Ingredients
Boneless chicken breast — ~ 300 gr. (or chicken thighs) | |
Mushrooms champignons — 200 gr. | |
Olive oil — 2 tbsp . l . | |
Arborio rice — ~ 200 gr. raw | |
Salt — 1 tsp . or to taste | |
Black pepper — ¼ tsp . | |
Onion — 1 pc . (I have white) | |
Garlic — 2 cloves if desired, you can do without it | |
White wine — 120 ml. (if desired, you can replace and add more broth) | |
Chicken broth — 500 ml | |
Butter — 20 gr. (unsalted) | |
For submission (optional) | |
Grated parmesan cheese — ~ 30 gr. | |
Fresh greens — for serving |
Creamy risotto with mushrooms and chicken breast
For submission (optional)
How to make Creamy risotto with mushrooms and chicken breast
Usually Arborio is used for cooking — this is the most popular rice. You can find it on store shelves as rice for risotto. Why him? The thing is that Arborio is more starchy than other rice — this is what gives the dish a creamy texture.
For risotto, it is best to use a wide shallow frying pan, as this allows you to cook rice more evenly.
This version with chicken and mushrooms turns out to be as creamy as a traditional dish.
Step-by-step recipe
1. |
Prepare all the ingredients. |
2. |
Fry the sliced mushrooms until light golden brown in olive oil. Transfer the mushrooms from the pan to a plate, set aside. |
3. |
In the same pan, fry the chicken pieces in olive oil over medium heat. Cook until it is browned. |
4. |
Add onion, garlic (the latter optional) for ~ 3 minutes, without adding heat. |
5. |
Now you can add wine. Cook until the alcohol has completely evaporated ~ 1.5-2 minutes, stirring. |
6. |
Turn on medium heat. Add politer chicken broth. Stir once. After a while, pour in the remaining broth. |
7. |
Towards the end, add fried mushrooms and a piece of butter to the rice. Stir vigorously. |
8. |
Now you can serve it to the table. If desired, sprinkle with grated parmesan and garnish with herbs. Bon Appetit! |