Fontina Risotto With Chicken

Note: this recipe has a partnered left overs recipe. If interested, set aside 2 cups of risotto and start next recipe.

Ingredients:

• 4 cups low-sodium chicken broth
• 5 tbsp unsalted butter
• 1 medium onion, chopped
• 2.5 cups arborio rice
• 3 sprigs thyme
• Kosher salt
• 1 cup finely grated parmesan cheese
• Freshly ground pepper
• 1 cup coarsely grated fontina cheese, plus more for topping
•  8 ounces deli smoked chicken breast, diced 
• 1/4 cup roughly chopped fresh parsley
• 1 cup dry white wine

What to do:

1. Take 4 tbsp butter in pot over medium-high heat, add onion, cook until translucent (4 minutes). Add rice and thyme, stir and cook until rice is glossy (1-2 minutes). Add the wine and cook, stirring until liquid is absorbed. Add 1 tsp salt. 
2. Ladle in 1/2 cup broth and 1/2 cup water and cook until absorbed, continue adding these portions until the rice has fully absorbed all the fluid (takes about 25 minutes). Total will be 4 cups broth, 4 cups water. Be sure to stir it so the rice doesn't burn.
3. Remove the thyme, stir in the parmesan, the remaining tbsp butter, 1/2 tsp salt and pepper to taste. Gently stir in the fontina and chicken. Serve in bowls and top with parsley and more fontina cheese. 

Note: If you want to try the next Risotto Cakes with Greens Recipe, set aside 2 cups of the risotto.