Chicken risotto, seasoned with parmesan, is such a tender and at the same time rich dish. Risotto should not be crumbly, so you can use any kind of rice.
Ingredients
- Fig - 350 g
- Chicken fillet - 350 g
- Butter - 70 g
- Chicken broth - 650 ml
- Olive oil - 15 ml
- Onion - 1 piece
- Parmesan - 50 g
- Wine (white) – 50 ml
- Salt - to taste
- Spices and seasonings - to taste
Step-by-step cooking recipe
Cut the chicken fillet into small cubes. Heat a frying pan, pour in a little oil and fry the chicken until golden brown, add salt and pepper to taste, remove from heat.
Peel the onion from the husk. In a preheated frying pan, send a little oil and fry the onion until golden brown.
When the onion has turned golden, add the rest of the oil and pour in the rice. Mix well and cook until the rice has absorbed all the oil. Pour in the wine and cook for a couple more minutes until the wine evaporates.
Add salt to the risotto, add spices, mix well and pour in water or broth. Cover and cook for 20 minutes until tender.
3 minutes before cooking, add the chicken and grated parmesan, mix. If you don't have such cheese, you can replace it with any hard cheese.
