RISOTTO WITH CHICKEN AND CARAMELIZED ONIONS

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Risotto With Chicken and Caramelized Onions image

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!

Provided by guysonlycookingclub

Categories     Short Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup extra virgin olive oil
2 sweet white onions, cut into 1-inch pieces
1 leek, white part only, cut into 1-inch pieces
1 cup madeira wine, at room temperature
9 -10 cups chicken stock
3 cups arborio rice or 3 cups carnaroli rice
2 cups chopped cooked chicken
2 tablespoons unsalted butter
salt & freshly ground black pepper

Steps:

  • 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).
  • 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.
  • In another saucepan, bring the chicken stock to a gentle simmer and maintain over low heat.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 816.1, Fat 29.9, SaturatedFat 7.1, Cholesterol 56, Sodium 557.7, Carbohydrate 98.7, Fiber 3.6, Sugar 8.2, Protein 27.9

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