Mushroom and Chicken Risotto with Sage
80% автентично · Italian
A flavorful variation of chicken risotto, enhanced with earthy mushrooms and aromatic sage. This recipe adds depth and complexity, creating a sophisticated yet comforting dish.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Arborio rice300g
- Chicken breast250g
- Cremini mushrooms200g, sliced
- Onion1 medium
- Garlic2 cloves
- Fresh sage leaves8-10 leaves
- Dry white wine100ml
- Chicken broth1 liter
- Parmesan cheese50g
- Butter40g
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Dice chicken breast. Slice mushrooms. Finely chop onion and garlic. Chop half the sage leaves.
- 2
Heat 1 tbsp olive oil and 15g butter in a pan. Add chicken and cook until browned. Remove and set aside. In the same pan, add mushrooms and cook until golden. Remove and set aside.
- 3
Add remaining olive oil and 15g butter to the pan. Sauté onion until soft. Add garlic and chopped sage, cook for 1 minute.
- 4
Add Arborio rice and toast for 1-2 minutes.
- 5
Pour in white wine and stir until absorbed.
- 6
Add warm chicken broth, one ladleful at a time, stirring constantly until absorbed. Cook for about 18-20 minutes until rice is creamy and al dente.
- 7
Return chicken and mushrooms to the pan. Stir in remaining butter, Parmesan cheese, and whole sage leaves. Season with salt and pepper.
- 8
Serve immediately, garnished with fried sage leaves if desired.
