Chicken Bryan Risotto

Those of you who know me, or have followed my blog for some time, are aware of two of my addictions– 1. To Carrabba’s Italian Grill and 2. To cooking risottos– so it was only natural for me to create this Carrabba’s style Chicken Bryan Risotto. Their Chicken Bryan is their most popular chicken dish–with a lemon butter sauce, goat’s cheese and sundried tomatoes on top, it has the perfect combination of tangy, tart, salty, sweet and citrusy! It’s divine. I decided to make my absolute favorite, creamy, cheesy heavenly risotto recipe, and combine the Chicken Bryan with it into one DELICIOUS dish. I was imagining it to be pretty spectacular, but, it turned out even better than i’d hoped! It’s rich, creamy and cheesy with the perfect balance of sweet, and tart and salty! I know it’s quite a bit of work, but it’s oh so worth it!


{For the risotto}
4-5 cups cups chicken broth/stock
2 Tbsp unsalted butter
1 tsp mined garlic (2 cloves)
1 cup arborio rice
1/3 cup dry white wine
1 cup grated parmesan cheese
1/3 cup mascarpone cheese
4 chicken breasts
{Grill Seasoning}
kosher salt
black pepper
granulated garlic
granulated onion
Italian seasoning
1/4 tsp crushed red pepper
{Lemon Butter sauce}
6 Tbsp sticks unsalted butter, cut into 1/2 inch pieces
1/2 small yellow onion, chopped.
2 cloves garlic, minced
1/4 cup dry white wine
1 1/2 Tbsp fresh lemon juice
kosher salt and black pepper
1 4oz can sundried tomatoes, drained and cut into strips
1 Tbsp chopped fresh basil
{to serve}
4 ounces goat cheese

Bring the chicken broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, melt 2 Tbsp butter in a saucepan over medium heat and cook the garlic until fragrant (about 3 minutes). Add the rice and cook, stirring, 2 more minutes.

Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat.

Add the mascarpone and parmesan cheese, taste, and season with salt and pepper.

Make the lemon butter sauce: melt 1 Tbsp butter in a high-sided skillet. Add the onion and garlic and cook, stirring often until the onion is translucent but not browned, about 3 minutes.

Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced by half {about 3 minutes}.

Reduce the heat to its lowest setting. A few pieces at a time, whisk in the butter, letting it melt before adding more. {Be sure that the butter is softening to an emulsified sauce and not melting}. It should take about 3 minutes for all the butter to melt, and to “build” the sauce. Season with salt and pepper, add the sun-dried tomatoes and basil, and remove from the heat.

Season each chicken breast with kosher salt, pepper, powdered onion, powdered garlic, italian seasoning and crushed red pepper. In a skillet, heat the olive oil over medium-high heat, then add the chicken. Cook 5-10 minutes per side until nicely browned and no longer pink inside.

Cut the chicken into strips. Plate the risotto, top with the chicken, then pour the lemon butter sauce on top. Garnish with goats cheese and fresh basil.

ris3 risotto005
<3 Sarah