Risotto with Chicken, Grilled Corn and Cilantro

Name: Risotto with Chicken, Grilled Corn and Cilantro
Yield: 6 servings
Cuisine: American
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

@chefcraig @chefcraigswoodcrafts

Falls Church

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.

@chefcraig @chefcraigswoodcrafts

Falls Church

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.

Saved

Ingredients

30 prep 25 cook

6 servings

1 tablespoonolive oil
1/2each onion -- small dice
1each jalapeno, diced no seeds
2 cupArborio rice
8 cups+/- chicken stock - hot
1 tablespoonoil
12 ouncescooked chicken - diced
2 clovesgarlic -- chopped
2 earsgrilled sweet corn- off the cob
6 ounceschicken stock
2 tablespoonscilantro-chopped
1/2 cupParmesan cheese

Saved

Steps

30 prep 25 cook

1

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.
2

Add 1/4 of the liquid. Cook rice over medium heat constantly slowly stirring.
3

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

As the stock is absorbed add the final 1/4 of the liquid constantly slowly stiring.
5

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)
6

Sauté the diced chicken, corn, and garlic with olive olive oil,salt and pepper to taste for two minute add to the cooked rice.
7

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