Chicken Scampi Risotto Recipe #140848
Delicious!!! This came from an online friend and it's just to die for!!
by Charmie777
1 hour | 1 hour prep
SERVES 4 -6
- 2 lbs boneless chicken breasts, cut into small strips
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup grated romano cheese or parmesan cheese
- 1 onion, chopped
- 9 tablespoons olive oil (divided)
- 1 tablespoon minced garlic
- 2 cups arborio rice
- 1/2 cup white wine
- 4-6 cups chicken broth (heated with juice of 2 lemons)
- 4 tablespoons butter
- 1/2 cup grated romano cheese or parmesan cheese
- 1/4 cup parsley, chopped
- Beat egg in a large bowl. Add chicken pieces and toss to coat.
- Combine bread crumbs with 1/4 cup grated cheese in a large bowl.
- Add chicken and toss well.
- Heat 3 tablespoons oil in a large, non-stick skillet over medium high heat.
- Add half of chicken and stir fry about 5 minutes or until browned and cooked through.
- Drain on paper towels.
- Repeat with remaining chicken and 3 more tablespoons oil.
- In same skillet, heat remaining 3 tablespoons olive oil over medium high heat.
- Add onion and garlic and cook until onion is softened, but not browned.
- Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.
- Add wine, stirring CONSTANTLY, and let wine totally evaporate.
- When wine is evaporated, begin adding broth (make sure you keep the broth simmering in another pot!).
- 1/2 cup (or one ladle) at a time, letting each addition evaporate before adding the next.
- After fourth addition of broth is added, begin tasting rice after each addition has evaporated.
- Rice should be al dente when done.
- After 4th addition, add chicken.
- When risotto is to the desired consistency, remove from heat and stir in butter, grated cheese and parsley.
- Serve immediately.
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5 stars