Risotto with Roasted Chicken, Arugula and Parmesan
- 4 cups chicken stock
- 1/4 cup olive oil
- 1 lg onion, diced
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 1 1/2 cups diced roasted chicken
- 1 1/2 cups chopped baby arugula
- 1 1/2 cups freshly grated Parmesan cheese
- Salt and pepper
Place the stock in a saucepan and keep at a gentle simmer while you're cooking. Heat olive oil in a large, heavy saucepan over medium heat. Add the diced onion and saute, stirring frequently until translucent, about 5 minutes. Add rice to the onions and stir to coat with oil; cook until you see a white spot in the middle of the grains, about 2 minutes. Add the wine and stir until almost evaporated.
Add 3/4 cup of chicken stock and cook, stirring frequently, until liquid is mostly absorbed. (Scrape the spoon along the bottom of the pan; if it leaves a trail, the rice is ready for more stock.) Season with a pinch of salt and fresh ground pepper. Continue adding broth about 1/2 cup at a time and cook, stirring frequently. The process of cooking, stirring, and adding broth will take 20 to 25 minutes. You want the dish to be creamy, with grains of rice that are firm but tender. If the rice has a bit of crunch when you sample it, keep stirring and adding broth. Before the final addition of stock, add the diced chicken; cook for 5 minutes, then add remaining stock, arugula and Parmesan. Season well to taste with salt and pepper.