Risotto With Chicken And Caramelized Onions

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This is the delicious risotto brian cooked at the last cooking club. a great time-saving trick: use rotiserie chicken purchase at the grocery store!!

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Steps

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In a large , heavy saucepan , heat 1 / 4 cup of the oil over medium-high heat.

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Add the onions and leeks and saute until the onions turn golden brown.

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Add the madeira to deglaze the pan , stirring to scrape up the browned bits from the bottom of the pan.

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Cook over medium-high heat to reduce the liquid by half.

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In another saucepan , bring the chicken stock to a gentle simmer and maintain over low heat.

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Add 1 cup of the simmering stock to the onion mixture and continue cooking over medium-high heat until the liquid has reduced and the mixture is quite thick.

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Set aside.

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While the onions simmer , in another large heavy saucepan , heat the remaining 1 / 4 cup olive oil over medium heat.

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Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center.

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Add the simmering stock a ladleful at a time , stirring frequently after each addition.

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Wait until the stock is almost completely absorbed before adding the next ladelful.

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Save 1 / 4 cup.

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Ingredients

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extra virgin olive oil, sweet white onions, leek, madeira wine, chicken stock, arborio rice, cooked chicken, unsalted butter, salt & freshly ground black pepper