Risotto is one of the most popular dishes of Italian cuisine. It can be done with any ingredients, and we decided to share ways how to cook risotto with chicken, which goes well with all the ingredients of this dish.
Risotto with chicken and mushrooms
Ingredients:
- chicken fillet - 300 g;
- champignons - 200 g;
- rice "Arborio" - 1 ½ st .;
- onion - 1 piece;
- white dry wine - ½ item;
- grated "Parmesan" - ½ st .;
- vegetable oil - 1 tbsp. a spoon;
- chicken soup - 5 ½ tablespoons;
- salt - 1 teaspoon;
- black pepper - ¼ tsp;
- butter - 2 tbsp. spoons;
- parsley greens - to taste.
Preparation
Mushrooms slice thin plates, and fry in a kazanke on butter 5-10 minutes so that they brown. Then add to them chopped chicken, pepper, ¼ tsp of salt and cook for another 10 minutes, periodically stirring.
Put the chicken and mushrooms in another bowl, and in the Kazanka warm the vegetable oil and fry the small chopped onion on a small fire for 5 minutes. Then send rice to it and cook for 2 more minutes. Chicken broth boil. To the rice pour wine, add the remains of salt and continue to simmer on the fire until the liquid is absorbed. Then add ½ st. broth and continue to cook, stirring all the time until it also absorbs.
The rice should boil a little, keep cooking it by pouring half a cup of broth and stirring. That liquid that does not absorb will become viscous. Interfere with chicken with mushrooms, grated cheese and chopped parsley. Warm the risotto with champignons and chicken for a couple of minutes and serve.
Risotto with shrimps and chicken
The recipe for risotto with chicken and shrimps will appeal to those who like non-standard combinations and rich taste.
Ingredients:
- rice "Arborio" - 200 g;
- zucchini - 1 piece;
- chicken fillet - 250-300 g;
- shrimp - 500 g;
- onion - 1 piece;
- chicken broth - 500 ml;
- tomato - 1 pc .;
- olive oil - for frying;
- garlic - 3 cloves.
Preparation
Finely chop the onions and garlic and fry them until transparent on olive oil. After that, send to them diced fillets and cook for another 1 minute, so that the meat from the top is white. Then pour rice, mix everything thoroughly, pour in the ladle of hot broth and, making a small fire, simmer the dish until the liquid is absorbed. Do the same with the whole broth, do not forget to stir to prevent the rice from burning. When it is almost ready, add diced cubes and tomatoes, salt and pepper.
After 5 minutes, add peeled shrimp, evaporate excess liquid and serve risotto with shrimps and chicken in a hot form.
Risotto with chicken and vegetables
Ingredients:
- rice "Arborio" - 350 g;
- chicken fillet - 300 g;
- Bulgarian pepper - 1 pc .;
- tomato - 1 pc .;
- carrots - 1 piece;
- celery - 2 stems;
- onion - 1 piece;
- basil - 4 branches;
- "Parmesan" - 100 g;
- meat broth - 3 items;
- Salt and black ground pepper - to taste.
Preparation
Chicken cut into small cubes and fry in a saucepan with a thick bottom until golden brown. A little salt, pepper and simmer for 10-15 minutes, then shift to a separate plate.
Onions peel, chop finely, and fry until transparent in the same pan where the chicken was cooked. Rice wash,
Boil the broth, reduce the heat and leave it on the stove. When the rice becomes clear, pour a little hot broth to it, stir and allow the liquid to soak.
Vegetables wash, cut into small pieces and, together with fillets, transfer to rice, and pour the remains of broth. Season with salt, pepper, increase the heat and simmer under the closed lid, stirring occasionally. Minutes for 10 to readiness, add the remaining oil, 2/3 of cheese and ground basil. Before serving, sprinkle the risotto with vegetables with the remains of cheese.