Fontina Risotto with Chicken (Print Version)
Tender risotto with fontina, smoked chicken, and herbs for a rich, comforting meal ready in 40 minutes.
# Ingredients:
01 -
4 cups low-sodium chicken broth
02 -
4 cups water
03 -
5 tablespoons unsalted butter
04 -
1 medium onion, finely chopped
05 -
2.5 cups arborio rice
06 -
3 sprigs fresh thyme
07 -
1 cup dry white wine
08 -
Kosher salt
09 -
1 cup finely grated Parmigiano-Reggiano cheese
10 -
Freshly ground pepper
11 -
1 cup coarsely grated fontina cheese, plus more for garnish
12 -
8 ounces deli-smoked chicken breast, diced (about 1.25 cups)
13 -
1/4 cup roughly chopped fresh parsley
# Steps:
01 -
Bring the chicken broth and 4 cups of water to a simmer in a saucepan and keep warm.
02 -
Melt 4 tablespoons of butter in a pot over medium-high heat. Add the finely chopped onion and cook until translucent, about 4 minutes. Add the arborio rice and thyme, stirring until the rice looks glossy, about 1 minute.
03 -
Add the dry white wine and stir continuously until the liquid is absorbed. Add 1 teaspoon of Kosher salt.
04 -
Gradually ladle in the hot broth, 1/2 cup at a time, stirring constantly and ensuring each addition is absorbed before adding more. Continue this process for 20 to 25 minutes, or until the rice becomes tender.
05 -
Remove the thyme sprigs. Stir in the Parmigiano-Reggiano cheese, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt, and pepper to taste. Gently fold in the fontina cheese and diced chicken.
06 -
Divide the risotto into bowls, garnish with freshly chopped parsley and additional grated fontina cheese. Reserve about 2 cups of the risotto for separate use, such as Risotto Cakes.
# Helpful Notes:
01 -
Stirring constantly while adding broth ensures a creamy and smooth risotto texture.