This comforting dish transforms simple sautéed chicken into a luxurious meal by pairing it with a rich, creamy Risotto alla Parmigiana. The dish features Arborio rice slowly cooked in hot chicken stock, finished with unsalted butter and coarsely grated Parmigiano Reggiano for a velvety texture. The onions provide a sweet, aromatic base, while the cheese adds a sharp, savory depth. It is an elegant yet approachable dinner perfect for weeknight suppers or entertaining guests. The combination of tender protein and creamy starch offers a satisfying balance of flavors and textures. Serve immediately to enjoy the peak creaminess of the risotto alongside the savory chicken.
Sauteed Chicken
Description
This comforting dish transforms simple saut&# 195;©ed chicken into a luxurious meal by pairing it with a rich, creamy Risotto alla Parmigiana. The dish features Arborio rice slowly cooked in hot chicken stock, finished with unsalted butter and coarsely grated Parmigiano Reggiano for a velvety texture. The onions provide a sweet, aromatic base, while the cheese adds a sharp, savory depth. It is an elegant yet approachable dinner perfect for weeknight suppers or entertaining guests. The combination of tender protein and creamy starch offers a satisfying balance of flavors and textures. Serve immediately to enjoy the peak creaminess of the risotto alongside the savory chicken.Ingredients
Directions
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Season the chicken pieces with salt and pepper.
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In a large, straight-sided sauté pan or saucepan, heat 2 tablespoons of unsalted butter and olive oil over medium-high heat.
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Add the chicken to the pan and sauté until golden brown and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
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In the same pan, reduce heat to medium and add the finely chopped onion.
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Sauté the onion until soft and translucent, without browning, about 3-4 minutes.
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Add the Arborio rice to the pan with the onions.
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Sauté the rice for 2 minutes, stirring constantly, until the grains are well-coated in the fat and slightly translucent at the edges.
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Ladle in 1/2 cup of hot chicken stock, stirring constantly until the liquid is almost completely absorbed.
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Continue adding stock 1/2 cup at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
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Cook the rice for about 18-20 minutes, or until it is al dente (firm but tender) and the mixture is creamy but not runny.
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Remove the pan from the heat.
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Stir in the remaining 2 tablespoons of butter and the grated Parmigiano Reggiano cheese until melted and combined.
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Taste and adjust seasoning with additional salt if needed.
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Return the cooked chicken to the pan and gently fold it into the risotto to warm through.
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Serve immediately while hot and creamy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 120mg40%
- Sodium 800mg34%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, keep the chicken stock hot in a separate pot on the stove while cooking the risotto to maintain a steady temperature.
The rice should be creamy and flow slightly when stirred, often described as "all'onda" (like a wave). If it looks too dry, add a splash more stock or warm water.
Do not rinse the Arborio rice; the starch is essential for creating the creamy texture of the risotto.
Traditional risotto is served immediately. Leftovers will thicken as they cool and can be reheated with a splash of stock or water to restore creaminess.
