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Ingredients
number of servings
4
- 400 g chicken meat
- 2 cups Rice arborio
- 1 pcs onion
- 4 cloves garlic
- 150 ml dry white wine
- 1 l chicken broth
- 2 tablespoon olive oil
- 50 g Parmesan cheese
- Salt and black pepper
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Directions
45 min.
1. Step
Clean the onion and garlic and chop finely. Clean the chicken and cut into small pieces.
2. Step
Heat the olive oil in a frying pan, add the meat and fry it. Remove and set aside.
3. Step
Add the onion, garlic and sauté them until golden brown.
4. Step
Then add the rice and sauté it in the glass. Pour the wine over the rice and wait for it to evaporate.
5. Step
Then add the meat to the rice, cover with the stock and cook covered for 15-20 minutes until the rice is tender, stirring occasionally.
6. Step
Finally, add the grated Parmesan cheese to the risotto, season with salt and pepper and mix well.
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