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Chicken Risotto Ingredients
- Carnaroli Rice 200 grams
- Chicken Breast 1 piece
- Onion 1 piece
- White wine 200 milliliters
- 800-1000 milliliter broth
- Raisins 1 tablespoon
- Nuts 1 tablespoon
- Hard cheese 50 grams or to taste
- Olive oil for frying
- Salt to taste
- Main Ingredients Chicken, Rice, White Wine
- Portion 3-4
- World CuisineItalian Cuisine
Knife, Cutting board, Kitchen stove, Saucepan, Measuring cup, Kitchen spatula, Plates, Tablespoon, Paper kitchen towels, Grater
Cooking risotto with chicken:
Step 1: prepare the chicken.
To prepare the risotto, it is necessary to preheat the broth in advance, so we turn on the temperature of the stove to a high level, pour it into the pan and put on the burner. In the meantime, it warms up you can do meat. We wash the chicken breast under cool running water and wipe it with paper kitchen towels or napkins. Then put it on a cutting board and, freeing the meat from bones and skin, cut into pieces of arbitrary shape with a size of about 3-4 cm. After that, the chicken pieces can be washed again under running water, dried with towels and put on a clean plate.
Step 2: grate the cheese.
We pass to the cheese, arm ourselves with a grater with small holes and rub the cheese into any convenient container. If necessary, the paraffin crust can be cut before rubbing. In our case, Parmesan cheese was used, but you can cook risotto with any other hard cheese.
Step 3: chop the onion.
Next, with a sharp knife, peel the onion from the husk, rinse under cold running water and cut into small cubes up to 1 centimeter on a cutting board.
Step 4: Cook the risotto.
Pour a little olive oil into the pan and put on the burner. Turn on the stove to a medium level and wait for the oil to warm up. As soon as this happened, spread the chopped onion and fry it for 2 to 3 minutes until soft and light golden. Then we shift the chicken and fry the pieces together with onions until they acquire a white shade, without forgetting to mix everything with a kitchen spatula.
Then pour the rice, mix thoroughly and carefully pour the wine. And we interfere while the rice does not absorb all the liquid. We check the broth, by this moment it should already boil and pour in small portions about a glass into the chicken with rice. Pour each new portion after the rice has absorbed the previous one. This process will take about 15 to 20 minutes.
In the middle of cooking, with a tablespoon, add nuts and washed raisins, as well as salt to taste. When the rice is completely cooked and the whole mass becomes sticky, turn off the stove, sprinkle with chopped cheese on top and mix.
Step 5: serve chicken risotto.
Before serving, the cheese must be completely melted. As decoration, chopped greens of parsley or dill are suitable. Using a kitchen spatula, put the risotto portionwise on plates and serve hot, along with wine or freshly squeezed juice.
Enjoy your meal!
- In this dish, you can add black pepper or white pepper, as well as other spices to your taste.
- Risotto can be prepared from other varieties of rice, for example, Arbario, Maratelli, Roma, Padano, Baldo.
- Instead of olive oil, you can use any other vegetable oil, for example, sunflower.
- In addition to onions, you can add other vegetables and legumes to the risotto, such as carrots, celery, bell peppers, green peas or corn.