Classic chicken risotto

Italian poultry risotto is a great alternative to boring rice with fried chicken. It is very easy to prepare such a dish at home, and the taste will be in no way inferior to that of a restaurant. Surprise yourself and your loved ones with delicate risotto!

Classic risotto with chicken and mushrooms

A tender, creamy dish of chicken fillet with wild mushrooms is a masterpiece of Italian cuisine that everyone will love. As a rule, special varieties of rice are used to prepare risotto - these are not crushed round-grain varieties, however, the dish does not become worse if you use regular rice.

1. 
   How to cook chicken risotto according to the classic recipe? First, let's prepare all the necessary ingredients and measure out the amount we need.Mushrooms can be taken either fresh or frozen (with chanterelles the taste is more intense).
2. 
   Separate the chicken fillet from the bone, clean it of white films and fat and cut it into small cubes of the same size. We “free” the onion from the husk and finely chop it, peel the celery and also chop it.
3. 
   In a saucepan or frying pan with high sides, heat a mixture of olive and butter, fry the previously chopped products until characteristic transparency.
4. 
   Add chicken fillet and ½ of the mushrooms to the softened vegetables, mix thoroughly and fry for about 5-7 minutes. There is no need to add more oil, but if the contents of the saucepan start to burn, add a little broth.
5. 
   After 7 minutes, add rice, stir and heat for 2-3 minutes over medium heat.
6. 
   We begin to gradually introduce the broth - one ladle at a time and as soon as the rice absorbs it, then add more, and so on until the cereal is ready. Now is the time to add salt and pepper to taste.
7. 
   In a second frying pan, in heated oil, fry the remaining mushrooms along with chopped garlic over high heat. A minute before readiness, sprinkle with chopped parsley and stir.
8. 
   When all the broth has evaporated, add the cream and remove the dish from the heat, making sure to cover it tightly with a lid.
9. 
   After 10-15 minutes, place into bowls, decorate with fried chanterelles and herbs and serve. Bon appetit!

Homemade risotto with chicken and vegetables

A very hearty and simple dish, using available ingredients, taken from Italian cuisine. Cooking will not take much time and will not require any effort, and the result will surprise you!

Cooking time – 1 hour

Cooking time – 35 min.

Portions – 6.

Ingredients:

• Arborio rice – 400 gr.
• Olive oil – 2 tbsp.
• Chicken broth – 750 ml.
• Green peas – 200 gr.
• Chicken fillet – 350 gr.
• Cream – 150 ml.
• Cheese – 120 gr.
• Parmesan – 40 gr.
• Carrots – 100-150 gr.
• Yellow pepper – 1 pc.
• Onion – 2 pcs.
• Spices - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Boil the chicken breast or bake it in foil in the oven along with your favorite spices, cool and separate it into fibers with your hands.

2. Heat the oil in a saucepan and saute the finely chopped onion for 2-3 minutes over high heat.

3. Add pre-washed rice and mix thoroughly so that every grain is covered with hot oil. Pour in ½ part of the chicken broth, salt and pepper to your taste.

4. As soon as the broth has evaporated, pour in the second part and add chopped vegetables, green peas and sweet yellow peppers. Bring the mixture to a boil, reduce the heat and simmer for 10-15 minutes, stirring occasionally.

5. When the rice is almost ready, add the remaining ingredients: chicken, cheese and cream - mix everything thoroughly and remove from heat. Cover with a lid and let steep for 10 minutes. Serve hot. Bon appetit!

How to cook risotto with chicken in creamy sauce?

The most delicate dish of Italian cuisine is risotto in a creamy sauce with the addition of aged Parmesan. Be prepared for the chicken fillet to melt in your mouth and for all your guests to ask for more.

Cooking time – 1 hour

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Chicken fillet – 600 gr.
• Champignons – 300 gr.
• Arborio rice - 3 tbsp.
• Olive oil – 5 tbsp.
• Garlic – 3 teeth.
• Shallot – 1 pc.
• Dry white wine – 150 ml.
• Chicken broth – 2 l.
• Cream – ½ tbsp.
• Parmesan – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the chicken fillet into long slices about 1 centimeter thick, be sure to remove all the white films, veins and fat. Dry each piece with a paper towel and rub thoroughly with a mixture of salt and black pepper.

2. Heat three tablespoons of olive oil in a saucepan and fry the chicken slices over medium heat until cooked and golden brown. Then cool and cut into small pieces or cubes - as you like.

3. Cut the champignons into thin slices and fry in the same oil as the chicken. Make the heat as high as possible, because this way the moisture will evaporate faster and the mushrooms will cook in a matter of minutes.

4. Peel the onion and garlic and cut into small cubes. Remove the champignons from the saucepan, add oil and saute the shallots and garlic over medium heat until translucent.

5. Next, add Arborio, mix thoroughly and heat for about 3 minutes. Pour 150 milliliters of wine into the hot mixture and evaporate all the alcohol over low heat.

6. After a few minutes, pour two glasses of chicken broth into the aromatic rice and evaporate again, constantly stirring the contents of the saucepan. As soon as the cereal has absorbed all the liquid, add the broth again. We continue this manipulation until we have used all the broth or until the rice is ready.

7. When the “Arborio” is ready on the outside, and a light “hard” remains inside, add the chicken cubes and slices of mushrooms, add salt and pepper to taste and mix vigorously.

8. After a few minutes, pour in the cream and sprinkle with grated Parmesan - knead everything until smooth and literally after 1-2 minutes remove the risotto from the heat.Serve hot and garnish with a sprig of fresh thyme. Bon appetit!

Delicious chicken risotto baked in the oven

A very quick and easy option for preparing a non-classic Italian risotto in the oven. The recipe is very simplified, so absolutely anyone can do it, and it’s completely impossible to ruin the dish.

Cooking time – 1 hour 15 minutes

Cooking time - 20 minutes.

Portions – 6-7.

Ingredients:

• Arborio rice - 300 gr.
• Water – 600 ml.
• Chicken – 600 gr.
• Adjika – 1 tsp.
• Onion – 1 pc.
• Carrots – 1-2 pcs.
• Garlic – 3-5 teeth.
• Spices for pilaf – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Butter – for frying.

Cooking process:

1. It is necessary to prepare all the ingredients in advance and measure the required amount. Pre-defrost the chicken, rinse it under running water and dry it with paper towels.

2. Rub the legs or thighs thoroughly with salt, your favorite spices and adjika - for spiciness. Set aside to marinate and move on to the vegetables.

3. Peel the onion and cut into small pieces, fry in a mixture of olive and butter until transparent, then add the diced carrots and fry until half cooked. Transfer the hot vegetables to a baking dish and sprinkle with spices for pilaf.

4. Wash the rice thoroughly, preferably several times, and spread it in an even layer on the onions and carrots.

5. Fill the layers with water and add salt to your taste (if desired, you can replace it with soy sauce).

6. In a frying pan, fry the chicken legs until an appetizing golden crust and remove from the heat (we have no goal to bring the meat to readiness).

7.Place the golden chicken on rice with vegetables and sprinkle with your favorite spices. We randomly arrange several cloves of garlic, which, by the way, does not need to be peeled.

8. Seal the mold with foil and place it in the oven for 55-60 minutes at 180 degrees. Bon appetit!

Homemade risotto with chicken and cheese

Risotto is a real flight of fancy from Italy, as rice can be combined with a variety of ingredients such as poultry, wild mushrooms, shellfish and fish. There are a lot of cooking variations, however, today we present to your attention a tender, creamy risotto with chicken fillet and hard Parmesan cheese.

Cooking time – 55 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Carnoroli rice – 200 gr.
• Chicken breast – 1 pc.
• Onion – 1 pc.
• Dry white wine – 200 ml.
• Chicken broth – 800-900 ml.
• Raisins – 1 tbsp.
• Nuts – 1 tbsp.
• Parmesan – 100 gr.
• Olive oil – for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. We cut the chicken breast: separate the fillet from the bone and remove the white films and inclusions of fat. Then cut into medium-sized cubes, sprinkle with salt and pepper to your taste, mix and set aside to soak in the spices.

2. Grate the aged Parmesan on a fine grater; you can adjust the quantity depending on your preferences.

3. Peel the onion and cut into small pieces, which in size will not exceed the size of grains of rice.

4. In a saucepan or saucepan with a thick bottom, heat a few tablespoons of olive oil and fry the chopped onion for about 2-3 minutes, then add the chicken cubes and cook until the fillet turns white.

5.Pour the mixture of onions and poultry with pre-washed rice and mix thoroughly using a wooden spatula. Then we pour in the wine and evaporate it completely - we only need the aroma. When only the smell remains from the wine, gradually introduce the broth and add as it is absorbed; as a rule, this process takes from 15 to 20 minutes.

6. After about 10 minutes, add raisins and nuts to the saucepan, add salt, mix everything and continue to simmer our dish.

7. When the rice is ready, sprinkle with grated cheese and close the lid for 10 minutes. Serve hot; if desired, you can garnish with sprigs of dill and parsley. Bon appetit!

A simple and delicious recipe for chicken risotto in a slow cooker

A simplified version of preparing a classic of Italian cuisine - poultry risotto, cooked in a slow cooker. The recipe uses affordable ingredients that can easily be found in every store.

Cooking time – 4 hours

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Chicken – 1 kg.
• Mushrooms (dry) – 30 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Dry white wine – 70 ml.
• Chicken broth – 300 ml.
• Rice – 300 gr.
• Olive oil – for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Spices for pilaf - to taste.

Cooking process:

1. Boil a whole chicken carcass or fillet in salted water, strain the broth through cheesecloth or a metal sieve.

2. Separate the meat from the bones and cut into cubes or separate into fibers by hand.

3. In a multicooker bowl, heat the olive oil and sauté finely chopped onion and grated carrots, cook the vegetables for about 5 minutes with constant stirring, turning on the “Frying” mode.

4. Soak dry mushrooms in boiling water for 20-25 minutes so that they are saturated with water and swell.Then boil and finely cut into pieces.

5. Rice (preferably long-grain varieties) is washed several times under running water and placed in a colander, allowing all the water to drain.

6. Add poultry and mushrooms to the fried vegetables, salt and fry for about 5 minutes and cover all the ingredients with raw rice. Next, pour in the wine, mix thoroughly and turn on the “Stew” program for half an hour.

7. 5-7 minutes after the start of the program, pour in one glass of chicken broth and stirring occasionally, evaporate all the moisture. Add broth until the multicooker turns off.

8. After 30 minutes, our poultry risotto is ready. Serve hot with fresh vegetables and herbs. Bon appetit!

How to make chicken risotto without adding wine?

In the classic variation of preparing risotto, dry white wine is necessarily used, however, this dish can be prepared without adding alcohol. You can get an incredible aroma with the help of spices, which will open up perfectly during cooking.

Cooking time – 45 min.

Cooking time – 25 min.

Portions – 2.

• Ingredients:
• Arborio rice - ½ tbsp.
• Chicken fillet – 70 gr.
• Champignons – 50 gr.
• Spinach – 1 bunch.
• Parsley – 2-4 sprigs.
• Green onion – 1 bunch.
• Butter – 25 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the green onions thoroughly, dry them and cut them into rings about 1 centimeter wide. Fry the chopped greens in olive oil over medium heat.

2. Cut the mushrooms into thin slices and place them in a frying pan with the onions, cook until a golden crust appears on the champignon plates.

3.Cut the chicken fillet into small cubes of the same size (be sure to remove the white foam and fat) and add to the sautéed vegetables - fry until half cooked.

4. Wash the Arborio rice thoroughly (preferably several times) and add it to the fried ingredients, pour one glass of purified water on top.

5. Finely chop parsley sprigs and fresh spinach and place in a frying pan. Be sure to add salt, pepper and, if desired, a mixture of Italian herbs, mix and cook under the lid for about 20 minutes, until the cereal is ready.

6. Add a small piece of butter to the finished risotto for tenderness and a pleasant aroma.

7. Serve hot, in portions, garnished with fresh herbs. Bon appetit!