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1
Beat egg in a large bowl. Add chicken pieces and toss to coat.
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2
Combine bread crumbs with 1/4 cup grated cheese in a large bowl.
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3
Add chicken and toss well.
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4
Heat 3 tablespoons oil in a large, non-stick skillet over medium high heat.
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5
Add half of chicken and stir fry about 5 minutes or until browned and cooked through.
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6
Drain on paper towels.
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7
Repeat with remaining chicken and 3 more tablespoons oil.
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8
In same skillet, heat remaining 3 tablespoons olive oil over medium high heat.
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9
Add onion and garlic and cook until onion is softened, but not browned.
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10
Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.
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11
Add wine, stirring CONSTANTLY, and let wine totally evaporate.
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12
When wine is evaporated, begin adding broth (make sure you keep the broth simmering in another pot!).
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13
1/2 cup (or one ladle) at a time, letting each addition evaporate before adding the next.
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14
After fourth addition of broth is added, begin tasting rice after each addition has evaporated.
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15
Rice should be al dente when done.
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16
After 4th addition, add chicken.
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17
When risotto is to the desired consistency, remove from heat and stir in butter, grated cheese and parsley.
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18
Serve immediately.
