Chicken risotto

Ingredients

• 2skinless, boneless chicken thighs
• 2 tablespoonsolive oil
• to tastesalt
• to tasteground black pepper
• 1onion
• 1 clovegarlic
• 60 mlwhite sherry
• 180 grisotto rice
• 400 mlhot chicken stock
• 40 ggrated Parmesan
• 1 tablespoonbutter

Instructions

1. 1

   Brown the chicken

   Cut the chicken thighs into bite-sized pieces. Heat the olive oil in a frying pan and brown the chicken over a medium heat for 6 minutes, stirring. Season with salt and pepper to taste, then transfer to a plate.

2. 2

   Make the soffritto

   Use the same pan, keeping the flavours left by the chicken. Add the chopped onion and pressed garlic, and cook over a low heat for 6–7 minutes, stirring occasionally, until the onion has softened.

3. 3

   Add sherry and rice

   Pour in the sherry and let it reduce over a high heat for 2 minutes. Add the risotto rice and stir for 1 minute so the grains are coated in the pan juices.

4. 4

   Cook the risotto

   Add one ladleful of the hot chicken stock and stir as the rice absorbs it. Continue adding stock and repeating the process until it is used up; this will take 18–20 minutes. About 5 minutes before the end, return the chicken and any juices from the plate to the pan.

5. 5

   Finish with butter

   Take the pan off the heat. Add the grated Parmesan and diced butter, then stir vigorously for a few seconds until the risotto looks creamy and glossy.

6. 6

   Serve straight away

   Serve the chicken risotto as soon as it is ready. Avoid leaving it to stand for long so it keeps its creamy consistency and the rice has the intended texture.

What is chicken risotto?

Risotto is an Italian rice dish cooked gradually with liquid, with frequent stirring helping the grains release starch and create a creamy consistency. This version adds browned chicken and finishes with Parmesan and butter.

Sherry brings a savoury, lightly aromatic note, while cooking the rice in the chicken’s pan juices builds flavour from the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 736 calories, 41g protein, 84g carbs, 25g fat.

The rice supplies most of the carbohydrates, while the chicken provides much of the protein. Olive oil, butter and Parmesan contribute much of the fat; serve with green vegetables or salad to add a fresh side.

Choosing the ingredients

Rice: Use a short-grain risotto variety such as Arborio, as specified in the method. Its texture suits the gradual stock addition and stirring.

Chicken: Skinless, boneless thighs stay tender and are easy to cut into bite-sized pieces. Browning them first leaves flavour in the pan for the onion and garlic.

Sherry: White sherry is reduced before the rice goes in. This gives it time to cook down rather than leaving the risotto with a raw wine taste.

Build the base gently

Soffritto: Cook the onion and garlic over a low heat for 6–7 minutes, stirring now and then. The onion should soften without taking on much colour.

Rice: Stir the grains in the pan for 1 minute after adding them. This coats them in the aromatic juices before you begin adding stock.

Add stock in stages

Hot stock: Keep the chicken stock hot and add it a ladleful at a time. Stir as each addition is absorbed before adding more.

Pacing: The method gives a total cooking time of 18–20 minutes. The rice should absorb the stock gradually, rather than sitting submerged in all the liquid at once.

Check the texture

Rice: Taste a grain near the end of cooking. It should be tender but still have some bite; continue the stock-and-stir process until it reaches that point.

Finish: Add the chicken about 5 minutes before the rice is done, then take the pan off the heat to stir in the Parmesan and butter. The final mixture should look creamy and glossy.

Serve while creamy

Risotto thickens as it stands, so bring it to the table as soon as you have finished stirring in the cheese and butter. Serve it on warm plates if convenient.

A simple green salad or cooked green vegetables make a fresh contrast to the rich rice and chicken.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they brown at a similar pace.
• Keep the stock hot while the risotto cooks.
• Stir regularly as the rice absorbs each ladleful of stock.
• Scrape the chicken juices from the plate back into the pan with the chicken.
• Dice the butter before adding it so it melts quickly off the heat.
• Serve promptly, as risotto becomes thicker as it stands.

Variations

• Add peas: Stir them in with the chicken during the final 5 minutes.
• Use another stock: Swap in hot vegetable stock for a different savoury base.
• Add mushrooms: Brown sliced mushrooms in the pan before cooking the onion.
• Try a different cheese: Use finely grated Grana Padano in place of Parmesan.
• Finish with herbs: Scatter chopped parsley over the risotto just before serving.

Common mistakes to avoid

• Adding all the stock at once: Add it a ladleful at a time so the rice can absorb it gradually.
• Using cold stock: Keep it hot so it does not interrupt the cooking process.
• Cooking the onion too fast: Keep the heat low and cook for 6–7 minutes until softened.
• Skipping the rice coating: Stir the grains for 1 minute in the pan juices before adding stock.
• Overcooking the rice: Start tasting near the end and stop when it is tender with some bite.
• Letting it stand: Serve straight after finishing, before the creamy texture tightens.

How to store

For best texture, serve this risotto immediately. If you have leftovers, refrigerate them promptly in a covered container and use within 2 days; reheat thoroughly in a pan, stirring in a little water or stock to loosen the rice.

Frequently asked questions