By marioland

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How to Cook Tasty Risotto with Chicken, Grilled Corn and Cilantro

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Risotto with Chicken, Grilled Corn and Cilantro. Great recipe for Risotto with Chicken, Grilled Corn and Cilantro. My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.

Risotto with Chicken, Grilled Corn and Cilantro Serve hot with additional Parmesan cheese at the table. You must be logged in to post a review. While the risotto cooks, add grilled corn kernels, tomatoes, basil, and lemon juice to a medium bowl and stir to combine. You can cook 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. Prepare 1 of each jalapeno, diced no seeds.
  4. Prepare 2 cup of Arborio rice.
  5. Prepare 8 cups of +/- chicken stock – hot.
  6. It’s 1 tablespoon of oil.
  7. Prepare 12 ounces of cooked chicken – diced.
  8. You need 2 cloves of garlic — chopped.
  9. Prepare 2 ears of grilled sweet corn- off the cob.
  10. You need 6 ounces of chicken stock.
  11. Prepare 2 tablespoons of cilantro-chopped.
  12. Prepare 1/2 cup of Parmesan cheese.

Add salt and pepper to taste. Set aside until you're ready to assemble the risotto. See great recipes for Garlic Parmesan Cilantro Risotto too! Sprinkle the corn lightly with salt and pepper.

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..

Place the corn on one half of the grill. Remove chicken from marinade and season lightly with salt. Remove the kernels from the cobs and reserve the cobs. Break the reserved corn cobs in half and place them in a large pot with. Blend until chicken is well-coated; push out the air and seal.