This recipe is the ultimate in comfort food — great for a Sunday Supper, après–ski, or for a quick weekday meal. It is also a favorite as a leftover meal for lunch!
- 6 cups chicken stock, preferably homemade
- 2 Tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 1 1/2 cups Arborio rice
- 3/4 cups crisp dry white wine such as Sauvignon Blanc or Pinot Grigio
- 2 cups bite-size pieces roasted chicken
- 1 cup cooked fresh or frozen peas
- 2 /3 cups grated Parmesan cheese, plus extra for sprinkling
- 1 sea salt to taste
- 1 freshly ground black pepper , to taste
- 1 small bunch chopped fresh flat-leaf, Italian, parsley for garnish
In a saucepan over high heat, bring the stock to a boil. Reduce the heat to very low to keep the stock hot.
In a Dutch oven or large, heavy saucepan over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the rice and cook, stirring often, until the rice turns opaque, 2-3 minutes. Do not allow the rice to brown.
Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in enough stock (about a ladle) to cover the rice barely. Continue to cook, stirring almost constantly, until nearly all the liquid is absorbed. Repeat, each time adding more stock to cover the rice barely and stirring until almost absorbed, until the rice grains are tender but still slightly firm at the center, 20-25 minutes. (If all the stock is used before the rice is tender, add hot water.) During the last 3 minutes, stir in the chicken and peas to heat through. When the rice is just cooked, make a final addition of about 2/3 cups (5 fl oz./160 ml) stock (or hot water) to give the risotto a creamy consistency.
Remove from the heat and stir in the cheese. Season to taste with salt and pepper. Spoon into shallow soup bowls, sprinkle with cheese and parsley, and serve immediately.