Risotto with Chicken, Grilled Corn and Cilantro
Risotto with Chicken, Grilled Corn and Cilantro

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way 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 will be really delicious.

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

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

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

It's easy to make on the stovetop or in an Instant Pot! Place chicken, corn and peppers on grill. Remove corn kernels from cob and slice chicken and peppers. Cook corn (husks on) on the grill turning occasionally, until husks are charred.

Instructions 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.

Remove from the grill and let cool before removing the husks. Using a sharp knife, carefully cut the corn off the ears into a large bowl. Bring a large pot of salted water to a boil. Stir in the chicken, jalapeño, cilantro, sour cream and lime juice; season with salt. For the risotto: Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.

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