Ingredients:
- 500g of Carneroli rice
- 4L of chicken or beef stock
- 1/2 large white onion, finely diced
- 2 chicken breasts, pre-cooked and diced
- 3 tbsp. sun-dried tomato pesto
- 1/2 cup grated parmigiano cheese
- 1/2 cup shredded mozzarella or any soft cheese
- 1/4lb salted butter
- White wine
- salt and pepper
Instructions:
Bring the stock to a simmer. In a heavy sauce pot, on moderately high heat, put half of the butter to melt. Add the diced onion and stir until slightly translucent.
Add the rice and stir until toasted ( rice turns a very light brown). Add the white wine enough to cover the rice and stir until it is evaporated. Add the chicken stock to the rice until its covered. Let it boil.
FROM THIS POINT ON, YOU MUST CONSTANTLY STIR THE RICE.
When most of the stock has evaporated, add 2 ladles of chicke stock and let evaporate. Keep repeating this procedure until the rice is about 3/4 cooked ( approximately 15 minutes). Now add the diced chicken and mix. Once the rice is "al dente" (still firm), add the pesto and let the remaining stock evaporate. Add the grated and shredded cheeses and stir until melted. Take the pot off the heat, add in the remaining butter and stir until it is fully melted.
Add salt and pepper to taste.
Enjoy.
