Risotto is a dish with a simple recipe, which, however, requires a lot of energy for cooking. The reason for this is the rice arborio itself and the technology of its cooking, in which you practically can not depart from the dish throughout the cooking time, as rice grains need continuous stirring. Regular mixing provides the risotto the cream texture itself by constantly separating and distributing the starch from the grains. In this material, we will talk about how to cook risotto with chicken and mushrooms using the right technology.
Risotto recipe with chicken and mushrooms
Ingredients:
- Dried white mushrooms - 50 g;
- chicken broth - 1,3 l;
- champignons - 265 g;
- bacon - 7-8 slices;
- butter - 45 g;
- onion - 135 g;
- rice - 295 g;
- dry white wine - 235 ml;
- grated Parmesan - 55 g;
- baked chicken - 270 g.
Preparation
Mushrooms soak in a half-liter of boiling water for 20 minutes. Excess liquids wring out and mix the water from under the mushrooms with the broth. Chop the white mushrooms and champignons.
Slice and brown the pieces of bacon, on salted fat, save pieces of onions and mushrooms. Pour in the wine and let it evaporate for 2/3. Add the rice and stuff it with a mixture of chicken and mushroom broth, a ladle after the ladle, adding the next portion of the broth only after the previous one was almost completely absorbed.
Add the chicken and cheese pieces in the final, mix and serve risotto with chicken and mushrooms immediately.
Risotto - classic recipe with chicken and mushrooms
Ingredients:
- chicken fillet - 490 g;
- garlic teeth - 3 pieces;
- champignons - 420 g;
- onion - 85 g;
- rice arborio - 1 1/4 of the article;
- dry white wine - 165 ml;
- chicken broth - 720 ml;
- grated Parmesan - 35 g.
Preparation
Spasseruyte pieces of onions and mushrooms until the moisture is completely evaporated from the latter. Add the puree from the garlic teeth and put the chopped chicken pieces. When the chicken grabs a blush, pour in the wine and let it evaporate by 2/3. Now pour the rice, mix and start to add broth, gradually mixing the contents of the container. Infuse the next portion of the liquid only after absorbing the previous one. When the rice comes to the ready, mix everything with grated Parmesan.
If desired, risotto with chicken and mushrooms can be prepared in a multivark: first fry the ingredients on the "Baking", and then switch to "Preheat" during the addition of broth.