Fontina Risotto with Chicken

Fontina Risotto with Chicken brings together creamy arborio rice rich cheeses and flavorful smoked chicken for a satisfying dish that feels both comforting and elegant. This was my answer to a craving for restaurant risotto at home and now it often appears on our weekend table with a glass of crisp white wine.

The first time I served this at a family dinner everyone scraped their bowls clean and my youngest insisted we save the leftovers for their lunch. The balance of nutty parmesan and gooey fontina against the smoky chicken is pure comfort.

Ingredients

• Low-sodium chicken broth: for gentle seasoning without overpowering sodium
• Unsalted butter: for a silky finish use fresh high-quality butter for best flavor
• Onion: adds depth and a sweet aroma choose one with tight skin and no bruising
• Arborio rice: the essential for classic risotto look for plump short grains
• Fresh thyme: brings herbal notes pick vibrant green sprigs
• Dry white wine: sharpens and brightens flavor select a bottle you enjoy drinking
• Kosher salt: for even seasoning try to use a salt with larger crystals
• Parmigiano-Reggiano cheese: finely grated for best melting real Parmigiano delivers the iconic umami boost
• Freshly ground pepper: emboldens every bite grind just before adding for fragrance
• Fontina cheese: melts creamily and adds a mild tang use a wedge and grate fresh
• Deli-smoked chicken breast: savory and quick dice from a trusted deli counter
• Fresh parsley: for color and freshness pick leaves that look perky no wilting

Step-by-Step Instructions

Warm the Broth and Prep Aromatics:

Bring the chicken broth and water to a simmer in a medium saucepan and keep it warm. Finely chop the onion and get all your ingredients ready before starting because risotto needs attention once it gets going

Sauté Onion and Toast Rice:

Melt 4 tablespoons of butter in a heavy pot set over medium-high heat. Toss in the onion and cook about four minutes stirring occasionally until the pieces look translucent. Add the arborio rice and sprigs of thyme and stir it all together letting the rice toast and turn glossy in the butter about another minute

Deglaze with Wine:

Pour in the dry white wine and stir letting it simmer gently as you scrape up any bits from the bottom. Keep stirring until the wine fully disappears into the rice This deepens the flavor

Cook Risotto Gradually:

Sprinkle in a teaspoon of kosher salt and start ladling in the warm broth about half a cup at a time. Stir steadily allowing each addition to fully absorb before giving the rice more liquid. Continue this process until the grains are tender but still have a slight chew which usually takes 20 to 25 minutes. Taste along the way so you adjust for doneness and seasoning

Finish and Fold in Cheeses and Chicken:

Pull out the thyme sprigs and stir in the parmigiano few twists of fresh pepper and the remaining tablespoon of butter Mix gently until everything looks creamy and silky. Add the fontina and smoked chicken folding in gently so the cheese melts in ribbons and the chicken warms through. Save about 2 cups for risotto cakes if desired

Garnish and Serve:

Spoon the risotto into bowls and finish with a scatter of chopped parsley and extra fontina on top. Serve right away while it is creamy and piping hot

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Watching the fontina stretch and melt into the rice is one of my favorite parts as it signals the risotto is ready to come off the heat. I love how this dish brings people together at the table it reminds me of cozy winter dinners with everyone digging in before the cheese sets

Storage tips

If you find yourself with extra risotto let it cool fully before transferring to airtight containers. Refrigerate for up to three days. When reheating add a splash of broth or water to loosen the texture stirring constantly over gentle heat. Avoid freezing as the rice can become mushy.

Ingredient substitutions

No fontina Give mozzarella or young provolone a try. Smoked turkey or rotisserie chicken will stand in well if you do not have access to smoked chicken breast. Vegetable broth works nicely for a lighter meat-free twist just skip the chicken altogether for vegetarian guests.

Serving suggestions

This risotto pairs beautifully with a crisp green salad or simple roasted vegetables. For a dinner party serve alongside garlicky sautéed greens or with a citrusy white wine like Pinot Grigio. Leftover risotto can be shaped into patties and pan-fried for quick risotto cakes which are delicious with a dollop of herb mayo.

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Cultural context

Risotto is classic Northern Italian comfort food known for its creamy texture produced by slowly stirring starchy short-grain rice with hot broth. The use of fontina cheese and smoked chicken here gives a nod to Alpine and modern deli influences making the dish special but familiar.

Recipe FAQs

→ What kind of rice should I use?

Arborio rice is ideal for this dish, providing the signature creamy texture due to its high starch content.

→ Can I substitute the fontina cheese?

Yes, you can use other melt-friendly cheeses like Gruyère or mozzarella, but fontina gives a unique flavor and smooth melt.

→ Do I have to use smoked chicken?

Smoked chicken adds depth, but roasted or poached chicken will also taste delicious if smoked isn't available.

→ Why add white wine to the rice?

White wine adds acidity and subtle complexity to the risotto, balancing the richness of the cheeses and butter.

→ How do I achieve the creamy texture?

Stirring constantly while adding warm broth gradually releases starches from the arborio rice for a creamy result.