Following this recipe, you will easily prepare the most delicate Italian risotto with juicy chicken. I usually use rice for arborio or carnaroli risotto. In any case, I advise you not to skimp on the quality of rice, and then the result will please you 100%.
Ingredients
- Fig (arborio or carnaroli) – 300 g
- Meat broth - 2 glasses
- Chicken fillet - 2 pcs.
- Onion - 2 pcs.
- Garlic - 4 clove
- Green peas - to taste
- Parsley - 1/2 beam
- Parmesan - 100 g
- Olive oil - 4 art.l.
- Butter - 2 tsp.
- Wine (dry white) – 100 ml
- Salt - to taste
- Ground black pepper - to taste
Step-by-step cooking recipe
Wash the chicken fillet, lightly dry, cut into small slices and fry in hot olive oil until golden brown. After that, put the chicken in a bowl.
Fry the chopped onion and garlic cloves in butter until transparent. Pour in the wine and let it evaporate a little. Then add a small amount of broth.
Pour in the rice, stir so that it is evenly covered with liquid, cook over low heat. When the rice has absorbed all the liquid, add a little broth. Pour the broth in small portions until the rice is ready (the finished rice should have a creamy consistency). Season the rice with salt and pepper to taste.
Grate the parmesan on a fine grater.
Add fried chicken fillet pieces, green peas and grated cheese to the rice pan, mix. Press the risotto under the lid for 1-2 minutes so that the cheese melts well.
Serve the risotto hot, garnished with chopped parsley.
