Title Value
Olive oil, divided
4 tablespoons
Onion, chopped
3. Balsamic Vinegar ¼ cup
Uncooked Arborio rice
1 ½ cups
5. Dry white wine ¼ cup
Hot chicken broth
7 cups
Chopped cooked chicken breast
2 cups
8. Butter 2 tablespoons
Salt and pepper to taste
2 tablespoons
Chopped fresh thyme for garnish
2 tablespoons


1 . Stage

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes. Dotdash Meredith Food Studios

2 . Stage

Remove from heat and stir in balsamic vinegar; set aside. Dotdash Meredith Food Studios

3 . Stage

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes. Dotdash Meredith Food Studios

4 . Stage

Pour in wine while stirring. Reduce heat to medium-low. Dotdash Meredith Food Studios

5 . Stage

Pour in 1 cup hot broth; cook and stir until broth is absorbed. Dotdash Meredith Food Studios

6 . Stage

While stirring constantly, continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes. Dotdash Meredith Food Studios

7 . Stage

Stir in reserved onion mixture until heated through. Remove from heat. Dotdash Meredith Food Studios

8 . Stage

Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme. DOTDASH MEREDITH FOOD STUDIOS