Risotto with Chicken and Gran Riserva Balsamico

Recipe Summary

Recipe Servings: 4 portions Recipe Preparation Time: 0 minutes Recipe Cook Time: 44 minutes

Ingredients

2 tablespoons Lucini® Premium Select Extra Virgin Olive Oil® 2 cups onion, chopped (any combo: red, shallots, scallions) 3 pounds chicken, cut into eight pieces 8 ounces mushrooms, sliced (optional) 2 teaspoons Lucini® 10 Year Gran Riserva Balsamico 1 25 ounce jar of Lucini Tuscan Harvest Plum Tomatoes, with juice, halved 2-3 cups seasoned chicken broth 1 pound arborio rice

Instructions

Heat large non-reactive (stainless steel or enamel) casserole dish with cover OR wide skillet (at least 18-1/2 inches in diameter) with cover, over high heat. Add Lucini® Premium Select Extra Virgin Olive Oil® to pan and swirl. Add onion and cook, stirring 5 minutes. Move onion to the side and add chicken, skin side down in center; brown 10 minutes, turning after 5. Add mushrooms if desired, and stirring, cook 3 minutes. Add Lucini® Gran Riserva Balsamico Vinegar to deglaze pan, scraping up the brown bits. Reduce heat to medium high; add tomatoes with juice, broth and rice. Cover and bring to a boil. Reduce heat to medium and cook, covered for 15 minutes. Stir and add another 1/4 cup of broth or water if necessary. Cover and cook 7 minutes. Stir and serve hot. Rice will be a bit chewy, as in classic risotto. Note: If softer rice is desired, add additional 1/2 cup of water or broth and cook an additional 5 to 7 minutes. Stir and serve hot. Finish with additional balsamico vinegar. A dinner that is sure to impress