Fontina Risotto with Chicken

Name: Fontina Risotto with Chicken
Ingredients: 4 cups low-sodium chicken broth; 5 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 1/2 cups arborio rice; 3 sprigs fresh thyme; 1 cup dry white wine; Kosher salt; 1 cup finely grated Parmigiano-Reggiano cheese; Freshly ground pepper; 1 cup coarsely grated fontina cheese, plus more for garnish; 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups); 1/4 cup roughly chopped fresh parsley

12 ingredients

14 steps

Ingredients

4 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
1/4 cup roughly chopped fresh parsley

Directions

1

Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
2

Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat.
3

Add the onion; cook until translucent, about 4 minutes.
4

Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute.
5

Add the wine and cook, stirring, until the liquid is absorbed.
6

Add 1 teaspoon Kosher salt.
7

Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more.
8

Continue until the rice is just tender, 20 to 25 minutes.
9

Remove the thyme.
10

Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste.
11

Gently stir in the fontina and chicken.
12

Reserve about 2 cups risotto for Risotto Cakes.
13

Divide the rest among bowls; top with parsley and more fontina.
14

Photograph by Antonis Achilleos