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====== Fontina Risotto with Chicken ======

Total: 40 min | Prep: 10 min | Cook: 30 min | Yield: 4 servings

===== Ingredients =====

  * 4 cups low-sodium chicken broth
  * 5 tablespoons unsalted butter
  * 1 medium onion, finely chopped
  * 2 1/2 cups arborio rice
  * 3 sprigs fresh thyme
  * 1 cup dry white wine
  * Kosher salt
  * 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 1 1/4 cups)
  * 1/4 cup roughly chopped fresh parsley

===== Directions =====

  - 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 1/2 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, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

https://www.foodnetwork.com/recipes/food-network-kitchen/fontina-risotto-with-chicken-recipe-1972722