Recipe: Perfect Risotto with Chicken, Grilled Corn and Cilantro

Risotto with Chicken, Grilled Corn and Cilantro. Great recipe for Risotto with Chicken, Grilled Corn and Cilantro. My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.

Risotto with Chicken, Grilled Corn and Cilantro And, a little cayenne pepper for some kick. How to Make Cilantro Lime Chicken. Marinate chicken in a zip-top bag. You can cook Risotto with Chicken, Grilled Corn and Cilantro using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Risotto with Chicken, Grilled Corn and Cilantro

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

Garnish more lime and cilantro and serve immediately. This chicken goes well with any kind of rice (cilantro lime rice is a favorite). Add in a flavorful side dish like Mexican corn salad or even some simply boiled corn on the cob. See great recipes for Garlic Parmesan Cilantro Risotto too!

Risotto with Chicken, Grilled Corn and Cilantro instructions

  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..

Add a ½ cup of stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Chicken thighs: I like to use boneless skinless here, though bone-in, skin on will work too if going the grilling route (increase grill time of course). Boneless skinless chicken breasts work great here too if that's what you prefer. Limes: Don't forget to zest before slicing and juicing. I've done this myself a few times and it's always much easier.