Chicken and Vegetable Risotto
reading the rice by feel, not by the clock
Home Cook
Total40 min
Active38 min
Free Time2 min
Tools
- Large pan
- Small pot (for warming stock)
- Ladle
- Wooden spoon
Ingredients
Serves
- chicken stock1.2 L
- arborio (risotto) rice300 g
- onion, finely diced (1 medium)110 g
- garlic, minced2 cloves
- white wine (or extra stock)150 ml
- chicken breasts, diced (2 breasts)340 g
- mushrooms, sliced150 g
- frozen peas100 g
- butter50 g
- parmesan, grated50 g
- olive oil (2 tbsp)30 ml
- salt and pepper, to tasteto taste
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Techniques you'll practice
Why this works
- Risotto has almost no free time. It asks you to stay with the pan through about 20 minutes of near-constant stirring, judging the rice by texture instead of the clock.
- It's patience through doing rather than waiting, and it feels intimidating right up until you've done it once.