Ingredients:
- lb Boneless, skinless chicken breasts, cut into ½-inch dice
- Tbsp Olive Oil
- Salt & Black Pepper to taste
- Tbsp Unsalted Butter, divided
- medium Yellow Onion, finely diced
- small Shallot, finely diced
- cloves Garlic, minced
- ½ cups Arborio Rice (or Carnaroli)
- ½ cup Dry White Wine (e.g., Pinot Grigio)
- –6 cups Chicken Stock (low sodium), kept simmering hot
- ¼ cup Fresh Parsley, chopped
- ¾ cup Freshly Grated Parmesan Cheese, plus extra for serving
- Tbsp Heavy Cream (optional)
Instructions:
- Heat chicken stock in a separate saucepan and keep it at a gentle simmer throughout the cooking process. Season chicken pieces and quickly sauté in 1 Tbsp of butter and oil until golden and cooked through. Remove chicken; set aside.
- Melt 1 Tbsp of butter in the main pot over medium heat. Add onion and shallot; cook gently (sweat) until translucent and soft (about 6-8 minutes). Do not brown. Add garlic and cook for 1 minute more until fragrant.
- Add the Arborio rice to the pot. Stir constantly for 2–3 minutes until the edges of the grains become translucent (Tostatura).
- Pour in the white wine. Stir until it has completely evaporated and the sharp smell dissipates.
- Add one full ladle of the hot stock to the rice. Stir continuously until the liquid is almost completely absorbed.
- Continue adding stock, one ladle at a time, waiting until each addition is nearly absorbed before adding the next. Stir often (Approx. 18–22 minutes total for this stage).
- Taste the rice. It should be al dente—cooked through but still possessing a slight, pleasant bite in the centre.
- Mantecatura: Remove the pot from the heat. Vigorously stir in the remaining 1 Tbsp of cold butter, the grated Parmesan, and the reserved cooked chicken. If using, stir in the heavy cream now. This final vigorous mixing creates the iconic, flowing texture.
- Cover the pot and let it rest for 2 minutes. Serve immediately in warm bowls, garnished with fresh parsley and extra Parmesan.