Risotto with Chicken and Gran Riserva Balsamico
Recipe Servings: 4 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 44 minutes
2 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
2 cups onion, chopped (any combo: red, shallots, scallions)
3 pounds chicken, cut into eight pieces
8 ounces mushrooms, sliced (optional)
2 teaspoons Lucini® 10 Year Gran Riserva Balsamico
1 25 ounce jar of Lucini Tuscan Harvest Plum Tomatoes, with juice, halved
2-3 cups seasoned chicken broth
1 pound arborio rice
Heat large non-reactive (stainless steel or enamel) casserole dish with cover OR wide skillet (at least 18-1/2 inches in diameter) with cover, over high heat.
Add Lucini® Premium Select Extra Virgin Olive Oil® to pan and swirl. Add onion and cook, stirring 5 minutes. Move onion to the side and add chicken, skin side down in center; brown 10 minutes, turning after 5. Add mushrooms if desired, and stirring, cook 3 minutes.
Add Lucini® Gran Riserva Balsamico Vinegar to deglaze pan, scraping up the brown bits. Reduce heat to medium high; add tomatoes with juice, broth and rice. Cover and bring to a boil. Reduce heat to medium and cook, covered for 15 minutes.
Stir and add another 1/4 cup of broth or water if necessary. Cover and cook 7 minutes. Stir and serve hot. Rice will be a bit chewy, as in classic risotto.
Note: If softer rice is desired, add additional 1/2 cup of water or broth and cook an additional 5 to 7 minutes. Stir and serve hot. Finish with additional balsamico vinegar.
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