Life in the End of the Rainbow Valley
Country Living with wood, goats, chickens, gardening, climate impact, nature,barns...
Wednesday, March 4, 2020
TBT:TWO THUMBS UP... CARAMELIZED ONION CHICKEN RISOTTO
Caramelized Onion Chicken Risotto
4 T olive oil , divided
1 onion, chopped
¼ c balsamic vinegar
1 ½ c uncooked Arborio rice
¼ c dry white wine
7 c hot chicken broth
2 T butter/margarine
2 c chopped cooked chicken breast
salt and pepper to taste
2 T chopped fresh thyme
Heat 2 T oil in medium saucepan over medium heat.
Stir in onions,
sauté 15 to 20 min/until onions dark golden brown.
Remove from heat, stir in balsamic vinegar. Set aside.
Heat remaining oil in separate large skillet over medium heat.
Stir in rice. Mix well.
Heat ~ 2 min, pour in wine.
Reduce heat to medium low and start pouring in broth ~ 1 c at a time.
Add more broth as each cup is absorbed. Continue until all the broth's absorbed and rice is al dente, about 20 minutes.
Stir in reserved onion mixture. Allow to heat through.
Remove from heat and stir in butter and chicken.
Season with salt and pepper to taste, and garnish each serving with fresh thyme.
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