Recipe: Appetizing Risotto with Chicken, Grilled Corn and Cilantro

Risotto with Chicken, Grilled Corn and Cilantro. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts. To add some color and flavor, finish the risotto with a handful of chopped fresh herbs. You can also make this a complete meal by incorporating a cooked.

Pass the corn stock through a strainer into a saucepan and discard the cobs. Pour over chicken and turn pieces to coat evenly. Add corn, reduce heat and cook another few minutes. You can have Risotto with Chicken, Grilled Corn and Cilantro using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Risotto with Chicken, Grilled Corn and Cilantro

1. It's 1 tablespoon of olive oil.
2. You need 1/2 of each onion -- small dice.
3. It's 1 of each jalapeno, diced no seeds.
4. You need 2 cup of Arborio rice.
5. You need 8 cups of +/- chicken stock - hot.
6. Prepare 1 tablespoon of oil.
7. It's 12 ounces of cooked chicken - diced.
8. Prepare 2 cloves of garlic -- chopped.
9. You need 2 ears of grilled sweet corn- off the cob.
10. Prepare 6 ounces of chicken stock.
11. It's 2 tablespoons of cilantro-chopped.
12. Prepare 1/2 cup of Parmesan cheese.

Stir in whole milk, parmesan, mozzarella, cilantro, salt. Enjoy a new version of creamy risotto with corn and cheese. Arborio rice, a specialty of Italy, creates the creamiest risotto, but you can substitute any short-grain white rice in this recipe. Serve risotto with a Caesar salad and French bread for an easy weeknight meal.

Risotto with Chicken, Grilled Corn and Cilantro step by step

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 1/4 of the liquid constantly slowly stirring..
5. As the stock is absorbed add the final 1/4 of the liquid constantly slowly stiring..
6. 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).
7. Sauté the diced chicken, corn, and garlic with olive olive oil,salt and pepper to taste for two minute add to the cooked rice..
8. Stir in the final 6 ounces of hot stock, cilantro and Parmesan cheese..

Tahini-Roasted Chicken Thighs with Quick-Pickled Onions and Currants. Grilled Chicken and Corn Salad with Chipotle Cashew Mexican-Spiced Steaks with Cilantro Chimichurri and Chayote Squash Salad. Za'atar-Spiced Chicken and Farro Salad with Lemon-Garlic Labneh. For the risotto: Preheat a grill or grill pan to medium heat. To serve, place the Grilled Cilantro-Lime Chicken on a platter with the Mexican Street Corn.