Steps to Make Risotto with Chicken, Grilled Corn and Cilantro

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, risotto with chicken, grilled corn and cilantro. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Risotto with Chicken, Grilled Corn and Cilantro is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Risotto with Chicken, Grilled Corn and Cilantro is something that I’ve loved my entire life.

Recipe of Risotto with Chicken, Grilled Corn and Cilantro

To get started with this particular recipe, we have to prepare a few ingredients. You can cook risotto with chicken, grilled corn and cilantro using 12 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

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

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

Instructions

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 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.

As simple as that Recipe of Risotto with Chicken, Grilled Corn and Cilantro

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