Fontina Risotto with Chicken

Ingredients

• Butter

  Unsalted

  5 tbsp or 71g

• Onions

  Raw

  1 medium or 110g

• Thyme

  Fresh

  3 tsp or 2g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  4 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Parsley

  Raw

  ¼ cup or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Fontina cheese

  1 cup, shredded or 108g

• White rice

  Short-grain, raw

  2 ½ cup or 500g

Directions

1. Chop the onion and precook the chicken breast, then dice it (should yield about 1 1/4 cups of chicken).
2. In a saucepan, bring the broth and 4 cups of water to a simmer; keep warm.
3. Melt 4 tablespoons of butter in a pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the rice and thyme, stirring until the rice is glossy, about 1 minute. Pour in the wine and cook until the liquid is absorbed. Add 1 teaspoon of kosher salt.
4. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
5. Remove the thyme. Stir in the Parmesan cheese, the remaining 1 tablespoon of butter, 1/2 teaspoon of kosher salt, and pepper to taste. Gently stir in the fontina cheese and chicken.
6. Reserve about 2 cups of risotto for Risotto Cakes. Divide the rest among bowls and top with parsley and more fontina cheese.

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