When I want cozy but not boring, I make this. Classic risotto rhythm—rice, a splash of wine, then warm stock ladle by ladle till it turns creamy and lazy in the pan. Into that, I fold small bites of tender chicken and a handful of sun-dried tomatoes. They bring that sweet, concentrated, slightly tangy thing that plays so well with butter and Parmesan. Honestly, it tastes like the Mediterranean snuck into a weeknight.
I cook the chicken gently (no hard sear, just soft sizzle) so it stays juicy, then finish the rice to that perfect “flow”—not soup, not sticky. A thread of good olive oil at the end, some torn basil, and a little extra cheese if you’re that person. It all happens in one pan, which is pretty great when dishes are the last thing you want.
Little nudge from my stove: if it tightens up, a spoon of hot stock brings the shine back. Serve right away—it waits for no one.
For the risotto
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2
chicken breasts, cut into small cubes
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300 g
Arborio or Carnaroli rice
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1
onion, finely chopped
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2
cloves
garlic, minced
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80 g
sun-dried tomatoes in oil, chopped
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120 ml
dry white wine
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1 L
chicken stock, kept warm
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3 tbsp
olive oil
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40 g
Parmesan cheese, grated
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2 tbsp
unsalted butter
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to taste
salt and black pepper
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a few leaves
fresh basil, torn
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the base
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Sauté the aromatics
In a wide pan, heat olive oil and sauté the onion until soft and translucent. Add garlic and stir briefly.
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Cook the chicken
Add the cubed chicken, season lightly with salt and pepper, and cook until it turns golden on the outside.
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Add sun-dried tomatoes
Stir in the chopped sun-dried tomatoes and let them release their flavor into the pan.
Cook the risotto
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Toast the rice
Add the rice and stir for about a minute so the grains are coated with oil and lightly toasted.
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Deglaze with wine
Pour in the white wine and let it reduce almost completely, stirring gently.
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Add stock gradually
Add warm chicken stock one ladle at a time, stirring often. Allow each addition to absorb before adding more, cooking until the rice is creamy and al dente (about 18–20 minutes).
Finish and serve
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Enrich the risotto
Stir in butter and grated Parmesan to make the risotto silky and rich. Adjust seasoning with salt and pepper.
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Serve
Serve the risotto immediately, topped with fresh basil leaves and a drizzle of olive oil.
Note: If you prefer a richer flavor, you can stir in a little mascarpone or cream at the end instead of butter.
Updated: August 30, 2025