Second dishes 14.10.2023

Classic risotto

1 hour 0 min.
4 portions
Classic risotto

Following this recipe, you can easily prepare the most delicate Italian risotto with a juicy chicken. I usually use rice for risotto varieties of Arborio or carnaroli. In any case, I advise you not to save on rice quality, and then the result of 100% will please you.

A step -by -step recipe for cooking

1
Rinse the chicken fillet, slightly dry, cut into small slices and fry in hot olive oil until golden. After that, put the chicken in a bowl.
2
Fry chopped onions and garlic cloves in butter to transparent. Pour in the wine and let it be a little evaporated. Then add a small amount of broth.
3
Pour the rice, mix so that it is evenly covered with liquid, cook over low heat. When the rice absorbs the entire liquid, add a little broth. Pour the broth in small portions until rice is ready (finished rice should be a creamy consistency). Salt and pepper rice to taste.
4
Grate parmesan on a fine grater.
5
In the frying pan to the rice, add the fried pieces of chicken fillet, green peas and grated cheese, mix. Pret the risotto under the lid for 1-2 minutes so that the cheese melts well.
6
Serve risotto hot, decorating with chopped parsley.
Helen Lipko
Recipe Author:
Helen Lipko
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