Talk about a solid go-to meal. This was soooo tasty. I felt like it was a dish that my mom would have made for me on a cold day, you know, comfort food. Every bite was creamy and flavorful, with perfect texture from the rice and peas. I would eat this again in a second!
6 cups chicken stock
2 Tbs. butter
1 small yellow onion, chopped finely
1 1/2 cups Arborio rice
3/4 cup white cooking wine
2 cups cooked, diced chicken (I used rotisserie)
1 cup frozen peas
2/3 cup grate parmesan cheese
salt and pepper
1/4 tsp. of cayenne (if desired)
Parsley for garnish
In a large heavy saucepan over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the rice and cook, stirring often until the rice turns opaque, 2-3 minutes. Do not allow rice to brown.
Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in 2 cups of stalk, or enough to barely cover the rice. Continue to cook, stirring almost constantly, until nearly all the liqued is absorbed. Repeat, each time adding more stock to cover the rice and stirrin until the liquid is almost absorbed, until the rice grains are tender but still slightly firm at the center, 20-25 mintues. During the last 3 minutes, stir in the chicken and peas to heat through. When the rice is just cooked, make a final addition of 2/3 cup of stock to give the risotto a creamy consistency.
Remove form the heat and stir in cheese. Season to taste with salt and pepper and cayenne, if desired. Spoon into bowls and sprinkle with cheese and parsley. Serve immediately.
Serves 4 for main dish, 6-8 for side dish.
Recipe adapted from Williams and Sonoma Chicken.