In this recipe, onions caramelized with balsalmic vinegar are combined with creamy risotto and moist roasted chicken to create an unforgettable dish.
: Serves 4
The chicken is optional and can easily be eliminated, particularly if you wanted to use this dish as a first course before an entrée of meat or fish. In that case, I would offer a little grated cheese such as parmesan or pecorino to top the risotto when serving. You may choose to roast your own chicken, or purchase a rotisserie chicken from your local market.
1/4-Cup Olive Oil
1 Medium Onion, Coarsely Chopped
1/4 Cup Aceto Balsamico di Modena (Balsamic Vinegar)
1/4 Cup Dry White Wine
1 1/2 Cups Arborio Rice
7-8 Cups Chicken Broth
2 Cups Roasted Chicken Cut Into Bite Sized Pieces (Optional)
2 Tablespoons Butter
Salt & Pepper
2 Tablespoons Fresh Chopped Thyme or Parsley
Heat all of the oil except 2 tbs. in a medium sized saucepan, and begin browning the onions over medium heat, stirring frequently. Cook until they are a dark, golden brown. Remove from the heat and stir in the balsamic vinegar. Set aside. In a separate pan, add the 2 tbs. oil, then the rice, and mix well. Cook for only a minute or two, and then add the white wine. Stirring continuously over medium low heat, begin to add a little of the broth, adding more as each addition is absorbed.
Cook in this manner for about 20 minutes or until the rice is al dente. Add the onions and cook until heated through. Remove from the heat and stir in the butter and the roasted chicken. Season with salt and pepper as needed, and serve, sprinkling each dish with a little fresh thyme or parsley.
