Recipe of Favorite Risotto with Chicken, Grilled Corn and Cilantro

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, risotto with chicken, grilled corn and cilantro. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Risotto with Chicken, Grilled Corn and Cilantro is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Risotto with Chicken, Grilled Corn and Cilantro is something which I’ve loved my whole life.

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. For the risotto: Preheat a grill or grill pan to medium heat. To grill the corn, rub the ears with the olive oil.

To get started with this recipe, we must first prepare a few ingredients. You can cook risotto with chicken, grilled corn and cilantro using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Risotto with Chicken, Grilled Corn and Cilantro:

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

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial. Cornmeal-Crusted Chicken with Horseradish Sauce and Pears. Remove the kernels from the cobs and reserve the cobs.

Instructions to make Risotto with Chicken, Grilled Corn and Cilantro:

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.

Cornmeal-Crusted Chicken with Horseradish Sauce and Pears. Remove the kernels from the cobs and reserve the cobs. Chicken, beans, corn, and rice are cooked together in a tomato-based sauce flavored with cilantro. I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.

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