- 1 (750-milliliter) bottle Pinot Noir
- 2 (14 1/2-ounce) cans chicken broth
- 1/4 cup butter or margarine, divided
- 2 large shallots, chopped
- 1 carrot, chopped
- 2 leeks, cut into 2-inch strips
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 1 1/2 cups uncooked Arborio rice
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 6 skinned and boned chicken breast halves
- Garnish: fresh rosemary sprigs
How to Make It
Heat wine and broth in a large saucepan over medium-high heat.
Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and sauté until tender. Add rice, and sauté, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining wine mixture, 1/2 cup at a time. (Cooking time about 30 minutes.) Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley; keep warm.
Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.
Melt remaining 2 tablespoons butter in a 12-inch skillet over medium heat; add chicken, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices, cutting to within 1/2 inch of opposite end. Spoon risotto onto serving plate. Top with chicken, spreading slices to fan; garnish, if desired.