Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, risotto with chicken, grilled corn and cilantro. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Risotto with Chicken, Grilled Corn and Cilantro is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Risotto with Chicken, Grilled Corn and Cilantro is something that I have loved my whole life.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook risotto with chicken, grilled corn and cilantro using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Risotto with Chicken, Grilled Corn and Cilantro:

1. Get 1 tablespoon olive oil
2. Take 1/2 each onion – small dice
3. Prepare 1 each jalapeno, diced no seeds
4. Make ready 2 cup Arborio rice
5. Prepare 8 cups +/- chicken stock - hot
6. Prepare 1 tablespoon oil
7. Take 12 ounces cooked chicken - diced
8. Get 2 cloves garlic – chopped
9. Prepare 2 ears grilled sweet corn- off the cob
10. Make ready 6 ounces chicken stock
11. Take 2 tablespoons cilantro-chopped
12. Make ready 1/2 cup Parmesan cheese

Risotto with Chicken, Grilled Corn and Cilantro. Here is how you achieve it. Ingredients of Risotto with Chicken, Grilled Corn and Cilantro. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts.

Steps to make Risotto with Chicken, Grilled Corn and Cilantro:

1. Heat a sauce pot. Add olive oil and sweat the onions and jalapeno at a moderate heat for 3 minutes Add the rice and stir to coat with the olive oil for 1 additional minute.
2. Add 1/4 of the liquid. Cook rice over medium heat constantly slowly stirring.
3. As the stock is absorbed add 1/4 of the liquid constantly slowly stirring.
4. As the stock is absorbed add the final 1/4 of the liquid constantly slowly stiring.
5. Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt and pepper. The rice should be al dente, the texture should be creamy. (If not done you may need to add a little more stock and cook slightly longer)
6. Sauté the diced chicken, corn, and garlic with olive olive oil,salt and pepper to taste for two minute add to the cooked rice.
7. Stir in the final 6 ounces of hot stock, cilantro and Parmesan cheese.

Ingredients of Risotto with Chicken, Grilled Corn and Cilantro. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts. To add some color and flavor, finish the risotto with a handful of chopped fresh herbs. Risotto with Chicken, Grilled Corn and Cilantro. Place the chicken cutlets in the brine.

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