Description
A recipe for chicken risotto.
Ingredients
Scale
- 1 litre chicken stock
- 100g butter
- 500g chicken thigh, chopped
- 1 onion, finely chopped
- 200g mushroom cups chopped
- 400g Arborio rice
- 100ml white wine
- 40g fresh Parmesan, finely grated
- 3 tsp parsley, optionally
Instructions
- In a large frypan, heat 80g of the butter over medium heat, then add chicken, onion and mushrooms, and cook, stirring often for 5 minutes.
- Meanwhile, bring a litre of chicken stock to the boil in a saucepan, then let simmer.
- Transfer the chicken, onions and mushrooms to another large saucepan. Add the rice to the saucepan and let it combine with the butter, stirring often for 2 minutes.
- Gradually add the wine to the rice one ladle full at a time, stirring often as the rice absorbs the liquid. Repeat with the stock that has been simmering, over a total of 20 minutes or until all the liquids have been absorbed.
- Remove the saucepan from heat, stir in the remaining butter and permesan. Serve, with parsely on the top, optionally.
Notes
Serving with parsley sprinkled on top of risotto is optional.
Nutrition
- Serving Size: 4
- Calories: 871