After some perusal (and a quick check for what I had in the pantry), I settled on a recipe entitled "Chicken Risotto à la Milanese." I've made risotto probably about a dozen times. I'm no expert, but the directions were a bit odd. Here's the recipe as written:
1/2 cup butter
2 lb/900 g skinless boneless chicken, sliced thinly
1 large onion, chopped
1 lb/450 g risotto rice
2 1/2 cups chicken bouillon
2/3 cup white wine
1 tsp crumbled saffron
salt and pepper
2/3 cup grated parmesan cheese, to serve
1. Heat 4 tablespoons of the butter in a deep skillet and cook the chicken and onion until golden brown.
2. Add the rice, stir well, and cook over low heat for 15 minutes.
3. Heat bouillon until boiling and gradually add to the rice. Add the white wine, saffron, salt and pepper to taste, and mix well. Simmer gently for 20 minutes, stirring occasionally, and adding more bouillon if necessary.
4. Set aside for 2-3 minutes and just before serving, add a little more bouillon and simmer for 10 minutes. Serve the risotto sprinkled with the grated Parmesan cheese and the remaining butter.
I don't know about you, but if you've made risotto before you generally heat the broth, add gradually to the rice, stirring regularly until each addition of broth is almost absorbed before you add more. The risotto is done when the grains are fully cooked but still firm, and you have a lovely creamy fairly thick (but not the consistency of paste!) sauce. The method outlined in the recipe may work, but it seemed to me like you wouldn't get the creamy texture of the rice and sauce. So, not trusting the recipe, what I did looks something like this:
5 T butter
1 lb boneless, skinless chicken
1 large sweet onion (I used Vidalia), chopped
1 lb Arborio rice (Arborio is one of the varieties of short-grain rice typically used for risotto)
5-ish cups chicken broth, heated to a simmer
1-ish cup hot water
2/3 cup white wine (I used Chardonnay)
1/2 teaspoon saffron (because saffron's to damn expensive to use a whole teaspoon)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup freshly grated parmesan cheese (because I'm the only one who likes it)
First, I prepped the ingredients. I grated the parmesan...
|I usually use a microplane grater, but opted|
for the larger holes of a box grater here
|Get a digital kitchen scale. Very, very handy|
for baking and metric recipes.
|See the saffron? No? That's because $15 only buys|
you about .03 oz in a teeny little plastic bag, stuffed
inside a large bottle. Feh.
|Just after the addition of more liquid.|
The taste and texture I though were quite good, however I don't claim to be a risotto expert of any kind! The lovely yellow color comes from the saffron. My husband liked it. Son didn't like the texture of the rice, although he liked the flavor (it was a new texture for him, and he's a big texture guy). Daughter ate some, but claimed she didn't like onion. Moral of this story: risotto is yummy, but it's a fair amount of time at the stove. Save it for people who will appreciate it.