is al dente, about 20 minutes.
3. Stir in the reserved onion mixture and allow to heat through. Remove from
heat and stir in the butter and chicken. Season with salt and pepper to
taste, and garnish each serving with fresh thyme.
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