With its wonderful dishes based on cereals such as rice or pasta, flavorful dressings, and full of fresh ingredients, Italian gastronomy has garnered the respect and admiration of the entire globe. No one, from the tiniest to the most discerning palate, can say no to a plate of spaghetti or pizza. However, within Mediterranean cuisine, there is another dish that has become a favorite of many palates: risotto. This slow-cooked creamy rice dish is a family tradition in Italy, and it has enslaved tens of thousands of people. There are as many varieties as there are tastes, but one of the most well-known recipes is chicken.
That is why, in this post, we will show you how to prepare chicken risotto in a quick and easy manner, using products that are affordable and have a fantastic flavor. Please take note!
You will need to:
- The best way to create the correct texture is to use a particular risotto rice, but you may also get good results with a fat grain rice.
- This recipe is also delicious with a few mushrooms added to the sauce for added flavor.
Step by Step Recipe
If we want to learn how to make a chicken risotto, we must make sure the chicken is properly boned and clean so that it is more enjoyable to eat when it comes time to consume it. You may either have the butcher create it for you or do it yourself in the kitchen. Regardless, we must chop it into small squares once it has been boned and skinned.
Simultaneously, we heat the oil in a large skillet with a bottom, in which we will finish the chicken risotto dish. When the pan is heated, add the chopped chicken and brown it until it begins to seal. Remove it and set it aside.
On the other hand, we’ll start making the homemade tomato sauce to go with the chicken risotto recipe. We’ll peel the garlic clove and cut the onion as thinly as possible so that they melt throughout the cooking process.
In the same casserole as before, we place a nut of butter to dissolve. After it has melted, add the garlic and onion and sauté until golden, tender, and well combined.
It’s time to add the rice to the chicken risotto at this point. We pour it into the casserole and heat it for two or three minutes, or until the grain turns translucent. After that, we add the pinch of saffron and the white wine and reduce it for one or two minutes over high heat, stirring constantly.
It’s time to add the stock to the chicken risotto recipe at this point. This stage is crucial, because the ancient Italian recipe specifies that the broth must be added in small increments so that the rice does not get too soft or too firm, and that the entire recipe absorbs and feeds on it. As a result, we’ll start by adding a ladle of soup and stirring.
After a time, after the rice has absorbed a little more soup, we’ll add another ladle and so on.
We’ll add the chicken that we had set aside when we’re down to the last ladle. We season the dish with a pinch of salt and leave it alone. Now we must cook the chicken risotto for at least 15 minutes over medium heat.
It’s time to “butter” the risotto once we see that the rice is almost done cooking and has absorbed almost all of the stock. Remove the casserole from the heat and stir in the remaining butter and Parmesan cheese proportionately. We’ll have a fantastic chicken and parmesan risotto this way!
We rapidly mix for a few minutes so that the cheese blends into the risotto, giving it not just a sweet texture but also a taste boost.
Once the creaminess is attained, it should be served and consumed as quickly as possible to avoid losing its texture. All that’s left to do now is plate and enjoy this delectable chicken risotto recipe!
You may make a chicken and cream risotto or a chicken and mushroom risotto by adding additional ingredients to the recipe.