Classic Chicken Risotto (Rižoto s Piletinom)

Sastojci

• Arborio rice300g
• Chicken breast300g
• Onion1 medium
• Garlic2 cloves
• Chicken broth1 liter
• Dry white wine150ml
• Butter50g
• Parmesan cheese50g
• Peas (frozen or fresh)100g
• Olive oil2 tbsp
• Saltto taste
• Black pepperto taste

Koraci

1. 1

   Dice the chicken breast into small cubes and season with salt and pepper.

2. 2

   Finely chop the onion and mince the garlic.

3. 3

   Heat olive oil and 1 tbsp butter in a large pan over medium heat. Add the chicken and cook until golden brown. Remove chicken and set aside.

4. 4

   In the same pan, add the remaining butter. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.

5. 5

   Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the grains are slightly translucent.

6. 6

   Pour in the white wine and stir until it's completely absorbed.

7. 7

   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 15-18 minutes.

8. 8

   Add the cooked chicken and peas to the risotto. Continue adding broth and stirring until the rice is creamy and al dente, about 5-7 more minutes.

9. 9

   Remove from heat. Stir in the grated Parmesan cheese and a knob of butter. Season with salt and pepper to taste.

10. 10

    Let the risotto rest for 2 minutes before serving.