Chicken Risotto

Ingredients:

• 1 cup Arborio rice
• 1 pound boneless, skinless chicken breasts, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Steps:

Step 1: In a large skillet or wide saucepan, heat olive oil over medium heat.

Step 2: Add diced chicken to the pan and season with salt and black pepper. Cook until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: In the same pan, add a bit more olive oil if needed. Sauté the chopped onion until translucent.

Step 4: Add minced garlic to the pan and cook for an additional 1-2 minutes until fragrant.

Step 5: Add Arborio rice to the pan and stir to coat the rice with the onion and garlic mixture.

Step 6: If using, pour in the white wine and stir until mostly absorbed by the rice.

Step 7: Begin adding warm chicken broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente texture.

Step 8: Once the rice is almost fully cooked, stir in the cooked chicken.

Step 9: Finish the risotto by stirring in grated Parmesan cheese and butter. Adjust salt and pepper to taste.

Step 10: Remove the pan from heat, cover, and let it rest for a couple of minutes to allow the flavors to meld.

Step 11: Serve the Creamy Chicken Risotto hot, garnished with chopped fresh parsley.

Experience the luxurious texture and flavor of this Creamy Chicken Risotto, a delightful dish that's sure to impress your taste buds.