I don't know what the weather is like in your neck of the woods, but it has been gross and rainy the past few days here in Tennessee. Rainy October days call for comfort food and PJs. (Unless you are a college student taking seven classes to graduate in 2.5 years while working 5 jobs and writing 11 papers. Someone that crazy doesn't even know what pajamas look like. They just know that they are on page 16 of their 20 page research paper in Spanish and cannot see the light at the end of the tunnel because their computer screen has caused them to go blind.)
What was I talking about?
.......oh yeah, chicken risotto. It's perfect for a yucky day. Or a sunny day. Or a snowy one. Even one of those weird days when you can't see your hand in front of you because all of the fog, but for some reason everyone still thinks driving is a good idea. Yes, that is the kind of day for risotto. And here is that risotto:
Creamy Parmesan Chicken Risotto
1 cup Arborio rice
4 cups chicken broth
¼ cup olive oil
3 slices bacon, chopped
1 cup milk
¾ cup shredded parmesan cheese
2 tsp Pampered Chef Garlic and Herb Seasonings
2 chicken breasts, cut into bite-sized pieces
salt and pepper, to taste
To cook the chicken heat 1 tablespoon of the oil over medium heat in a large frying pan. Cook the chicken until it’s done and browned all over. Meanwhile bring the broth to a boil in a small pot and heat the remaining olive oil in a saucepan over medium high heat. Add the bacon and cook until crispy. Stir in the rice and cook for 2 minutes, stirring often. Pour one cup of the boiling broth over the rice. Stir and cook until the rice has absorbed all the liquid. Continue in this manner, slowly adding in more broth as the rice absorbs it until there is no more broth. Stir in the milk, seasonings, cheese, and chicken. Bring it back to a simmer and cook until the milk has been absorbed as well. Season to taste and serve.