How to Fix Chicken Risotto
- 1). Preheat your oven to 350 degrees Fahrenheit. Rinse your chicken breasts with cold water and then gently pat them dry. Put them on a baking tray and season them with salt and pepper, then drizzle olive oil over the top of each breast. Place the tray into the oven and set the oven timer at 20 minutes.
- 2). Heat up your stock in a saucepan and meanwhile put the butter and olive in your frying pan and gradually heat up. Once the butter has started to melt, add the chopped garlic, onion and celery to the frying pan. Slowly saute the vegetables on a medium heat until they soften without turning them brown. Use a wooden spoon to gently stir and turn the vegetables to aid cooking.
- 3). Add the risotto rice when the vegetables have softened, after about 15 minutes. Keep stirring the rice with a wooden spoon and after about a minute the rice will start to look clear. Add the wine now, keep stirring and allow the alcohol to evaporate while the rice soaks up the flavors of the wine.
- 4). Add a little bit of your warmed stock and a pinch of salt to the rice once all of the wine has been absorbed. Use a ladle to do this. Turn down the heat so that it cooks with a gentle simmer to avoid the outer surface of the rice to cook too quickly. Add another ladle and keep stirring once the rice has absorbed the stock, Continue this process of slowly adding the stock, stirring and absorbing for around 15 minutes.
- 5). Taste a spoonful of the rice to check that it is cooked. It should be creamy and soft but with a slight bite in the middle. If you run out of stock before the risotto is cooked, add some boiling water using the same method. Meanwhile, your oven timer should go off around this time reminding you to remove your chicken from the oven. Use a meat thermometer to check that it reads 160 degrees or more. The juices should run clear too. Slice your chicken breasts into thin pieces and then add to your risotto.
- 6). Take the risotto off the heat and add the butter and Parmesan cheese, stirring the dish well to ensure that all the flavors and textures are combined. Put the lid on the pan and leave the risotto to rest for two minutes which will help to give the dish its rich and creamy texture. Serve it immediately after resting so it can be enjoyed hot.
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