15:48, 09 Sep 2023, author: Ermakova M.

Risotto with chicken and parmesan

Name: Risotto with chicken and parmesan
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: European
Ingredients: Arborio rice - 1 cup; Chicken meat - 250 g; Broth - 750 ml; Garlic - 2 cloves; Dry white wine - 100 ml; Olive oil - 50 ml; Parmesan - 50 g; Spices black pepper, Provençal herbs, salt - to taste

Chicken Parmesan Risotto is the perfect Italian risotto that even Italians will love. Try it!

Photo source: https://ru.123rf.com/profile_nuevoimg

If you want to prepare the right risotto, then use the right rice - with a high glycemic index, containing a lot of starch and highly boiled. Several types of rice are suitable - arborio, carnaroli and vialone nano. Arborio rice has become the most affordable for us - it is available in almost all stores. It is this kind of rice that will give a delicate creamy texture to our dish.

To make chicken risotto you will need: chicken, broth, arborio rice, Provençal herbs, onion, Parmesan, white wine, salt and pepper.

Risotto with chicken and parmesan

Кухня: European, ризотто, калории: 160, время приготовления: 01:00

Ингредиенты

Arborio rice - 1 cup

Chicken meat - 250 g

Broth - 750 ml

Garlic - 2 cloves

Dry white wine - 100 ml

Olive oil - 50 ml

Parmesan - 50 g

Spices black pepper, Provençal herbs, salt - to taste

Рецепт

1. Boil the chicken in advance with parsley and celery root. The broth will be useful to us in preparing risotto.

2. Separate the meat from the bones. Add it to the risotto at the end of cooking.

3. The dish for preparing risotto should be wide, with thick walls and low sides. Take a thick-walled saucepan and heat the oil in it. Fry the garlic and remove.

4. Fry the onion until transparent and add the rice. Let's fry the rice, it should absorb the oil.

5. Pour in the wine and stir until it evaporates.

6. When the wine has evaporated, add one ladle of broth at a time and stir until the rice absorbs the broth. Let's repeat this procedure three times.

7. When the rice has absorbed the third ladle of broth, pour the remaining broth into the saucepan, cover with a lid and keep on low heat until the rice is ready. In the finished dish, the slight hardness of the rice should be felt.

8. Add salt, pepper and herbs to the finished rice. Add the chicken and stir. Let the chicken risotto simmer for a couple of minutes to combine the flavors and add the Parmesan. Mix and serve immediately.

9. Bon appetit.