25 December 2012,22:15 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Melt half the butter in a large pan at low heat and brown the chicken pieces on all sides.
  • Then add the onion and cook very slowly until it is softened but not browned.
  • Add rice and toast the grains for about 5 minutes, stir constantly; then add 1 - 1½ ladlefuls of stock.
  • Stir until most of the liquid has been absorbed by the rice, then add more stock, 2 ladlefuls at a time, and stir again until absorbed.
  • Then stir in the corn and continue to cook as before until the rice is tender but still firm to the bite.
  • Take the pan off the heat and stir in the remaining butter, cheese and season to taste. Mix in the parsley and one ladle of stock and cover.
  • Leave to rest for about 5 minutes, then serve with extra cheese.


  • 50 grams  unsalted butter
  • 1 small onion, very finely chopped
  • 4 chicken thighs, skinned, boned and coarsely chopped
  • 400 grams Arborio rice
  • 2 litres  strong chicken stock, kept simmering
  • 75 grams sweetcorn kernels, canned, frozen or fresh
  • 50 grams freshly grated Parmigiano Reggiano
  • 2 tablespoons chopped fresh flat leaf parsley
  • Salt and Pepper

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