Fontina Risotto with Chicken

Ingredients

• Butter

  Unsalted

  5 tbsp or 71g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Thyme

  Fresh

  3 tsp or 2g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  4 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast, bone and skin removed or 236g

• Parsley

  Raw

  ¼ cup or 15g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Parmesan cheese

  Grated

  1 cup or 100g

• Fontina cheese

  1 cup, shredded or 108g

• White rice

  Short-grain, raw

  2 ½ cup or 500g

Directions

1. Chop onion, precook and dice chicken breast (makes about 1 1/4 cup chicken).
2. Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
3. Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
4. Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

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