Creamy and Gourmet Chicken Risotto – Traditional Family Recipe

Name: Creamy and Gourmet Chicken Risotto – Traditional Family Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300 grams Arborio or Carnaroli rice; 300 grams Chicken Breast; 1 Onion; 150 milliliters White Wine; 1 liter Chicken Broth; 40 grams Parmesan; 2 tablespoons Light Cream (15 %); 2 tablespoons Olive Oil; 20 grams Butter; 1 Salt; 1 Black Pepper; 1 Parsley

50 min·90 ViewsTranslated

Claire Dumont

7 Recipes

Ah, risotto! This iconic Italian dish, often seen as a challenge, is actually a symphony of textures and flavors that, once mastered, becomes a true culinary treasure. Our Creamy and Gourmet Chicken Risotto is an ode to conviviality and comfort. It draws its roots from the Lombard tradition, where rice, cultivated in the fertile plains, is enhanced by slow and careful cooking. This family recipe has been passed down from generation to generation, with each cook adding their personal touch, while respecting the art of "mantecare" – that final gesture that gives risotto its inimitable creaminess. The marriage of tender chicken and al dente rice, coated in a creamy Parmesan sauce, makes it a complete and balanced dish, perfect for warming hearts during family meals or gatherings with friends. Its preparation is a culinary meditation, a moment where you connect with the ingredients to create something truly special.

Allergens

Gluten-Free

2,170kcal

4 Portions · 1,400 g

Protein

116 g

Carbohydrates

240 g

Fat

70 g

Fiber

10 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Arborio or Carnaroli rice300 grams
Chicken Breast300 grams
Onion1
White Wine150 milliliters
Chicken Broth1 liter
Parmesan40 grams
Light Cream (15 %)2 tablespoons
Olive Oil2 tablespoons
Butter20 grams
Salt1
Black Pepper1
Parsley1

Preliminary Preparation

1
Cut the chicken breasts into about 2 cm cubes. Finely chop the onion.
2
Make sure you have the chicken broth hot and ready before you start cooking the risotto.

Cooking the Chicken

3
In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat.
4
Add the chicken cubes and sauté them for about 5 minutes, until they are nicely browned and almost cooked through.
5 min
5
Remove the chicken from the sauté pan and set it aside. You'll add it back later.

The Soffritto

6
In the same sauté pan (without cleaning it), add the remaining olive oil (1 tablespoon) and a knob of butter (about 5 g).
7
Add the finely chopped onion and sauté it gently for 2 to 3 minutes, until it becomes translucent. Don't let it brown.
3 min

Toasting the Rice and Deglazing

8
Add the Arborio or Carnaroli rice to the sauté pan and stir it for 1 to 2 minutes. Each grain should be coated in fat and become slightly translucent around the edges.
2 min
9
Pour the dry white wine over the rice and stir constantly until all the liquid has completely evaporated. This will take a few minutes.

Cooking the Risotto

10
Start adding the hot chicken broth, one ladle at a time. Stir the rice regularly.
11
Wait until the liquid is almost entirely absorbed by the rice before adding the next ladle of broth.
12
Continue this process for about 18 to 20 minutes, or until the rice is cooked but still slightly firm in the center (al dente).
20 min

Finishing and Incorporation

13
About 5 minutes before the rice is done cooking, reintroduce the reserved chicken into the sauté pan and mix well.
5 min
14
Once the rice is cooked, remove the sauté pan from the heat. Stir in the freshly grated Parmesan, the remaining butter (about 15 g), and the light cream if you want extra creaminess.
15
Mix gently until all ingredients are well incorporated and the risotto is creamy. Taste and adjust seasoning with salt and freshly ground black pepper.

Serving

16
Serve the risotto immediately. Sprinkle with fresh chopped parsley and a little freshly ground black pepper just before serving to fully enjoy its creamy texture.