Risotto with chicken and mushrooms
Description
The dish is prepared without unnecessary complications. Risotto is cooked in a pan on the stove. Ingredients are added gradually, and the dish itself is prepared slowly. Divide the finished chicken and mushroom risotto into portions and serve warm. The dish is ready to be served.
Instructions
- 1
Step 1
Dice the onion.
- 2
Step 2
Wash the chicken fillet and cut it into pieces.
- 3
Step 3
Slice the mushrooms into thin pieces.
- 4
Step 4
Sauté the onion for a couple of minutes in olive oil.
- 5
Step 5
Then place the fillet on the skillet and fry it with the onion for another four minutes.
- 6
Step 6
Add the uncooked rice and stir-fry for 1-2 minutes.
- 7
Step 7
Pour in the wine and let it simmer for a couple of minutes to allow some of the alcohol to evaporate, then add a quarter of the broth and cook, stirring, until the rice has absorbed almost all of the liquid.
- 8
Step 8
Then add the mushrooms, another quarter of the broth, and a little salt.
- 9
Step 9
When the rice has absorbed the liquid, add the remaining broth and cook until the rice is done, stirring constantly.
- 10
Step 10
Add a little butter.
- 11
Step 11
Place the grated cheese, mix and after a minute remove from heat.
- 12
Step 12
Add fresh herbs and ground black pepper.
- 13
Step 13
Mix well, cover with a lid, and let it sit for about 15 minutes to rest slightly.