Smoked Chicken Risotto

6 Servings

2 Tbsp butter
2 Tbsp olive oil
1 medium onion, finely chopped
2 leeks, white part only, finely chopped
1 medium carrot, peeled and finely chopped
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups Arborio rice
3/4 cups Ferrari-Carano Siena
5 cups homemade chicken broth, heated
2 cups shredded or diced smoked chicken
3 Tbsp diced dried apricots or white raisins (optional)
1/2 cup shredded fontina
1/4 cup parsley, minced

Heat butter and olive oil in a medium-sized saucepan over moderate heat. Add onion, leeks, carrot and sauté for 6-10 minutes until vegetables are soft but not brown. Season with salt and pepper. Add rice to vegetables and stir with a spoon until grains of rice are well coated. Add Siena and stir until it is completely evaporated. Begin to add simmering broth, 1/2 cup at a time, stirring frequently, until almost completely absorbed before adding additional broth. Stir frequently to prevent sticking.

When rice is tender (approximately 18 minutes cooking time), add chicken and optional apricots or raisins. Cook an additional minute or until the chicken is heated. Stir in the fontina and parsley and serve immediately.

Pair with Ferrari-Carano Siena.