Chicken risotto
Description
The dish is prepared without unnecessary complications. Chicken risotto is simple and relatively quick to make. While pilaf requires rice varieties that remain separate, risotto requires the opposite — the rice should cook thoroughly, creating a creamy texture. This is an excellent choice for lunch or a hearty, delicious dinner. The finished dish can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making chicken risotto.
- 2
Step 2
Peel the onion and garlic, wash them, and finely chop. Place in a frying pan or saucepan. A non-stick pot will also work.
- 3
Step 3
Add the butter and olive oil. Sauté until translucent. The onion should not be fried until golden.
- 4
Step 4
Rinse the chicken, cut it into pieces, and place it in a pot. I'm using thigh fillet, which is juicier than breast. Sauté with onion and garlic for 5-6 minutes.
- 5
Step 5
Wash the rice and add it to the pot with the chicken. Fry the rice with the chicken for 7-8 minutes, so it absorbs the oil well.
- 6
Step 6
Then pour in the dry white wine and continue cooking the risotto until the wine has evaporated.
- 7
Step 7
Season with salt, add dried basil or a mixture of dried Italian herbs, and gradually pour in the hot broth in small portions. Add a ladle of broth, mix it with the rice and chicken, and simmer while stirring until the liquid is absorbed. Continue adding the hot broth gradually and cook the risotto this way until the rice becomes tender and creamy and is fully cooked.
- 8
Step 8
The chicken risotto is ready. Sprinkle it with grated cheese in the pot or before serving on a plate. Serve the dish hot.