Fontina Risotto with Chicken

2012-09-05
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Ingredients

  • 4 cups low-sodium chicken broth
  • 5 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 1/2 cups arborio rice
  • 3 sprigs fresh thyme
  • 1 cup dry white wine
  • Kosher salt
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • Freshly ground pepper
  • 1 cup coarsely grated fontina cheese, plus more for garnish
  • 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
  • 1/4 cup roughly chopped fresh parsley

Method

Step 1

Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.

Step 2

Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.

Step 3

Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

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