Smoked Chicken Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until onions are translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Pour in white wine and stir until it is absorbed by the rice. Gradually add chicken broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 4.Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes. The risotto should be creamy and the rice grains should still have a slight bite.
• STEP 5.Stir in the smoked chicken, grated Parmesan cheese, and chopped fresh herbs. Season with salt and pepper to taste.
• STEP 6.Cover the saucepan and let the risotto rest for a few minutes to allow the flavors to meld together.
• STEP 7.Serve the smoked chicken risotto hot, garnished with additional grated Parmesan cheese and fresh herbs.

Cooking Tips

• Use homemade or store-bought smoked chicken for convenience.
• To enhance the smoky flavor, you can add a small amount of liquid smoke to the risotto.
• Stir the risotto constantly to ensure even cooking and to prevent it from sticking to the bottom of the pan.

Storage and Serving

• Leftover smoked chicken risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water to the risotto and heat it in a saucepan over medium-low heat, stirring occasionally.
• Serve the smoked chicken risotto as a main course with a side salad or steamed vegetables for a complete meal.