Lemon and Truffle Risotto with Chicken
Lemon and Truffle Risotto with Chicken
COOKING LABEL
Medium
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Full Product Description
Making Risotto is no easy task! How do you create the perfect al dente Risotto and keep it from becoming a bowl of soupy mush? Follow along for some Pasolivo Risotto guidance and goodness.
Ingredients
For the Chicken
- 1.5 pounds boneless skinless chicken breast tenders
- 2 teaspoons Pasolivo Kosher Flake Sea Salt
- 1/4 teaspoon Pasolivo Black Truffle Sea Salt
- 2 teaspoons Pasolivo Lemon Pepper Blend
- 2 tablespoons Pasolivo Garlic-Lemon Olive Oil
- 4 tablespoons + 1 tablespoon Pasolivo Garlic-Lemon Olive Oil
- 1 small yellow onion, finely chopped
- 1/2 cup water
- 2 cups Carnaroli rice or Arborio rice
- 1 cup dry white wine
- 10 cups water
- 1 tablespoon chicken bouillon
- 1 teaspoon Pasolivo Kosher Flake Sea Salt
- 4 tablespoons unsalted butter
- 1 cup finely grated, quality parmesan cheese, plus more for serving
- 1 tablespoon Pasolivo Lemon Pepper Blend, ground in a pepper mill
- 1/4 teaspoon Pasolivo Black Truffle Sea Salt
Preparation
- In a large pot, combine water, chicken bouillon and 1 teaspoon kosher salt and bring to a low simmer.
- Meanwhile, season both sides of the chicken with the 2 teaspoons kosher salt, 1/4 teaspoon Black Truffle Sea Salt and 2 teaspoons Lemon Pepper Blend.
- Drizzle about 2 tablespoons Garlic Lemon Olive Oil in a large dutch oven over medium heat. When the oil shimmers, add the chicken. Sear on each side for about 2-3 minutes, remove from dutch oven and set aside, covered.
- Add another 4 tablespoons Garlic-Lemon Olive Oil and the chopped onion to the pot. Stir frequently so the onion does not brown until translucent, about 4 minutes.
- Add about 1/2 cup of water, and let the onions simmer, until water has completely evaporated and the onions are left simmering in oil, about 3 minutes.
- Add the rice. Stirring constantly, toast the rice until the edges are translucent, about 1 minute. Pour in the white wine, and cook until wine has completely evaporated, about 2 minutes.
- 1 cup at a time, pour in the simmering chicken broth. Stirring every 30 seconds so the rice doesn™t stick to the bottom of the pot, until most of the liquid has absorbed into the rice, about 2 minutes. Repeat until all the broth has been incorporated, 15-20 minutes. Rice should be al dente.
- Let the risotto sit for 3 minutes. Then add the butter, and parmesan, 1 tablespoon Garlic Lemon Olive Oil, 1 tablespoon Lemon Pepper Blend, and 1/4 teaspoon Black Truffle Sea Salt, stirring to combine.
- To serve, garnish with extra grated parmesan and a drizzle of Garlic Lemon Olive Oil.
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