Chicken risotto

Save

I cooked)

Estimate

I offer a good and simple recipe for making chicken risotto. This is a very tasty and popular dish of Italian cuisine. I often like to cook it. And I offer it for you. Watch and remember!

Manufacturing Description:

Ingredients:

Vegetable oil – 30 ml
Butter – 20 ml
Rice - 1.5 cups
Garlic – 1 clove
Carrots – 1 piece
Chicken – 400 G (fillet)
Salt, dark pepper - - To taste
Italian spices - - To taste (optional)
Parmesan – 70 G
Dry snow-white wine – 1 glass
Water or chicken broth - 2-3 glasses

Number of servings: 6

How to cook “Chicken Risotto”

Rate the recipe for Chicken Risotto:

Please enter the characters from the pictures

It's a good day, I've been working as a cook in a restaurant for 2 years. In the ingredients it is written that there is about 400 grams of chicken in fillet brackets, but in the recipe you need to take the meat from the chicken from the leg because it is softer and the fillet is drier and also if I literally remember that alcohol does not boil down but evaporates

I'm interested in the list of ingredients: Chicken meat - 500 grams Chicken (fillet) - 400 grams So how much to weigh in grams?? 400? 500? Or all 900?

good day! Sorry, typo. You need 400 gr. fortune in cooking!

Complete nonsense! Risotto is never cooked in olive or vegetable oil. Only creamy. And this is rice porridge with chicken.

Who said such stupidity to you?

How does changing the oil change risotto to porridge? What prevents risotto from becoming a mush is preparatory frying of the rice in any oil so as not to stick together, and then the subsequent gradual addition of broth so as not to make it soggy. PySy: I’ve been to Spain and Italy more than once, these are countries where this dish is prepared a lot and where there is a culture of using olive oil in cooking. They cook with it without any problems.

I found a regular risotto recipe! I found yours. Thank you! It turned out great!

Chicken risotto

Recipes: 8

Art.
Arborio or Carnaroli rice A glass of snow-white dry wine
1 tbsp.
butter 2 tbsp.
olive oil 1 small onion
2 large cloves garlic

LapSha Maria

January 24, 2014, 11:44 pm

rice - 1 cup.
chicken
carrots - 1 piece
celery white onion root
- 1 piece
garlic - 2

ksushkaplushka

26 March 2013, 17:09

chicken fillet (breasts, 150 g each) - 4 pcs.
marinade sauce (kikkoman teriyaki) - 6 tbsp.
garlic - 2-3 teeth.
olive oil - 6 tbsp.
rice (Japanese or risotto rice) - 400 gr.
carrots - 1 pc.

Chicken risotto

A beautiful gift of Italian cuisine and a wonderfully satisfying dish - risotto. It is indescribably tender, no matter what additives you want to cook it with, and the highlight of the dish is its texture: tender, creamy, grainy.

Risotto gets this texture thanks to special varieties of rice that are able to absorb a lot of water, swell very much, but maintain their integrity. At the same time, these varieties are quite starchy, which is why the dish has such a creamy thickness. That is why rice for making risotto is the most basic thing, and it is worth paying special attention to its selection. Most often you can find Arborio rice in stores - it is intended for making risotto.

Chicken risotto is a beautiful everyday dish with the usual and beloved chicken fillet that gives the dish its deepest flavor. The dish has a very delicate taste, a pleasant creamy smell and an indescribable texture. Chicken risotto is prepared on the basis of traditional risotto bianco - this is a basic risotto recipe without additives. In addition to rice, it contains onions, garlic, olive oil, dry snow-white wine, water or broth, and cheese. Parmesan cheese is considered an ideal option, but you can choose the cheese that you like.

Ingredients for 3-4 servings

150 grams Arborio rice (or other rice for risotto)
1 large chicken fillet
1 onion
2 cloves garlic
50 ml dry white wine
50 grams of hard cheese
2 tbsp. spoons of olive oil
1 teaspoon butter
water, chicken or vegetable broth (about 700 ml)
salt, pepper to taste
a couple of parsley sprigs
meat broth extract (optional)

How to cook chicken risotto

Cut the chicken fillet, having previously washed and dried it, into pieces about 1.5-2 cm in size.

Heat a frying pan well with olive oil and fry the chicken in it until golden brown.

When the chicken is ready, remove it from the pan, but do not turn off the heat.

Finely chop the onion and garlic.

Add the onions and garlic to the pan where the chicken was fried. Send the butter there too. Not only will the onions and garlic begin to cook, but they will also deglaze the pan from any leftover meat juices, resulting in a richly flavored dish.

It is necessary to cook the vegetables, stirring until they become soft and transparent. They will acquire a golden brown color thanks to the meat leftovers, but they should not begin to turn golden.

At this point, pour dry wine into the pan.

Once the wine has evaporated, add the beef stock extract (optional).

Then add the rice to the pan and cook, stirring, for about a minute so that the rice slightly absorbs the oil.

Now start adding broth/water one ladle at a time. It is very important to do this evenly, and not to pour in all the water at once.

Stir the risotto each time you add water until the rice absorbs it. Add each subsequent portion only after the previous one has been absorbed.

When the rice is ready, season the risotto to taste.

Grate or finely chop the cheese.

Add chicken and cheese to risotto and stir.

Turn off the heat and then add finely chopped parsley.

Stir the dish quickly and serve it to the table.

Chicken risotto

Chicken risotto is perhaps the most affordable way to prepare a hearty and tasty dish for breakfast. And absolutely - risotto is not difficult.

Ask any Italian - where is the birthplace of risotto? And you probably won’t hear that the birthplace of risotto is Italy. There will be a lot of options: Naples, Liguria, Venice...

The vast majority of Italians are convinced that the birthplace of risotto is their native province (city, village). Meanwhile, it is believed that the birthplace of risotto is Naples. This is due to the fact that the culture of rice consumption in Italy, most likely, came specifically from Naples. In some places, back in the 14th century, rice became the main dish of the Neapolitans, although this is also controversial, because... Everyone eats pasta, and has been for a very long time.

Gradually, the culture of rice consumption migrated to the north of the country, and at the moment the Italian northern provinces are a very large producer of rice. And risotto is eaten everywhere, and the term risotto often means not a dish, but a method of making rice. Risotto is an exclusive method of making rice. There is no one recipe, and even the mixture of risotto varies greatly from region to region, from cook to cook. From watery porridge to pilaf mixture.

Ingredients for chicken risotto

Rice 1 cup
Chicken meat 150 g
Carrot 1 piece
Soup roots (celery, parsnip) 100 g
Onion 1 piece
Garlic 2-3 cloves
Wine 100 ml
Olive oil 50 ml
Parmesan 50 g
Spices: dark pepper, Mediterranean herbs, bay leaf, salt to taste

How to cook chicken risotto

The choice of rice for risotto is a fundamental point. Rice must be of guaranteed high quality. We use Arborio or Carnaroli rice, they are commercially available. Rice also does not need to be washed, as Italian chefs say.

Arborio rice and vegetables for risotto

Need to cook chicken broth

Add chopped vegetables

Remove chicken pieces from broth and cool

Fry garlic in olive oil

Fry chopped onion

Add rice to onions

Using a ladle you need to add the bubbling broth to the rice

You need to cut off all the meat from boiled chicken.

Sprinkle chicken risotto with grated Parmesan

I recommend seasoning the risotto with excellent pepper.

Chicken risotto is a tasty option for a good meal