Ingredients
- 4 cups chicken stock
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion finely chopped
- 1 pound chicken breast boneless, diced
- 1.5 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese freshly grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the chicken stock in a saucepan and keep it warm over low heat.
- In another large saucepan, heat olive oil and butter over medium heat. Add chopped onion and cook until translucent.
- Add diced chicken to the saucepan and cook until it's just white. Stir in the Arborio rice and cook until the rice is well-coated with the oil and butter mixture.
- Pour in the white wine and stir until it has been absorbed by the rice. Begin adding the warm chicken stock, one ladle at a time, allowing the rice to absorb the liquid before adding more; about 25 minutes.
- Once the rice is creamy and al dente, stir in the Parmesan cheese. Season with salt and pepper to taste.