If you remember my last chicken roasting experience, it wasn't my favorite thing to cook. However, now that I've done it a second time, I completely disagree! This time the chicken was so much easier to make since I wasn't as scared of it - plus it tastes absolutely amazing! I roasted it on a Sunday night and loved having all the leftover chicken to use that week (you'll see what for soon!)
Now on to the risotto! It was my first time making a risotto. It was really easy to do, it just takes a lot of active cook time, i.e. you standing over the pot stirring and stirring. But the results were absolutely delicious. So creamy and just really amazing. I found the recipe from Real Simple Recipes. Thanks again Linds for the amazing meal and the inspiration!!!
3 to 4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 small onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Sauvignon Blanc
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving
In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon (or whisk), until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.