Chicken and Oregano Risotto
Fresh oregano leaves are essential for this dish. They are not as difficult to get as they used to bemost supermarkets keep fresh herbs in the produce section.
Serves: 10Hands-on: 40 minutesTotal: 40 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 2½ lbs. skinless, boneless chicken, cut into cubes
- 2 large yellow onions, peeled and minced
- 6 cloves garlic, peeled and minced
- 1½ cups arborio rice
- 1 cup dry white wine (not cooking wine)
- 4½ cups chicken stock
- ½ cup fresh-grated Asiago cheese
- ½ bunch fresh oregano, chopped
- ½ tsp. ground black pepper
- Cut the chicken into cubes. Peel and finely dice the onions. Peel and mince the garlic. Clean and chop the oregano leaves.
- Heat the oil to medium-high temperature in a large saucepan. Add the chicken, and cook for 5 to 8 minutes, until lightly browned. Add the onions, and sauté for 2 minutes. Add the garlic, and sauté for 1 minute. Add the rice and cook for 1 minute longer, stirring to thoroughly combine the ingredients.
- Pour in the wine, and stir until completely absorbed. Add the stock ½ cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue until all the stock is absorbed and the rice is tender.
- Remove from heat, and add the cheese, oregano, and pepper. Serve hot.