How To Cook Risotto Rice With Chicken Stock
In a medium saucepan heat the stock to a simmer.
How to cook risotto rice with chicken stock. Using hot stock adding hot liquid whether it be vegetable stock or chicken stock to the toasted rice helps to slowly release the starches from the rice and cook it evenly. In a large heavy bottomed saucepan heat the oil and 1 tablespoon of the butter over medium heat. You ll know it s ready when the rice turns translucent at the edges.
Add only cup to one cup of liquid at a time which will prevent the starches from being released all at once. Stir in 1 cup stock. In a separate pan saute the onion and garlic in olive oil over a medium heat.
Add 1 cup chicken broth to the saucepan and cook until liquid is reduced stirring constantly. Stir in the remaining stock and the soup and heat to a boil. Cook well and from medium high reduce the heat to low.
Stir in rice and close the lid. Finely grate the parmesan. Lower the heat so the stock stays hot while you cook the risotto.
If there s still broth visible in the pan after 17 minutes put the lid back on and cook the rice for another 2 to 3 minutes. Peel and finely chop the onion and garlic trim and finely chop the celery. Then add the chicken pieces to the saucepan and cook and stir until the chicken begins to brown slightly about 3 minutes.
Return the chicken to the skillet and cook for 5 minutes or until the chicken is hot stirring often. Sprinkle with the cheese and parsley. Add the rice and stir to coat.