Creamy and Gourmet Chicken Risotto – Traditional Family Recipe

Cut the chicken breasts into about 2 cm cubes. Finely chop the onion.

Make sure you have the chicken broth hot and ready before you start cooking the risotto.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat.

Add the chicken cubes and sauté them for about 5 minutes, until they are nicely browned and almost cooked through.

Remove the chicken from the sauté pan and set it aside. You'll add it back later.

In the same sauté pan (without cleaning it), add the remaining olive oil (1 tablespoon) and a knob of butter (about 5 g).

Add the finely chopped onion and sauté it gently for 2 to 3 minutes, until it becomes translucent. Don't let it brown.

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.

Pour the dry white wine over the rice and stir constantly until all the liquid has completely evaporated. This will take a few minutes.

Start adding the hot chicken broth, one ladle at a time. Stir the rice regularly.

Wait until the liquid is almost entirely absorbed by the rice before adding the next ladle of broth.

Continue this process for about 18 to 20 minutes, or until the rice is cooked but still slightly firm in the center (al dente).

About 5 minutes before the rice is done cooking, reintroduce the reserved chicken into the sauté pan and mix well.

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.

Mix gently until all ingredients are well incorporated and the risotto is creamy. Taste and adjust seasoning with salt and freshly ground black pepper.

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.