Chicken Risotto

For the Chicken

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Risotto

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups chicken broth, warmed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Cook the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
3. Remove chicken from the skillet and set aside.

Sauté Aromatics

1. Add the remaining 2 tablespoons of olive oil to the same skillet over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.

Toast the Rice

1. Add the Arborio rice to the skillet and stir for 1-2 minutes until the edges of the grains appear slightly translucent.

Deglaze (Optional)

1. Pour in the white wine, if using, and stir constantly until it has evaporated.

Cook the Risotto

1. Add about 1 cup of the warm chicken broth to the rice, stirring constantly until it is absorbed.
2. Continue adding the broth, about 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, or until the rice is creamy and al dente (cooked through but still firm to the bite).

Finish the Risotto

1. Stir in the cooked chicken, grated Parmesan cheese, and butter.
2. Season with salt and black pepper to taste.
3. Stir until the butter is melted and the cheese is incorporated, creating a creamy consistency.

Serve

1. Serve the Chicken Risotto immediately, garnished with fresh chopped parsley.