Recipe for Easy Chicken Risotto with Caramelized OnionsINGREDIENTS:
For the caramelized onions:
2 1/2 tsp. of olive oil
1 yellow onion, very thinly sliced
1/4 tsp. of granulated sugar
For the risotto:
One fully cooked rotisserie chicken (make it easy - purchase at your grocery store)
6 cups of chicken broth
4 Tbsp. of unsalted butter, divided
2 cloves of garlic, minced
2 cups of Arborio rice
1 cup of dry white wine (I used cooking wine)
3/4 cup of grated Parmesan cheese
2 tsp. of freshly squeezed lemon juice
2 Tbsp. of chopped parsley
Freshly ground black pepper
Make the caramelized onions first. Put the olive oil into a large skillet and set over medium heat. Add in the onions and sugar to the skillet and toss to coat. Cook the onions, stirring frequently, until they are golden brown in color. It takes about 12 -15 minutes for the onions to caramelize. Transfer the onions to a bowl or plate and set aside.
Put the chicken broth into a fairly large saucepan and set over medium high heat. Allow it to come to a simmer while you start the risotto. Put the 2 Tbsp. of butter into a Dutch oven and set over medium heat. When the butter melts, add in the garlic and cook for about 30 seconds. Then add the Arborio rice to the pot and stir to coat with the butter. Cook and stir until the grains are translucent around the edges, about 2 - 3 minutes.
Add in the wine to the pot and stir. Cook, stirring the entire time, until the wine is fully absorbed - about 2 minutes. Stir 5 cups of the simmering broth into the rice (save the remaining broth for later and keep it over medium low heat so it stays hot or turn off heat and then bring it to a simmer just before the risotto is finished cooking). Reduce the heat on the rice to medium-low, cover the pot, and simmer for 15 - 20 minutes. Stir two times during the cooking. The risotto is done when almost all the liquid has been absorbed.
Add 1/2 cup of the hot broth to the risotto and gently stir until the risotto becomes creamy, about 3 minutes. Add in the Parmesan cheese and stir. Remove the Dutch oven from heat, cover, and let sit for 5 minutes.
While the risotto is resting, shred the chicken into small pieces. If you had the chicken in the fridge, zap the shredded chicken on low in the microwave until it is warm. Then stir the chicken and the caramelized onions into the risotto. Set the pot back over low heat. Add in the rest of the butter, the lemon juice, and the parsley and stir well. Grind some freshly ground black pepper over the risotto, if desired. Serve immediately.
Recipe Adapted from: Annie's Eats
*Recipe makes about 8 servings - the risotto is also great leftover (just zap for about a minute in the microwave). Store in an airtight container in the fridge.