Riso alla Cacciatora, ricetta n. 43 dell’Artusi

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and minced garlic; sauté until softened, about 3-4 minutes.

Stir in diced chicken breast and chorizo; cook until chicken is browned, about 5-7 minutes.

Add arborio rice; toast for 1-2 minutes, stirring frequently.

Pour in white wine; cook until absorbed, about 2-3 minutes.

Begin adding chicken broth, one ladle at a time, stirring continuously until absorbed before adding more.

Continue this process until rice is creamy and al dente, about 18-20 minutes.

Stir in peas during the last 5 minutes of cooking.

Remove from heat; stir in butter and grated parmesan cheese until melted.

Season with salt and black pepper to taste.

Garnish with chopped fresh parsley before serving.

Spice Level:

Allergens