Risotto with Chicken, Grilled Corn and Cilantro

Name: Risotto with Chicken, Grilled Corn and Cilantro
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1/2 each onion -- small dice; 1 each jalapeno, diced no seeds; 2 cup Arborio rice; 8 cups +/- chicken stock - hot; 1 tablespoon oil; 12 ounces cooked chicken - diced; 2 cloves garlic -- chopped; 2 ears grilled sweet corn- off the cob; 6 ounces chicken stock; 2 tablespoons cilantro-chopped; 1/2 cup Parmesan cheese

Posted on February 3, 2022

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As for the number of servings that can be served to make Risotto with Chicken, Grilled Corn and Cilantro is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto with Chicken, Grilled Corn and Cilantro estimated approx. 30 prep 25 cook.

Well, this time, let's try it, and vary the Risotto with Chicken, Grilled Corn and Cilantro yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Risotto with Chicken, Grilled Corn and Cilantro using 12 ingredient type and 7 manufacturing steps. Here's how to make the dish.

My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring. It takes 20-25 minutes....ish for the rice to cook.

Ingredients and spices that need to be prepared to make Risotto with Chicken, Grilled Corn and Cilantro:

1 tablespoon olive oil
1/2 each onion -- small dice
1 each jalapeno, diced no seeds
2 cup Arborio rice
8 cups +/- chicken stock - hot
1 tablespoon oil
12 ounces cooked chicken - diced
2 cloves garlic -- chopped
2 ears grilled sweet corn- off the cob
6 ounces chicken stock
2 tablespoons cilantro-chopped
1/2 cup Parmesan cheese

Steps to make a Risotto with Chicken, Grilled Corn and Cilantro

Heat a sauce pot. Add olive oil and sweat the onions and jalapeno at a moderate heat for 3 minutes Add the rice and stir to coat with the olive oil for 1 additional minute.

Add 1/4 of the liquid. Cook rice over medium heat constantly slowly stirring.

As the stock is absorbed add 1/4 of the liquid constantly slowly stirring.

As the stock is absorbed add the final 1/4 of the liquid constantly slowly stiring.

Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt and pepper. The rice should be al dente, the texture should be creamy. (If not done you may need to add a little more stock and cook slightly longer)

Sauté the diced chicken, corn, and garlic with olive olive oil,salt and pepper to taste for two minute add to the cooked rice.

Stir in the final 6 ounces of hot stock, cilantro and Parmesan cheese.

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