Preparation time
20 min
Cooking time
30 min
Serves
4
Making risotto might sound intimidated but once you get the hang of it, it turns out to be an easy task.
Ingredients
- 240 g Arborio or Carnaroli rice
- 400-500 gr chicken breasts
- 750 ml chicken broth
- 1 glass dry white wine
- 200 gr mushrooms, thinly sliced
- 1 onion
- 1 clove of garlic
- 2 tbsp olive oil, devided
- a bit of butter for extra taste
- grated Parmesan (Parmigiano-Reggiano) or Grana Padano cheeze
- freshly chopped basil
- black pepper to taste
Method
1. Prepare the broth
Step 1
Warm 1 tablespoon of olive oil in a small skillet and stir in the sliced / cubed chicken breasts till they get white on the surface.
Step 2
Prepare 750 ml of ready made stock by warming the water and adding one cube of chicken bouillon.
Step 3
Pour the chicken stock in the skillet and let the chicken simmer in medium heat for about 15 min. or till is cooked through. Remove the chicken pieces and keep them warm. We do not want to overcook the chicken because it gets dry fast.
2. The Risotto
Step 1
In a large saucepan or skillet heat the remaining olive oil and cook the mushrooms until soft. Remove them with their liquid and set them aside.
Step 2
Heat a bit of butter and olive oil and add the onions and garlic, frying them under low-medium heat until soften but not coloured.
Step 3
Turn up the heat and add the rice, stirring constantly. When the rice turns slightly yellow and translucent, pour in the white win.
Step 4
Once the wine has been evaporated, turn down the heat at low and add a ladleful of the chicken broth. Let it be absorbed before adding the next ladleful. Stir occasionally and taste the rice after 15 min. The risotto is ready when the rice is soft but still has a slight bite, that is …al dente!
Step 5
Remove from heat, add the chicken pieces, mushrooms, and season to taste. Serve with parmesan and freshly chopped basil.
NOTES
If you run out of broth while the rice is not ready yet, you may add some boiling water.
