Ingredients
- 1 Chicken tender
- 4 Tbsp Butter salted and divided
- 1 Onion white, small, and finely chopped
- 2 cloves Garlic minced
- 3 cups Corn fresh
- 4 cups Chicken stock
- Salt to taste
- Pepper to taste
- 2 Tbsp Olive oil
- 1 ½ cup Arborio rice
- ¼-½ cup Mayo
- 1 Lime juiced
- 1/8 cup Cotija cheese
- 1 tsp Chili powder
- 2 Tbsp Green onions thinly sliced
Instructions
- Grill corn until beginning to blister. Let cool and cut off cob.
- Heat stock in saucepan over medium heat to simmer.
- In a large pan, add 2 Tbsp butter, onion, garlic, salt and pepper. Heat until onion is soft. Add corn and continue to cook until heated through.
- Remove corn and set aside. Melt remaining butter in pan. Add oil and rice. Stir the rice to coat with oil and butter.
- Slowly add the heated stock into the rice, about ½ cup at a time. Stir the rice continuously, adding stock when liquid starts to be absorbed by the rice. Keep repeating until all the stock is used (about 25-30 minutes). Remove from heat.
- Mix the mayo, corn, and lime juice together. Once mixture is ready, mix in with the risotto and stir well to combine. Stir in cheese and chili powder.
- Cook chicken per specifications.
- Top risotto with sliced chicken tender, green onion, and more chili powder.
