Lemon Risotto with Chicken

Instructions

1. Prepare the chicken
   Season the chicken cubes with salt and pepper. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-6 minutes. Remove from the pan and set aside.
2. Start the risotto base
   In the same pan, add the remaining olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the Arborio rice and stir to coat in the oil, toasting lightly for 1-2 minutes.
3. Deglaze and begin adding liquid
   Pour in the white wine and stir until it has almost completely evaporated. Begin adding the warm chicken broth one ladle at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding more. This process takes about 18-20 minutes.
4. Add lemon and finish cooking
   When the rice is nearly tender but still has a slight bite (al dente), stir in the lemon zest and half of the lemon juice. Continue cooking and adding broth as needed until the rice is creamy but still slightly firm.
5. Incorporate the chicken
   Return the cooked chicken to the pan and gently fold it into the risotto. Cook for another 2 minutes to warm the chicken through and allow it to absorb some of the flavors.
6. Finish with butter and cheese
   Remove the pan from heat. Add the remaining butter, Parmesan cheese, and fresh thyme leaves. Stir vigorously to create a creamy texture. Taste and adjust seasoning with salt, pepper, and remaining lemon juice as needed.
7. Rest and serve
   Cover the risotto and let it rest for 2 minutes. Serve immediately in warm bowls, garnished with additional Parmesan cheese, fresh thyme, and lemon zest if desired.