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Recipe Card
ingredients
- 1 whole head of garlic
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs (or breasts), cubed, seeds reserved
- 1 pound yellow onions, thinly sliced
- 1 teaspoon sugar
- 1 (14.5 ounce) can Muir Glen Diced Tomatoes
- 1 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc, or Pinot Blanc)
- 2 tablespoons Muir Glen Tomato Paste
- 1 handful of fresh basil, plus more for topping
- 2 sprigs fresh thyme
- 1 1/2 cups Arborio rice
- 3 cups chicken broth, warmed
- 1/2 cup cream (or non-dairy substitute)
- Kosher salt and black pepper, to taste
- Burrata, stracciatella, or parmesan (optional), for topping
Method
Step 1
Preheat oven to 400°F. Remove the outer layer of the garlic head and cut off ¼ of the top, exposing the cloves. Drizzle 1 to 2 tablespoons of olive oil on the exposed garlic, wrap it in aluminum foil, and roast on a baking sheet for 30 to 60 minutes. Set aside to cool.
Step 2
While the garlic is roasting, heat a large pot with ½ tablespoon of olive oil over medium heat. Cook the chicken cubes until thoroughly cooked (8 to 13 minutes or until it reaches 165℉). Remove from the pot and set aside without wiping down the pot.
Step 3
Add the remaining ½ tablespoon of olive oil to the pot over low-medium heat. Add the sliced onions and toss frequently. After 20 to 30 minutes, when the onions soften and brown, add sugar and continue tossing for an additional 30 minutes. Set aside ¼ of the caramelized onions for later.
Step 4
Turn up the heat to medium, add the roasted garlic, and Muir Glen Tomato Paste. Cook for 1 to 2 minutes.
Step 5
Add Muir Glen Diced Tomatoes, wine, and thyme. Bring to a boil, then lower the heat and simmer for 5 to 10 minutes until the liquid reduces.
Step 6
Stir in the Arborio rice and simmer, stirring continuously.
Step 7
Gradually add the chicken broth, ½ cup at a time, stirring frequently for about 20 minutes or until the rice absorbs the liquid.
Step 8
Stir in the cream and chicken pieces. Allow the mixture to thicken for an additional 5 to 10 minutes. Remove from heat and season generously with salt and pepper.
Step 9
Divide the risotto into plates and top with the reserved caramelized onions, dollops of burrata or stracciatella, shredded Parmesan, fresh basil, and a drizzle of olive oil.