Classic Chicken Risotto (Risotto con Pollo)
Традиционно ястие · Italian
A traditional Italian risotto featuring tender chicken, creamy Arborio rice, and a rich Parmesan cheese sauce. This classic dish is slow-cooked to perfection, resulting in a comforting and elegant meal.
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Съставки
- Arborio rice300g
- Chicken breast250g
- Onion1 medium
- Garlic2 cloves
- Dry white wine150ml
- Chicken broth1 liter
- Parmesan cheese50g
- Butter50g
- Olive oil2 tbsp
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Dice the chicken breast into small cubes. Finely chop the onion and garlic.
- 2
Heat olive oil and 1 tbsp butter in a wide, heavy-bottomed pan over medium heat. Add the chicken and cook until lightly browned. Remove chicken and set aside.
- 3
Add the chopped onion to the same pan and sauté until softened and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- 4
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
- 5
Pour in the white wine and stir until it is completely absorbed by the rice.
- 6
Begin adding the warm chicken broth, one ladleful at a time, stirring constantly and waiting until each addition is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 7
Return the cooked chicken to the pan. Stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- 8
Stir in the chopped fresh parsley. Serve immediately.
