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Risotto and Chicken with Balsamic Vinegar

Risotto and Chicken with Balsamic Vinegar
  • 1 whole chicken
  • 1 white onion
  • 1 red onion
  • Extra virgin olive oil
  • Butter
  • 1 28 oz. can tomato sauce
  • 1 pound of Italian rice
  • 2 tablespoons balsamic vinegar
  • Salt
  • Mushrooms
  • Saute' the finely chopped red and white onions in some oil and butter without browning the onions.
  • Add the cleaned chicken cut into pieces, the mushrooms, and saute at a high flame.
  • Add the peeled tomatoes, salt, and let simmer until the chicken is half cooked.
  • Add the balsamic vinegar and allow to evaporate before adding the rice.
  • Keep the rice and chicken submerged by adding ladels of chicken or vegetable broth as the rice absorbs the broth and sauce. Stir. Serves four.
Recipe courtesy of Italian Harvest