Chicken and Chianti Risotto
from Mama Melrose's Ristorante Italiano

2 tbsp. olive oil
1 tbsp. butter
1 medium onion, diced
1 medium green bell pepper, diced
1/2 chicken, boned, skinned and diced
2 cups uncooked Arborio rice
1/2 cup of your favorite Chianti
3 1/4 cups chicken broth
3/4 cup of butter, warmed to
room temperature (optional)
4 tbsp. grated fresh Parmesan cheese
1/2 tsp. fresh cracked black pepper

 

Heat the oil and 1 tablespoon of butter in a heavy saucepan over medium-high heat.

Sauté the onion and pepper until onion is translucent.

Add the chicken and the rice and sauté for another 3 to 5 minutes. Add the wine and cook, stirring frequently, until all the liquid has evaporated.

Reduce the heat to medium and, stirring constantly, add the broth one cup at a time. Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup (about 4 to 5 minutes for each cup).

When all of the broth is incorporated, the risotto mixture should have an even, creamy consistency. Fold in remaining butter and cheese.

Season with black pepper, and serve immediately.

 

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