Risotto with Chicken, Prosciutto, and Tomatoes

Hardware

Ingredients

2 Tblsp   olive oil
2 Tblsp   minced onion
1/2 lb   boneless chicken breast, cut into 1" pieces
3 oz   prosciutto, diced (see notes)
2 sm   tomatoes, peeled, seeded, and chopped
2 Tblsp   chopped fresh parsley

Procedure

  1. In a skillet, heat the oil.

  2. Add the onions and cook for one to two minutes, until the onions are soft, but not brown.

  3. Add the chicken, prosciutto, and tomatoes; cook until the chicken is tender, about ten minutes.

  4. Prepare the "plain" risotto.

  5. Stir the condimenti and the parsley into the risotto and serve immediately.

Notes

When you buy the prosciutto, have them cut it in a single slab; do not get it sliced -- it will be too thin to dice.

This would also be good with peas as an additional ingredient; add them to the condimenti for the last few minutes of cooking.

If you don't have access to good prosciutto, skip it. It's a bit less flavorful this way, but if you want "comfort food," this (without the prosciutto) is it.

If you want more chicken, up to a pound works fine; you might need a bit more olive oil, or more tomatoes (or both).

Rating

Difficulty: Easy (this condimenti, that is; the risotto is moderate).

Precision: 2.

Time: About 40 minutes.

Source

Adapted from Risotto, by Judith Barrett and Norma Wasserman.

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