If you’ve read my blog before, you probably know that I’m totally obsessed with risotto. Seriously, I know if I were ever on Chopped I’d be chopped for trying and failing to get a risotto cooked and plated in 30 minutes. I’d also love to challenge myself to try and make different dishes into risottos – maybe an idea for a future post? As I’ve written before, risotto is a dish that I feel like I can really be creative with and relax while I cook. My favorite thing is improvising in the kitchen, and risotto is a dish that really allows me to do that. Because I love improvising so much, I tend to steer clear of measuring ingredients, sticking to rigid cooking times, or doing anything required to write a recipe. That being said, I really want to start sharing more recipes with all of you, so I went ahead and did all of the measurements for my favorite risotto recipe that I’ve perfected over the past few months.
The trick to risotto is stirring constantly; this allows the rice to release its starch and gives it that classic creamy texture. If you don’t keep stirring risotto, the rice won’t get creamy in the way you want it to. This recipe was inspired by a HelloFresh recipe I was sent awhile back, and in fact, I blogged about it the first time I made it. It’s my favorite dinner to make at the end of a long work day. This risotto is indulgent, rich, and delicious and I’d love for you all to give it a try!
This risotto is rich, hearty, and indulgent.
- 2 Tbsp extra virgin olive oil divided
- 2 oz. sliced prosciutto
- 1 chicken breast butterflied
- 1 shallot diced
- 2 cloves garlic minced
- 1 1/2 cup white or cremini mushrooms sliced
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 1/2 cups arborio rice
- 2 cups dry red wine
- 2 cups chicken stock
- 1 Tbsp butter
- 1/2 cup parmesan cheese grated
- 1 1/2 cup arugula
- 1/4 cup fresh flat leaf parsley
- Salt and pepper to taste
- Truffle oil for drizzling optional
In a large Dutch oven, heat 1 Tbsp olive oil over medium heat. Once heated, cook prosciutto until brown, roughly 2 minutes per side. Place prosciutto on paper towel lined plate to drain.
Salt chicken breast. Add to the remaining oil and sear until cooked through and browned, 3-4 minutes per side. Remove from Dutch oven and set aside.
To the same Dutch oven, add shallot and garlic and cook until shallots are soft and garlic is fragrant, roughly 2 minutes. Then add mushrooms, dried parsley, and dried thyme. Cook until mushrooms are soft, roughly 2 additional minutes. If mushrooms begin to stick, add 1 additional Tbsp of olive oil.
Next, add rice and stir until rice is translucent, 30 seconds to a minute. Add 1/2 cup of wine and deglaze the pot, scraping browned bits of chicken and prosciutto from the bottom. Once wine is absorbed, continue to add additional wine 1/2 cup at a time, stirring constantly. Once you've added 2 cups of wine, continue the process with stock, adding 1/2 cup at a time, continuing to stir until rice is al dente. Finish cooking with water if needed after all stock has been used.
Cut chicken into bite sized pieces and crumble prosciutto.
Stir in butter, parmesan, chicken, prosciutto, arugula, and fresh parsley. Season with salt and pepper to taste.
Garnish with any remaining cheese and parsley. Drizzle with truffle oil or extra virgin olive oil.