Wednesday, March 4, 2020

TBT:TWO THUMBS UP... CARAMELIZED ONION CHICKEN RISOTTO








  •  

  • 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.
  • *Allrecipes.com

No comments:

Post a Comment