Looking for the perfect one pot recipe that is as perfect for a homely meal as for a fancy dinner party with guests, then this will prove to be the perfect choice for you. Moist roasted chicken is the hero of the dish and the addition of balsamic vinegar and caramelized onions makes this creamy risotto the perfect additional to any royal meal. You can roast the chicken yourself at home or if you are short of time, you can buy a rotisserie chicken from the grocery store as well. Adding a little Pecorino Romano or Parmesan cheese will provide the perfect special touch to the dish.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Onion, finely chopped – 1
Olive oil, divided – 4 tablespoons
Arborio rice, uncooked – 1½ cups
Balsamic vinegar – ¼ cup
Dry white wine – ¼ cup
Chicken breast, cooked and chopped – 2 cups
Chicken broth – 7 cup
Butter – 2 tablespoons
Fresh thyme, chopped – 2 tablespoons
Salt – as per taste
Pepper – as per taste
Heat up a medium sized saucepan over medium-high heat and add in 2 tablespoons of oil to the hot pan. Once the oil gets heated, add in the chopped onions and sauté for about 10-15 minutes till the onions turn dark golden brown in color. Once done, remove the pan from heat and add in the balsamic vinegar. Keep the mixture aside for later use.
Take another large sized skillet and place over medium high heat. Heat up the remaining oil in the skillet and then add in the rice. Mix well and let it cook for about 2 minutes. After this, add in the wine and let the rice cook over medium low heat. Slowly start adding in the chicken broth, 1 cup at once, and stir well. Let the rice cook and keep adding more broth when the earlier cup is absorbed completely. Continue cooking in the same manner till all the broth is used up and the rice is perfectly cooked. This should take around 20 minutes in total.
Once done, add in the prepared onion mixture and let everything get heated up thoroughly together. Remove the pan from heat and add in the cooked chicken and butter. Season the risotto with pepper and salt and garnish with fresh thyme. Serve hot.