I have a stove-top recipe for a golden chicken risotto that includes white wine, peanuts, chicken, onions, and yellow peppers in the risottoI would like to make this for a dinner party but I'd like to make it ahead - is there anyway to make the recipe and keep it warm (ie in the oven) without drying the risotto out? Or is there a way to change the stove top method of cooking risotto to an oven method, without altering much of the recipe? Or, (last one, I promise), do you have a favorite oven recipe for risotto that includes chicken? None of the oven recipes I've found have any form of protein in them.
Yes, cover the pot or skillet that you cooked it in and place it in the oven set at 170?If you do not have a cover for the pot or skillet cover it tightly with aluminum foil or place it in a serving dish and cover it with a plate.
