RISOTTO

RISOTTO

When I first made this recipe about 20 years ago, I couldn't find arborio rice so I just used long grain.  I think it's just perfect. Even though I can now find the Italian short grain rice, I still prefer this recipe.

4 boneless, skinless chicken breasts

3 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. pepper

1 onion, finely chopped

3 cloves garlic, minced

2 cups uncooked regular long grain rice

4 to 6 cups chicken brot

1 tsp. dried basil leaves, if desired

1 cup grated Parmesan cheese

2 Tbsp butter

Cut chicken into bite sized pieces and sprinkle with salt and pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes. Add rice, and stir to coat.

Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently. Continue to add chicken broth to keep rice covered, stirring frequently.

Add broth, stir, and cook for a total of about 25 minutes until rice is tender. Add basil, cheese, and butter just before serving and stir to melt.

Cover pot and let stand 5 minutes off the heat.

You can use as little as 4 cups or as much as 6 cups broth in this recipe. I don't like a runny risotto so I use the smaller amount. If you like your risotto soupier, you'll need more broth.