Easiest Way to Make Risotto with Chicken, Grilled Corn and Cilantro

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, risotto with chicken, grilled corn and cilantro. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Risotto with Chicken, Grilled Corn and Cilantro is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Risotto with Chicken, Grilled Corn and Cilantro is something that I have loved my entire life. They’re nice and they look wonderful.

Guide to Make Risotto with Chicken, Grilled Corn and Cilantro

To begin with this particular recipe, we have to first prepare a few components. You can cook risotto with chicken, grilled corn and cilantro using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Risotto with Chicken, Grilled Corn and Cilantro:

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

Instructions

Steps to make Risotto with Chicken, Grilled Corn and Cilantro:

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.

As simple as that Recipe of Risotto with Chicken, Grilled Corn and Cilantro

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