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Risotto with chicken, served with parmesan and fresh parsley
Classic creamy chicken risotto with parsley

Creamy chicken risotto

Author: Flavelo
Recipes Main Courses Quick Meals
Chicken risotto is one of Italian cuisine's most comforting dishes. Here rice isn't just a side, but the star, absorbing every flavour of chicken stock and wine. Secret to successful risotto is correct rice variety (high amylopectin content) and technique: slow addition of liquid and 'mantecatura' (creaming with butter and cheese) at very end.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide frying pan (high sided)
  • Saucepan (for stock)
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

Put stock to boil in small saucepan. Cut chicken breast into 2x2 cm cubes, salt and pepper.

Tip: Stock must be hot, otherwise it 'shocks' rice and stops cooking.
2 ✓

In large pan, heat little oil and 1 tbsp butter. Fry chicken cubes golden brown (approx. 5-6 mins), then remove to plate.

Tip: Don't need to cook centre fully (would dry out), as it goes back into hot rice at end.
3 ✓

In remaining fat, sweat finely chopped onion and garlic until translucent.

Tip: Browned bits on pan bottom (chicken flavour) will be dissolved by onion moisture (deglazing).
4 ✓

Add rice, toast 1-2 mins until edges glassy.

Tip: This step seals rice grains to keep shape.
5 ✓

Pour in wine, stir until evaporated. Then add hot stock ladle by ladle, stirring continuously.

Tip: Risotto needs care: stirring releases starch, making it creamy.
6 ✓

After approx. 15 mins, when rice almost soft, stir chicken back in with its juices. Cook until done (another 3-5 mins).

Tip: Chicken cooks perfectly ready together with rice.
7 ✓

Remove from heat. Stir in remaining cold butter and Parmesan. Let stand 2 mins under lid.

Tip: Flavours meld during resting.
8 ✓

Serve sprinkled with fresh parsley.

Recipe FAQ

Can I use jasmine rice?
No. Jasmine rice doesn't contain enough surface starch for creamy texture and falls apart from stirring. Use Arborio, Carnaroli or Vialone Nano rice.
What if stock runs out but rice hard?
Continue cooking with hot water. The key is temperature and liquid replacement.

Ingredients

  • 400 g Chicken breast fillets
  • 250 g Rice (Arborio)
  • 2 tbsp Butter (cold)
  • 1 tbsp Olive oil
  • 1 pc Onion (medium)
  • 2 cloves Garlic
  • 1 litre Chicken stock (hot)
  • 100 ml Dry white wine
  • 50 g Parmesan cheese (grated)
  • 1 bunch Fresh parsley
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper