Description
Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
Ingredients
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- ¼ cup balsamic vinegar
- 1 ½ cups uncooked Arborio rice
- ¼ cup dry white wine
- 7 cups hot chicken broth
- 2 tablespoons butter
- 2 cups chopped cooked chicken breast
- salt and pepper to taste
- 2 tablespoons chopped fresh thyme
Instructions
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes
- or until the onions are a dark golden brown. Remove from heat
- stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes
- then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente
- about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste
- and garnish each serving with fresh thyme.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4