Sturgeon Bay Visitor Center Recipes
Inn at Cedar Crossing: Chicken Risotto
- 1/4 cup extra virgin olive oil
- 1 medium, diced yellow onion
- 1 Tbsp chopped garlic
- 2 cups Arborio rice
- 1 cup Chardonnay
- 7 cups chicken stock (hot)
- 10 oz grilled, diced chicken
- 2 Roma tomatoes, diced
- 3 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 cups chopped fresh spinach
- 1 Tbsp fresh squeezed lemon juice
In a heavy bottom 6-Quart sauce pan, heat oil and diced onion.
Once onion has become translucent, add rice, garlic, and salt and pepper. Heat through.
(It is very important that the rice is warm and slightly toasted, for a nutty flavor and for the starches to be ready to absorb liquid).
Next, add the wine and one cup of stock. Stir!
Continue to add the HOT stock one cup at a time, until it is absorbed.
(This is a very important part in the process of cooking risotto – the constant motion of the rice will help it cook evenly and release the starches that give risottos its creamy texture and richness).
Before adding the last cup of stock, add remaining ingredients.
Add last cup of stock, and continue to stir until desired consistency.
Divide into four large bowls, and garnish with fresh grated parmesan cheese.
This tasty recipe was brought to you by the Inn at Cedar Crossing.