Risotto with chicken and mushrooms

Risotto with chicken and mushrooms

There are a huge number of risotto recipes. Italians even joke: there are as many types of risotto as there are days in a year! But one of the most favorites is still risotto with chicken, champignons and cheese.

Risotto is the hallmark of Italy. The rice dish is prepared in a special way. The grains are first roasted, and later the broth is evenly added to them, so the texture of the dish changes, becoming especially tender and creamy.

For production, special varieties of rice (high-starch) are used, which can swell and absorb a lot of water, while maintaining their integrity. Therefore, the outcome will depend on the choice of rice. Most often you can find the Arborio variety on store shelves - it is intended specifically for making risotto. Vialone nano and carnaroli are also suitable.

Ingredients

• chicken fillet – 250 g
• champignons – 250 g
• arborio rice – 200 g
• snow white wine – 50 ml
• large onion – 1 pc. (100 g)
• chopped parsley - 2-3 tbsp. l.
• salt and pepper - to taste
• hard cheese – 30-50 g
• vegetable oil – 2 tbsp. l.
• strong homemade chicken broth – 500-600 ml
• butter – 2 tbsp. l.

Manufacturing

Cut the chicken into cubes about 2 cm in size, pepper and lightly salt.

Heat a frying pan and pour a couple of tablespoons of vegetable oil into it. Peel the onion (large) and cut into cubes. Pour the onion into the heated oil, fry until soft, stirring.

When the onion becomes soft, add the chopped chicken to the pan. Fry until golden brown. The heating temperature must be high so that the fillet is fried on the outside, but not dry out on the inside. The juices should remain inside each piece of fillet, and not leak out, then it will remain soft and tender and will not be dry.

Pour wine into the browned meat. Evaporate it by half so that the alcohol is gone, but the taste of the greenish grapes from which wine is made remains.

When the wine has evaporated, add rice to the pan - it will absorb all the meat juices and remaining wine.

Then start adding the broth (warm) evenly, continuing to stir. The rice should absorb the liquid. Salt and pepper to taste.

As soon as the rice absorbs the first portion of the broth, add the mushrooms - they must be washed and cut into thin slices in advance. Because champignons themselves are quite soft mushrooms, they will cook quickly. In this recipe, you don’t need to fry them until golden brown; they will have time to cook in the broth along with the rice, while retaining their density and mushroom flavor.

Then continue adding broth as the rice absorbs it. This way you will introduce all the broth in 4-5 steps. The rice grains should remain intact, but not turn into porridge. At the very end, when the risotto is almost ready, add butter - it will add a very delicate creamy taste to the dish.

Turn off the heat, add grated cheese and stir, add a little parsley (chop coarsely), stir again.

Serve the chicken risotto warm, immediately after making it. Bon appetit!

Risotto with chicken, mushrooms and cream

The combination of curry and mustard with cream makes the taste of this sauce unusually savory. After you try this dish you will want to cook it again and again.

Ingredients for “Risotto with chicken, mushrooms and cream”:

Rice

• Rice (for risotto) – 350 g
• Water - 4 cups.
• Olive oil – 70 ml
• Salt - 1 tsp.
• Dark pepper - to taste

Sauce

• Champignons – 200 g
• Onion (medium) - 1 pc.
• Bell pepper - 1 piece
• Chicken fillet – 500 g
• Cream (23%) – 600 ml
• Hard cheese - 100 g
• Mustard - 2 tbsp. l.
• Salt - 1 tsp.
• Curry - 1 tsp.
• Dark pepper - to taste
• Olive oil – 50 g

Production time: 45 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Risotto with chicken, mushrooms and cream”:

1. Pour oil into the pan so that it completely covers the bottom, add rice to the heated oil and fry it for 2-3 minutes.
2. Add 4 cups of water to the rice.
3. Next add salt, pepper and cover with a lid, do not stir (of course!) until all the water has evaporated

1. Pour olive oil into a heated frying pan and fry the mushrooms
2. Next add finely chopped onions and peppers
3. Fry everything for 5-7 minutes
4. At this time, heat the olive or vegetable oil separately and fry the chicken breasts in it for 5-7 minutes
5 Add the previously fried vegetables to the chicken breasts and simmer everything together for another 5-7 minutes.
6. Next, add the cream, cover with a lid and leave everything to simmer for another 15-20 minutes over low heat until the cream thickens.
7. As the sauce becomes thicker, add curry, salt, pepper, mustard
8. Finally, grate the cheese and add it to the sauce.

Serve the dish by placing rice on a plate and pouring sauce on top.

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Risotto with chicken and mushrooms

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• We will need:
• 2 tbsp. arborio rice
• 2 chicken fillets
• 1 chicken cube (broth)
• 1 liter of water
• 200 g champignons
• 4 dried mushrooms
• 2 shallots
• 2 cloves garlic
• 2 tbsp. l. butter
• 0.5 tbsp. sour cream
• half a bunch of parsley
• 80 g Parmesan
• 100 ml olive oil
• salt, pepper to taste

Risotto is a famous Italian rice dish. Risotto means “small rice” in Italian. The taste of risotto depends almost entirely on the properties of the broth. The choice of rice is also important, because Arborio rice is ideal for risotto; it contains those types of starch that impart creamy thickness to the top layer of grain, while remaining al dente inside.

The rice can be supplemented with any ingredients of your choice: chicken, vegetables, seafood, a combination of cheeses. In our recipe it is Parmesan cheese, sour cream, olive oil and mushrooms. The making recipe is not as difficult as it seems. Try making chicken and mushroom risotto and you will definitely love this dish.

How to cook risotto with chicken and mushrooms

Step-by-step recipe description

• Show as huge photos with description

1. Dissolve the bouillon cube in a liter of hot water (or prepare 1 liter of natural chicken or vegetable broth).

2. Heat 50 ml of olive oil in a frying pan and fry the chicken, cut into strips. Then add sliced ​​mushrooms and fry for another 5-7 minutes.

3. Remove the meat and mushrooms from the frying pan, pour in 50 ml of oil, heat and fry finely chopped shallots and garlic.

4. Add rice and stir until any grain of rice is saturated with fat. Chop the dried mushrooms and pour 1/2 cup of hot water, then add to the pan.

5. Pour in the broth so that the rice is completely covered (do not pour it all out at once). Cook risotto over low heat. When the liquid is completely absorbed, add a little more broth. Continue until the rice becomes soft.

6. Add chicken and mushrooms to the finished rice, cook everything together for another 2-3 minutes. Add sour cream, butter and grated cheese, salt and pepper to taste, stir and cook for another 2 minutes.

7. Sprinkle the chicken and mushroom risotto with chopped parsley and serve. Bon appetit!

Risotto with chicken and mushrooms

Meet chicken and mushroom risotto. Risotto is one of the most beloved dishes by Italians. How many varieties it has! But only one thing must always be present in risotto - the introduction of special types of rice: Arborio, Baldo, Padano, Maratelli. They have the highest starch content. These are specifically the varieties that give the dish some kind of buoyancy. The Italians call this the rice “wave” (all"onda).

From time to time, in order to give the finished dish even greater creaminess, or the so-called “buoyancy”, which is typical for types of rice with an increased starch content, a mixture of whisked butter with grated Parmesan or Pecorino cheese is added to the almost finished dish. A true risotto must have such a thickness that the grains of rice are slightly glued together and at the same time not “flattened”.

Now I have risotto with mushrooms, chicken and parmesan, but the main one is very tasty. Specifically with that “wave”, because I used Arborio rice for risotto. Naturally, it can be prepared from ordinary short-grain rice. Most likely you won’t get waves, but maybe there will be something similar. Just be sure to fry the rice.

Recipe for 2-3 servings, cooking time 1 hour.

How to cook risotto with chicken and mushrooms

• Ingredients:
• chicken broth - 500 ml
• white mushrooms (can be replaced with any other) - 150 g
• lemon juice - 2 tbsp. l.
• boiled chicken - 200 g
• onion - 1 pc.
• garlic - 2 cloves
• arborio rice - 150 g
• hard parmesan cheese (you can use any other cheese) - 30 g
• salt - to taste
• parsley greens - to taste
• butter - 2 tbsp. l.

Finely chop the onion and fry it in butter along with garlic squeezed through a press (or chopped into small pieces). Add chopped mushrooms (I used boletus mushrooms, but it’s also very tasty with champignons) and fry them too, add pieces of chicken fillet, heat them up.

Lightly fry the washed rice in olive oil, then pour the broth into it little by little as it is absorbed by the rice. Next, add lemon juice, salt, pepper - cook for 20 minutes. After 10 minutes, add fried mushrooms and chicken pieces. At the end of cooking, add grated cheese mixed with melted butter and chopped parsley. Remove the risotto from the heat, cover with a lid and leave for 2 minutes. The risotto came out with a “wave”, as the Italians say: the rice was steamed and stuck together to a reasonable extent. Very tasty and fragrant!

I suggest trying dessert risotto with berries: