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bowl of risotto with text overlay "risottos with chicken and leeks"

Recipe

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Ingredients
 

  • 1 quart chicken stock
  • 1 cup white wine (or omit and use 5 cups of chicken stock)
  • 1 ½ cup Arborio rice
  • 1 tablespoon olive oil
  • 1 medium leek
  • ½ cup Parmesan cheese (freshly grated)
  • 1 cup cooked chicken (shredded or thinly sliced)
  • salt and pepper (to taste)

Instructions
 

  • Combine wine (if using) and stock in a bowl. Add rice and stir with whisk for about 15 seconds. Over another bowl, strain rice and reserve the liquid.
  • Slice off dark green tops and root ends of the leek. Slice in half lengthwise, then slice each half thinly into semicircular strips.
  • Add 1 tablespoon oil to a 2 or 3 quart pot and heat to medium. Add leeks. Sauté for a few minutes then add strained rice and continue cooking until rice begins to toast.
  • Add 4 cups of the reserved liquid, stirring gently to loosen any bits on the bottom of the pan. Bring to a boil, stir once more then cover and reduce heat to low.
  • Cook for ten minutes. Remove lid, stir a few times, then re-cover and cook 10 more minutes.
  • Remove from heat, add final cup of liquid, cheese and chicken. The rice will absorb the remaining liquid. If it is still too soupy for your taste, heat on medium for another 30-60 seconds.
  • Add salt and pepper to taste before serving.