A delightful twist on classic risotto, combining tender chicken with creamy, herb-infused rice.
Cut the chicken breast into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Beat the egg in a large bowl and toss the chicken pieces to coat.
Ensure all chicken pieces are well coated for better adhesion of bread crumbs.
Combine bread crumbs and grated Parmesan cheese in another bowl.
Mix thoroughly to evenly distribute the cheese in the bread crumbs.
Coat the chicken pieces in the bread crumb mixture.
Press the chicken into the mixture to ensure a good coating.
Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through.
Cook in batches if necessary to avoid overcrowding the skillet.
Remove the chicken and set aside. In the same skillet, sauté onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the rice to the skillet and cook, stirring, for 2 minutes.
This step toasts the rice, enhancing its flavor.
Pour in the white wine and stir until it evaporates.
Use a dry white wine for the best flavor.
Gradually add the chicken broth, one ladle at a time, stirring constantly until absorbed.
Keep the broth warm to maintain the cooking temperature.
Stir in the cooked chicken, butter, and parsley.
Adding the butter at the end gives the risotto a creamy finish.
Serve the risotto hot, garnished with additional parsley if desired.
Serve immediately to enjoy the risotto at its best consistency.
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