Ingredients

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2 tbsp extra virgin olive oil

1 small onion, finely chopped

1 cup (about 7 oz) Carnaroli rice

½ Cup White Wine

8–12 oz hot stock (vegetable, chicken, or fish), about 3–4 cups

2 tbsp butter

½ cup finely grated Parmesan cheese

Salt and pepper, to taste

2 Lemons

½ cup Chives

2 Chicken Breasts

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Instructions

1. In Dutch Oven, heat the olive oil over medium-low heat. Add the onion and cook gently until translucent.

2. Stir in the rice, coating all the grains with oil. Lightly toast for 2–3 minutes, stirring until the grains look slightly translucent.

3. Add the wine and let the alcohol cook off, 2-3 minutes

4. Gradually add the hot stock, ½ cup at a time, stirring occasionally. Allow the rice to absorb most of the liquid before adding more. Continue until the rice is cooked al dente and creamy (about 18–20 minutes).

5. While rice cooks, heat medium-size pan over medium-high heat. Add olive oil, then once heated add pre-seasoned chicken breasts to pan. Cook 3-4 minutes per side.

6. Remove from heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.

7. Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto. 

8. Cut chicken into bite-sized pieces and stir into risotto.