Traditional Chicken Risotto (Pileći Rižoto)
Tradicionalno jelo · Croatian
A classic and comforting Croatian chicken risotto, made with Arborio rice, tender chicken pieces, and a creamy, savory broth. This dish is a staple in many households, known for its rich flavor and satisfying texture.
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Sastojci
- Arborio rice300g
- Chicken breast400g
- Onion1 medium
- Garlic2 cloves
- Chicken broth1 liter
- White wine100ml
- Butter50g
- Parmesan cheese50g
- Olive oil2 tbsp
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Dice the chicken breast into bite-sized pieces. Season with salt and pepper.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat olive oil and 1 tbsp butter in a large pan over medium-high heat. Add chicken and cook until golden brown. Remove chicken and set aside.
- 4
In the same pan, add the remaining butter. Sauté the chopped onion until translucent, about 5 minutes.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
- 7
Pour in the white wine and stir until it's completely absorbed.
- 8
Begin adding the warm chicken broth, one ladleful at a time, stirring continuously and waiting until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and the risotto is creamy.
- 9
Return the cooked chicken to the pan. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste.
- 10
Serve immediately, garnished with extra parsley if desired.
