Starting with a rotisserie chicken is a genius way to make a delicious risotto at home. Use the chicken for stock and then add the tender chicken into the risotto to finish it. A perfect chicken dinner!
Pressure Cooker Chicken Stock:
- Heat chicken stock in a large pot until it is steaming hot. No need to boil it. In a large skillet over medium heat, add olive oil and onion. Season with a pinch of salt and pepper. Cook onions until they turn translucent, 3-4 minutes.
- Add rice to the skillet and cook for 1-2 minutes. Add white wine to deglaze the pan and scrape up any bits.
- Start adding 1/2 cup amounts of hot chicken stock to the rice, stirring constantly as you add it. Continue to stir the rice slowly as it cooks and when the skillet is dry, ladle in more stock. Continue cooking the rice this way until you have used about four cups of chicken stock, about 20-25 minutes of cooking and stirring regularly.
- Taste the rice. It should have a little bite to it and not be mushy or crunchy. Most likely you will need another cup or two of stock to finish the risotto but it’s always good to start tasting it earlier.
- When the rice is tender and their is an almost creamy sauce developing in the skillet from the starch on the rice, then you can stir in the Parmesan and chicken. If at any point the rice seems dry, add more stock to thin it out.
- Season the risotto to taste with salt and pepper and serve immediately with fresh thyme.
Leftovers keep great for 5 days in the fridge. Reheat gently on the stove on low heat with a splash of water.
Optionally, to make Pressure Cooker Chicken Stock:
Remove the meat from the rotisserie chicken and add the carcass to a pressure cooker along with other ingredients. Seal and cook for 40 minutes at high pressure. Then naturally vent pressure by turning off cooker for 20 minutes. Then release any remaining pressure. Strain chicken stock and use it in the risotto!