Garlic Chicken Risotto
By: Kecia’s Flavor Breakthrough!
February 17, 2014
The other night my Honey took me out for Valentine’s Day. While looking at the menu there was a side dish that came with a meal, Lobster Risotto… wow! That has to be amazing! I didn’t get that meal; I opted for a salmon dinner which was wonderful, too. Anyhow I would love to recreate that dish, but not everyone in my house is a as keen on lobster as myself and my Honey… so, tonight I will make a chicken one. I love risotto, too. The rich creamy texture, the flavor! Oh boy! My Honey had never had it before he met me and he really enjoys it, too. I don’t make it very often, it is a little tedious, easy but you kind of have to babysit it. But oh so worth it! I want this dish to have a good garlicky flavor as well as a deep chicken flavor, throw in some chopped up veggies and salty parm, too! It will be a winner!!
2 tbsp olive oil
1 pound chicken tenderloins cut into pieces
1 sweet onion, julienned
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, minced
½ cup dry white wine
1 cup Arborio rice
1 tbsp dry chicken base (I use Herbox, sodium free)
3 cups chicken broth
Salt and pepper to taste
1 tsp oregano
½ cup shredded parmesan cheese, divided
In deep skillet heat oil over medium heat, add chicken pieces and brown on all sides.
Add onion, carrot, and celery, cooking until onion becomes slightly translucent
Add garlic and cook an additional minute. Now add the rice stirring to coat with the oil. Now it is time to add the wine, stir and remove the bits from the bottom of the pan… continue to cook and stir until most of the liquid is absorbed.
Add the chicken base. Now add one cup of the chicken broth, continuing to cook and stir until most of the liquid is absorbed. Repeat with the remaining broth. Add the oregano, salt and pepper.
emove from heat. Now stir in a ¼ cup of the shredded parmesan cheese stir until creamy and melted in.
Plate the rice and garnish with something pretty and green like a parsley sprig, basil leaf, oregano leaf. Sprinkle the balance of the cheese over the top. Serve hot, with a crusty loaf of bread and salad.