Ah, Italy! The country of the well-known Romeo and Juliet, the country of romantics and lovers. A dream for travelers, revealing wonderful landscapes and hospitable people. And cute Italian restaurants, ready to surprise guests with their unforgettable cuisine! Pizza, pasta, lasagna, carpaccio and many other dishes will be offered in Italy. We will arrange an Italian lunch with you today. I’m offering you the Chicken Risotto recipe.
Risotto - a dish that appeared in Italian cuisine relatively recently. For the first time they heard about him only in the 19th century. And it appeared in northern Italy. And what kind of cook had the idea to cook a risotto and call it that, it is not known. One thing I can say for sure - all of Italy is grateful to him. I think, once having prepared "Chicken Risotto", you will never forget this recipe and you will certainly become a fan of Italian cuisine.
What is risotto? Risotto is a dish made from certain types of rice with the addition of meat, chicken, seafood or vegetables. To cook risotto, they take rice rich in starch. For example, it can be rice of such varieties as: carnoroli or arborio. And if you have a miracle supermarket in the city that has everything, then you can buy a grade of vialone nano. And if there may be problems with the search for carnoroli and vialone nano, then I think it's easy to find arborio rice .
There are many options for making risotto, but the main thing in this dish is that in the end it turns out to be a creamy consistency. The finished dish should be "fluid", the Italians call this state of risotto with one word "all'onda", which means "wave".
Here's what you need to implement the Risotto with Chicken recipe: rice (we will take the common Arborio variety) - 200 grams, chicken (preferably chicken) - 1 kg, onion (white) - 2 pieces, a small stalk of celery, carrot -1 piece, white wine (semi-dry) 200 ml, butter 130 grams, hard cheese, you can parmesan - 50 grams, add salt and pepper mixture to taste.
What is the difference between Chicken Risotto and other rice dishes? The fact that you first need to fry the rice in olive or butter. Then you have to choose for yourself. Fry the rice not in a pan, but in a pan, literally a few minutes (up to 5 minutes), constantly stirring it. Leave the pan with rice for now.
Carefully so that no small bones get in, separate the chicken meat from the bones. Cut it into small pieces.
Chicken bones, one peeled onion (whole), a celery stalk and carrots are put in a pan, pour water (1 liter) and cook the broth. After boiling the broth, do not forget to salt and pepper it. Boil the broth over low heat for about 30 minutes.
Do not sit idle while the broth is boiling. Fry the chicken in a skillet with diced onions until golden brown. When the chicken has browned, pour the wine into a frying pan and keep it on fire until the liquid evaporates. This usually happens in 15-20 minutes over medium heat.
We send the chicken with onions to the fried rice and mix. Strain the broth and add in portions (in three stages) in fig. Risotto cook on low heat. Add the first portion of the broth (so that it covers the rice), and stir constantly until the rice absorbs the broth. When the rice has absorbed the broth, add the second portion of the broth, stir and wait until the rice is saturated again with the broth. We do the same with the third portion of the broth. At the end of cooking, add the grated cheese to the pan and mix well. Give the risotto a little "rest" under the lid and after 5 minutes you can serve it to guests on plates decorated with green lettuce or greens that you like.
If you prefer beef to chicken, you can make beef risotto. Take the beef on the bone (600-800 grams). We deal with beef as well as with chicken. Only in order to cook the broth will need more water (take 1.5 liters). All other stages of making risotto are similar to those written above.
The Chicken Risotto recipe will take its rightful place in your cookbook!