So I got some bad news today via my dad. I'm not really at liberty to discuss it at the moment, but it's definitely made me not care too much about getting this recipe posted. So here are the pictures along with a link to the recipe (edit: ok, I couldn't link to it since it's not from an actual magazine like most of the recipes on Tastebook so I've copied it down for you). My aplogies to you all, but know that if it wasn't breaking my heart right now, I'd have something much better to write. I hope you've had a better day than my family.
Fontina Rissoto with Chicken
Recipe by Tastebook
4 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2½ cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1¼ cups)
¼ cup roughly chopped fresh parsley
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about ½ cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, ½ teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Divide among bowls; top with parsley and more fontina.