:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/J0sb7rgFsM2Q8_w8-Tc3/6fb93a26efde209e16ffe0915dc2ea.jpeg "Mushroom risotto with chicken")
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Mushroom risotto with chicken
This is the best mushroom risotto with chicken. Whenever I'm in the mood for something special, yet convenient, I make this recipe.
Ingredients
- 300 g chicken meat
- 250 g Rice arborio
- 150 g fresh mushrooms (wild or cultivated)
- 1 a piece onion
- 2 cloves garlic
- 1 l chicken broth
- 50 g butter
- Salt and black pepper for seasoning
- Parmesan cheese for sprinkling
- Cooking oil
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Directions
First, cut the chicken into pieces and season with salt. Then fry it in a frying pan with a little oil.
When the meat is golden brown, remove it from the pan and set aside. In the same pan, fry first the finely chopped onion in the glass, then add the crushed garlic and finally the prepared sliced mushrooms. Let them fry until they release their juices.
Then add the rice and stir.
The most important part of preparing risotto is regular basting and stirring. Therefore, add the chicken stock gradually, always just enough so that the rice is covered with liquid. Stir and cook over a low heat until the rice has absorbed all the stock. This whole process takes approximately 15-20 minutes.
When the rice is almost done, return the chicken to the pan and stir. If the risotto is too thick, add a little water or stock. Finally, add the butter and grated Parmesan cheese. The chicken should be completely done at this stage and the mushroom risotto is creamy and juicy.
When serving, sprinkle with a little more Parmesan cheese.
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IwaMushroom risotto with chicken
This is the best mushroom risotto with chicken. Whenever I'm in the mood for something special, yet convenient, I make this recipe.
First, cut the chicken into pieces and season with salt. Then fry it in a frying pan with a little oil.
When the meat is golden brown, remove it from the pan and set aside. In the same pan, fry first the finely chopped onion in the glass, then add the crushed garlic and finally the prepared sliced mushrooms. Let them fry until they release their juices.
Then add the rice and stir.
The most important part of preparing risotto is regular basting and stirring. Therefore, add the chicken stock gradually, always just enough so that the rice is covered with liquid. Stir and cook over a low heat until the rice has absorbed all the stock. This whole process takes approximately 15-20 minutes.
When the rice is almost done, return the chicken to the pan and stir. If the risotto is too thick, add a little water or stock. Finally, add the butter and grated Parmesan cheese. The chicken should be completely done at this stage and the mushroom risotto is creamy and juicy.
When serving, sprinkle with a little more Parmesan cheese.
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