|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.
Prepare all the ingredients.
Fry the sliced mushrooms until light golden brown in olive oil. Transfer the mushrooms from the pan to a plate, set aside.
In the same pan, fry the chicken pieces in olive oil over medium heat. Cook until it is browned.
Add onion, garlic (the latter optional) for ~ 3 minutes, without adding heat.
Now you can add wine. Cook until the alcohol has completely evaporated ~ 1.5-2 minutes, stirring.
Turn on medium heat. Add politer chicken broth. Stir once. After a while, pour in the remaining broth.
Towards the end, add fried mushrooms and a piece of butter to the rice. Stir vigorously.
Now you can serve it to the table. If desired, sprinkle with grated parmesan and garnish with herbs. Bon Appetit!