Ingredients:
2 lbs boneless chicken breasts, cut into small strips
1 eggs
1/2 cup breadcrumbs
1/4 cup grated romano cheese or 1/4 cup parmesan cheese
1 onions, chopped
9 tablespoons olive oil ( divided)
1 tablespoon minced garlic
2 cups arborio rice
1/2 cup white wine
4 -6 cups chicken broth ( heated with juice of 2 lemons)
4 tablespoons butter
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1/4 cup parsley, chopped
Directions:
Beat egg in a large bowl. Add chicken pieces and toss to coat.
Combine bread crumbs with 1/4 cup grated cheese in a large bowl.
Add chicken and toss well.
Heat 3 tablespoons oil in a large, non-stick skillet over medium high heat.
Add half of chicken and stir fry about 5 minutes or until browned and cooked through.
Drain on paper towels.
Repeat with remaining chicken and 3 more tablespoons oil.
In same skillet, heat remaining 3 tablespoons olive oil over medium high heat.
Add onion and garlic and cook until onion is softened, but not browned.
Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.
Add wine, stirring CONSTANTLY, and let wine totally evaporate.
When wine is evaporated, begin adding broth (make sure you keep the broth simmering in another pot!).
1/2 cup (or one ladle) at a time, letting each addition evaporate before adding the next.
After fourth addition of broth is added, begin tasting rice after each addition has evaporated.
Rice should be al dente when done.
After 4th addition, add chicken.
When risotto is to the desired consistency, remove from heat and stir in butter, grated cheese and parsley.
Serve immediately.
Servings: Serve
Time preparation: 60 min.
Time total: 60 min.