This risotto was a happy accident. A happy, creamy, indulgent accident. I say this because it was the result of not knowing what to cook for dinner, not going to the grocery store, and not wanting to spend money on another meal out.
Maybe I should call this a “gourmet pantry meal,” because that’s what it is. I had all the ingredients on hand and threw it together as I was heating up the chicken stock.
Normally, throwing a meal together last minute results in something edible, but not memorable. I assumed this would fall under that category. It was only when I took my first bite that I realized this recipe was a keeper. I had no intention of blogging about this recipe, but it just works. Don’t you love it when that happens?
Directions
In a large pot, bring four cups of chicken stock to a boil, then lower the heat to a simmer.
While the stock is heating up, grab a large pot and melt two tablespoons of butter over medium-high heat. Add the onion and stir until barely browned, about 2 minutes. Pour in the rice and cook, stirring until each grain is coated with butter, about 1-2 minutes.
Next, add the white wine to the rice and boil until almost completely absorbed. Don’t let the pan become dry; there should always be a little liquid on top of the rice.
Pour two large ladlefuls of chicken stock over the rice and stir until most of the liquid has been absorbed. Continue adding stock, 1-2 ladles at a time, until rice is al dente, about 25 minutes.
If the risotto is too dry, add more stock. If you run out of stock, you can add a few tablespoons of water or another splash of white wine. The risotto will thicken, however, as it cools.
When the rice is fully cooked, toss in the chicken, peas, salt, pepper, and white truffle oil.
Truffle oil smells amazing. Seriously.
Spoon some risotto in a bowl and top with a few shavings of parmesan cheese (never hurts!). I like extra black pepper on mine.
Okay. I know this doesn’t look like much, but man was it tasty! The truffle oil is such a welcomed addition to the recipe. It takes this from a regular, uninteresting risotto to something warm and wintery and just overall yummy.
Special thanks to my friend Lauri who gave me this truffle oil as a gift! (It’s so wonderful to know that my friends support my foodie ways.)
There’s still a few [very long] weeks left until spring. Better get in these last few wintery meals while you can!
Risotto with Chicken and Truffle Oil
Yields: 6-8 servings
Time: 25-30 minutes
Ingredients
- 4 cups chicken stock, reduced-sodium
- 2 tablespoons unsalted batter
- ½ sweet onion, diced
- 1 cup Arborio rice
- ½ cup dry white wine
- 2 chicken cutlets, cooked and cut into ½-inch pieces
- ½ cup frozen peas
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1-2 teaspoons white truffle oil
- Fresh parmesan cheese for garnish (optional)
Instructions
- In a large pot, bring four cups of chicken stock to a boil, then lower the heat to a simmer.
- While the stock is heating up, grab a large pot and melt two tablespoons of butter over medium-high heat. Add the onion and stir until barely browned, about 2 minutes. Pour in the rice and cook, stirring until each grain is coated with butter, about 1-2 minutes.
- Next, add the white wine to the rice and boil until almost completely absorbed. Don’t let the pan become dry; there should always be a little liquid on top of the rice.
- Pour two large ladlefuls of chicken stock over the rice and stir until most of the liquid has been absorbed. Continue adding stock, 1-2 ladles at a time, until rice is al dente, about 25 minutes.
- If the risotto is too dry, add more stock. If you run out of stock, you can add a few tablespoons of water or another splash of white wine. The risotto will thicken, however, as it cools.
- When the rice is fully cooked, toss in the chicken, peas, salt, pepper, and white truffle oil.
- To serve: Spoon some risotto in a bowl and top with a few shavings of parmesan cheese (never hurts!). I like extra black pepper on mine!
I promise to always keep you in truffle oil… maybe John should steal that line for his vows – he’s certain to get an ‘i do’ that way! ;)