Chicken Vegetable Risotto

Name: How to cook Chicken Vegetable Risotto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

@chefcraig

Chicken Vegetable Risotto

My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring. It takes 20-25 minutes....ish for the rice to cook.

Ingredient

Food ration :

6 servings

2 tablespoon

olive oil

1/2

each onion -- small dice

2 cloves

garlic--finely chopped

2 cup

Arborio rice

8 cups

chicken stock -- hot

to taste

salt (depending on the type of stock you may need more or less)

to taste

pepper

2 cups

chicken cooked and - diced 1 inch pieces

each red bell pepper – fine dice

each small carrot- fine dice

1/2 cup

tomatoes – diced (drained if in juice)

To taste

salt and pepper

8 ounces

chicken stock- (this helps make creamier to finish)

1/2 cup

parmesan cheese

1 teaspoon

tarragon

3 tablespoons

parsley- fine chopped

Cooking instructions

* Step 1

Heat a sauce pot. Add olive oil and sweat the onions and garlic. - No browning Add the rice and stir to coat with olive oil.

* Step 2

Cook rice over medium heat until toasted aroma develops. Add 1/4 of the liquid. Simmer

* Step 3

Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid. Simmer

* Step 4

. Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid.

* Step 5

Cook until most of the liquid is absorbed, stirring frequently. Add last 1/4 of liquid.

* Step 6

Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt, pepper. The rice should be al dente, the texture should be creamy.