3 cups chicken broth
1 pound boneless, skinless chicken (cut into 1 inch cubes)
1 tablespoon olive oil
2 tablespoons of butter
1 cup uncooked Arborio rice
1 cup Ragu Traditional sauce
1/2 cup of parmesan cheese
1/2 teaspoon onion salt.
Start with heating your broth in a saucepan. Keep it warm. You will need it throughout the cooking process. Now that you have your broth started, get a large skillet and sauté the chicken in the olive oil until it's no longer pink. Remove it from the pan but keep it warm as well. Take the same skillet and add the butter and onion salt. Once that's hot, add the rice and cook for 3 minutes. Now the fun begins.
Carefully, and really, be careful on this, add on cup of the broth. Stir until all the broth is gone. Continue doing this with 1/2 cup of broth at a time. You want the rice to be creamy and soft, almost to the texture of hominy. This takes around 20 minutes.
Once you have a good consistency, stir in the sauce, cheese, and chicken. Stir until it gets thick (looks like the picture above). Plate and serve with extra parmesan. Enjoy!
These picky recipes are meant to be simple, easy, and basic. The intent is to please most anyone and add to them as anyone may desire. Happy experimenting!