Chicken risotto is one of the most prepared recipes in the world. It is a perfect meal for lunch, which is very easy to prepare and is loved by the whole family.
Risotto is one of the most common ways of preparing rice in Italy. It involves cooking rice in vegetable or meat soup by gradually incorporating the liquid into the rice. Most recipes include onions, butter, and wine. Risotto, in Italy, is normally the first course served before the main course, but if it is prepared with chicken, the portion of risotto can be served as the main course.
There are many different risotto recipes with different ingredients, but they are all based on rice, cooked in a standard procedure. If you love risotto, you can also try our recipes for Asparagus risotto, Shrimp risotto or Mushroom risotto.
Risotto, unlike other rice dishes, requires constant care and attention. The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.
- 1 pound cooked chicken (about 2 large chicken breasts)
- 1 1/2 cups rice
- 1 liter of chicken soup
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 1/2 cup white wine
- 1/2 small chopped onion
- 1/4 cup grated Parmesan cheese, plus extra for shaving
- Salt to taste
- Wash the chicken and cut it into small pieces. In a pan with a little oil, put the chicken pieces to fry until golden brown.
- Heat the chicken broth in a saucepan and reduce the heat so that it stays hot but does not boil.
- In a large saucepan, heat the oil and 1 tablespoon of butter over medium heat, then add the finely chopped onion. Saute for 2 to 3 minutes, until the onion becomes translucent.
- Add the rice together with the onion and saute for 1 to 2 minutes, stirring frequently with a wooden spoon, so that the rice browns.
- Add the wine over the rice in the pan and stir until absorbed.
- Pour a cup of hot chicken soup and stir until absorbed. It is important to stir constantly, especially while the hot stock is absorbed so that the rice does not burn.
- Gradually add a cup of hot chicken soup and stir constantly. Add the chicken stock whenever the rice runs out of the liquid. This should take between 20 and 30 minutes or until the berries are tender.
- If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring until it's absorbed.
- Mix the remaining butter and parmesan and season to taste with salt. Add the chicken and mix
- Chicken risotto is served hot and garnished with extra grated Parmesan cheese.