- 4 tablespoons olive oil
- 1 onion, chopped
- 4 tablespoons balsamic vinegar
- 340 g arborio rice
- 4 tablespoons white wine
- 1.6 L chicken stock
- 2 tablespoons butter
- 280 g roasted chicken breast, sliced
- S alt and pepper to taste
- 2 tablespoons fresh thyme
Heat 2 tablespoons of olive oil in a deep frying pan over medium heat. Fry the onion in it for 20 minutes until it caramelizes and turns brown. Remove from heat. Add the balsamic, mix and set aside.
Heat the remaining tablespoons of olive oil in another pan over medium heat. Fry the rice in it. Mix well for about 2-3 minutes until glassy. Add the wine and stir. Reduce the heat to low and start pouring in one cup of the stock, waiting for the rice to absorb the liquid after each cup. Stir occasionally to prevent sticking. Continue until all the stock is absorbed by the rice or about 20-30 minutes.
Add the onion to the rice and stir. Remove from heat. Add the butter and pre-cooked chicken. Stir until the butter melts from the heat. Season with s alt and pepper to taste. Add the thyme. Stir again.