Smoked Chicken Risotto - Ferrari-Carano

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Smoked Chicken Risotto

Pasta & Side Dishes

Serves 6

The use of Italian Arborio rice is traditional in the preparation of risotto. Its increased starch lends this classic dish its requisite creamy texture. We add in a modern flare with smoked chicken and dried apricots to finish off the amazing flavors of this dish.

Sauté

01

Heat butter and olive oil in a medium-sized saucepan over moderate heat. Add onion, leeks, and carrot and sauté for 6-10 minutes until vegetables are soft but not brown. Season with salt and pepper.

Risotto

01

Add rice to vegetables and stir with a spoon until grains of rice are well coated. Add Siena and stir until it is completely evaporated. Begin to add simmering broth, 1/2 cup at a time, stirring frequently, until almost completely absorbed before adding additional broth. Stir frequently to prevent sticking.

02

When rice is tender (approximately 18 minutes cooking time), add chicken and optional apricots or raisins. Cook an additional minute or until the chicken is heated. Stir in the fontina and parsley and serve immediately.

Ingredients

Sauté

  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 leeks, white part only, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper

Risotto

  • 1-1/2 cups Arborio rice
  • 3/4 cup Ferrari-Carano Siena
  • 5 cups homemade chicken broth, heated
  • 2 cups shredded or diced smoked chicken
  • 3 Tbsp diced dried apricots or white raisins (optional)
  • 1/2 cup shredded fontina
  • 1/4 cup parsley, minced