Roasted Chicken Risotto with Caramelised Onions
This is a delicious use of leftover roast chicken, a treat for a Monday night supper! You may choose to roast your own chicken or buy it from the supermarket. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
- 4 tablespoons olive oil
- 1 onion
- 4 tablespoons balsamic vinegar
- 340g uncooked Arborio rice
- 4 tablespoons dry white wine
- 1.6 litres hot chicken stock
- 2 tablespoons butter
- 280g chopped cooked chicken breast
- salt and pepper to taste
- 2 tablespoons chopped fresh thyme
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onion and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large frying pan over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the stock about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner until all the stock is absorbed and the rice is al dente, about 20 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.