Chicken and mushroom risotto. Risotto with chicken and mushrooms

Chicken risotto: 2 recipes - with vegetables and mushrooms

It is impossible to imagine a classic risotto without a recipe with mushrooms, and the recipe for risotto with chicken is especially popular among meat options.

Cooking an Italian dish with tender chicken and fresh, nutritious vegetables is not just a cooking process; you will treat your guests or loved ones to a magnificent and tasty dish that has excellent taste and is rich in nutrients. It is important not to overcook juicy vegetables so that they retain maximum vitamins.

It will also be better to use country products: vegetables and poultry, although it is usually somewhat fattier, but an absolutely natural product. In this article you will learn how to make chicken risotto at home yourself.

“Green” risotto with chicken

By “green” we mean that the main ingredient in this recipe will be vegetables. This recipe will especially appeal to those who prefer to eat proper and healthy food. To prepare your own gourmet Italian dish at home, you only need a few key ingredients:

homemade chicken fillet 300 g;
drinking water approximately 300 ml;
vegetables: sweet pepper, carrots, broccoli and tomato (optional);
small round rice 200-250 g (Arborio is preferred);
4 cloves of garlic;
1 onion;
white wine 150 ml;
herbs (thyme, parsley or basil);
black pepper (add to taste);
olive oil (needed for frying);
salt (add to taste).

Cooking recipe for chicken and vegetable risotto with step-by-step instructions:

First you should work on the broth, since during stewing it should already be ready and hot. To make the broth, put the chicken, pre-cut into equal-sized cubes, into a deep saucepan, then fill it with drinking water and set to simmer on low heat for half an hour. Be sure to add salt and pepper to the broth.
Now rinse the rice until the cloudy white sediment in the water disappears. Dry it by placing it on a napkin or towel.
The onion needs to be cut larger, the garlic too. Place in a frying pan with a small amount of heated oil, fry the onion and garlic on all sides for 20 seconds.
Add chopped vegetables (of your choice) to them and fry them for no more than half a minute. If you have chosen only pepper, add it to the dish in different colors - red pepper, yellow and green - the presentation will be more beautiful and the cooking process will be more interesting.
Add the chicken you used for the broth to the pan and lightly fry it for about a minute, as seen in the bottom photo.
Add dried rice there and fry for no more than three minutes.
Now it's time for the wine. Pour it into the onion, garlic and rice and simmer until the liquid has evaporated, that is, about 5 minutes at low temperature, stirring constantly with a long wooden spoon.
Gradually, slowly, slowly pour the hot liquid into the pan with half a glass of broth. Do not forget that the broth must be at the appropriate temperature - hot. You need to pour it in portions, only when the previous half a glass has already been absorbed into the rice. The dish should have a slightly mushy consistency.

A few minutes before the end of cooking, add greens to the pan for decoration.

Risotto with chicken and mushrooms

To start cooking, you need to prepare some products used in the recipe for Italian risotto:

homemade chicken fillet 500 g;
fresh vegetables: zucchini and broccoli (you can add green pepper);
mushrooms (champignons) 200 g;
small round rice 200-250 g (Arborio is preferred);
1 onion;
white wine 150 ml;
herbs (thyme, parsley or basil);
parmesan 100 g;
chicken broth approximately 300 ml;
black pepper (add to taste);
4 cloves of garlic;
salt (add to taste);
olive oil (needed for frying).

Step by step cooking process:

Cut the fillet into large pieces, cut the onions, mushrooms and vegetables into rounds.
In a preheated frying pan with a little oil, fry the onion, then add mushrooms to it after 30 seconds, then meat and vegetables, as in the photo below.
Rice must be prepared as in the previous recipe and added to the meat and vegetable mixture.
Add the wine and simmer until the liquid is absorbed into the rice. Then, in portions, as in the previous recipe, add half a glass of broth.
The dish should have a slightly mushy consistency. At the very end of cooking, add cheese and herbs.

Delicious risotto with chicken and mushrooms is ready to serve!

: Recipe for risotto with chicken and mushrooms

Source: https://gotovite.ru/mirovaya-kuxnya/rizotto-s-kuricej-2-recepta-s-ovoshhami-i-gribami.html

With tomatoes and bell peppers

Ingredients:

chicken – 1 kg;
onions – 1 pc.;
carrots – 1 pc.;
rice – 0.2 kg;
dry white wine – 0.1 l.;
sweet bell pepper – 1 pc.;
cherry tomatoes – 6 pcs.;
grated ginger to taste;
tomato paste to taste;
salt and spices to taste.

Almost every risotto recipe starts with preparing the broth. You will need a deep saucepan in which the chicken carcass will fit whole or disassembled. To make the broth spicy and tender, add one carrot and onion to it during the cooking process. Half an hour before cooking, add dry white wine to the broth.
To cook rice, heat a small amount of olive oil in a frying pan. The cereal should be washed and dried, and then fried a little. The oil should completely cover the rice. Then a little dry white wine is added to it. As soon as it is absorbed, you can pour in the broth in portions. As a result, the rice should retain some liquid.
Chicken fillet should be cut into thin slices and fried until golden brown. Separately from it, you need to fry the garlic slices and onions. Only after this can they be mixed with chicken meat.
Cut sweet bell peppers and cherry tomatoes into small cubes. They will need to be lightly fried in vegetable oil with tomato paste. Mushrooms are cut into thin petals and fried until golden brown. After this, all the ingredients are added to the rice along with spices and grated ginger. Mix the ingredients thoroughly, leave them covered for 5-7 minutes, then remove from heat and serve. Bon appetit!

Mushroom risotto, like mushroom lasagna, does not limit the cook’s choice of main products. If the housewife has fresh wild mushrooms, they can be safely added to the rice after careful processing. This dish has won millions of hearts with its tenderness, piquancy and magical taste, so you definitely need to try it!

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Risotto with chicken and mushrooms – 7 recipes

Risotto is a popular dish in Northern Italy based on starchy rice. You can experiment with other ingredients. Risotto with chicken and mushrooms will pleasantly surprise your loved ones gathered at Sunday dinner and demonstrate your culinary talent.

The classic recipe, which is quite easy to follow, involves the use of the following products:

220 g mushrooms;
30 g butter;
300 g each of rice and fillet;
1 liter of broth;
15 ml sunflower oil;
2 onions;
a piece of Parmesan;
100 ml white wine;
salt, spices and herbs.

Cooking steps:

A cast iron cauldron is placed on the stove in which the butter is melted.
Mushrooms are cut into slices, which are fried over medium heat.
When the mushrooms become golden brown, add fillet cut into pieces.
Everything is salted and seasoned.
After 5 minutes, the fried foods are removed onto a plate.
Chopped onions are sauteed in a cauldron, to which, after they reach transparency, rice is sent.
The contents of the cauldron are salted and after 3 minutes filled with wine.
When the wine is absorbed, pour 150 ml of broth into the rice.
After the first portion of liquid is absorbed, the broth is added in parts.
The rice is cooked for about half an hour, after which it is mixed with chicken and mushrooms, crushed with chopped herbs and grated cheese.

With cream sauce

Along with pasta, Italians most love risotto, which with mushrooms and creamy chicken turns out very appetizing.

You will need:

200 g rice;
2 times more champignons;
300 g fillet;
carrot;
2 onions;
a piece of butter;
50 ml cream;
garlic clove;
a piece of cheese;
salt, spices.

Progress:

The fillet is boiled together with a whole carrot and 1 onion.
The second onion is cut into cubes and fried along with chopped mushrooms.
The rice is boiled in such a way that the grains remain slightly hard.
From a stack of broth, the same volume of cream and 20 g of butter, a sauce is prepared with the addition of spices and salt.
A little broth, boiled fillet cut into pieces and rice are added to the onion-mushroom mass, after which the dish is poured with sauce.
Before serving, sprinkle the risotto with cheese shavings.

With broccoli

Using broccoli will give the dish a whole new flavor.

To complete the recipe you need:

1 liter of broth;
400 g breast;
350 g short grain rice;
250 g broccoli;
250 ml white wine;
3 onions;
100 g mushrooms;
15 ml olive oil;
15 g lemon zest.

Step-by-step cooking instructions:

Chopped onions and breast pieces are fried in a frying pan with a thick bottom for about 5 minutes.
Then rice is added to the meat mass. After 3 minutes of frying, the products are poured with wine.
When the liquid has evaporated, broth is poured into the container.
Next, chopped mushrooms, broccoli, zest and salt with spices are sent to other products.

How to cook risotto in a slow cooker

Italian cuisine can be easily prepared using a slow cooker.

You will need to prepare:

chicken carcass weighing 1 kg;
30 g dried mushrooms;
carrots;
onion;
70 ml dry white wine;
300 ml chicken broth;
300 g rice;
salt, spices and ½ cup butter.

Cooking method:

The chicken is boiled for about 2 hours, after which the broth is filtered.
The loin part is separated and cut into pieces.
The carrots are grated and the onions are chopped with a knife.
The kitchen appliance is set to the “Frying” mode.
The vegetable mass is laid out in the bowl.
After 5 minutes, pre-boiled and chopped mushrooms, as well as chicken, are sent into the container.
Everything is salted and seasoned.
After 5 - 7 minutes, the washed rice is placed in the bowl and everything is poured with wine.
Cook the dish in the “Stew” mode for about 30 minutes, adding broth as the liquid evaporates.

An interesting version of the dish, for the execution of which you will need:

200 g rice;
300 g fillet;
300 g mushrooms;
3 pcs. bell peppers of various colors;
carrot;
bulb;
½ liter of broth;
200 ml cream;
½ head of garlic;
200 g green peas;
a piece of Parmesan;
100 ml olive oil;
rosemary, oregano, salt.

Preparation stages:

Oil is poured into a frying pan and chopped garlic and onion are fried until golden brown.
Next, rice is poured in and covered with oil.
Cook the cereal for about 10 minutes in boiling fat.
After this, the contents of the frying pan are transferred to the pan.
The chicken is boiled until half cooked, chopped, and the broth is filtered.
Pieces of meat are laid out with rice.
Next, chopped carrots, peppers, peas, salt and spices are sent to the pan.
The dish is poured with broth, and after 15 minutes of stewing, it is seasoned with cream.
After 10 minutes, the risotto, crushed with cheese, can be served.

A simple but very tasty dish with Italian roots is prepared from:

1 liter of broth;
300 g fillet;
the same amount of porcini mushrooms;
400 g rice;
150 ml dry white wine;
bulbs;
2 cloves of garlic;
butter;
a piece of cheese;
salt and spices.

If you couldn’t find Parmesan, you can safely replace it with any hard cheese with a salty taste.

When executing the recipe:

The fillet and mushrooms are cut into small pieces, the onion into cubes.
The garlic turns to mush.
Mushrooms are fried in a frying pan with heated oil.
After 3 minutes, the fillet is sent there.
The contents of the container are salted and peppered.
Chopped onions and garlic are fried in a deep frying pan with a thick bottom, where washed rice is then placed.
First, the cereal is poured with wine, after which the broth has evaporated.
When the cereal is ready, sprinkle the dish with cheese and pour cream.
Finally, chicken and mushrooms are added to the pan, after which everything is thoroughly mixed.

Cooking with cheese

It is simply impossible to imagine Italian cuisine without cheese.

To prepare risotto you need:

250 g each of fillet and mushrooms;
250 g rice;
800 ml broth;
a piece of cheese;
100 ml wine;
large onion;
a shot of olive oil;
a little butter;
salt, spices and herbs.

Scheme for creating an original dish:

The onion is cut into cubes, the fillet into pieces, and the mushrooms into slices.
Onion cubes are lightly fried in olive oil, after which chicken pieces are added to them.
Next, rice is laid out, which is poured with wine, and mushrooms.
After all the liquid has evaporated, ¼ of the broth is poured into the dish.
Next, the risotto is stewed with the gradual addition of the remaining rich composition.
At the end, butter is added to the risotto to add softness.
The dish is salted, seasoned and crushed with cheese shavings.

Risotto is an excellent hearty dish of Italian cuisine, perfect for a family dinner or holiday table.

See for yourself, because despite the exquisite name, this dish is prepared in no time.

Source: https://CreativPortal.ru/rizotto-s-kuricej-i-gribami-7-receptov-prigotovlenija/

Recipe with porcini mushrooms

Porcini mushroom or boletus is a very useful component for a nutritious dish. With it you can prepare the perfect chicken risotto in a fragrant broth.

For this you will need the following products:

boiled meat – 300 g;
broth - 3 tbsp;
boiled rice – 400 g;
porcini mushrooms – 250 g;
dry white wine – 150 ml;
garlic – 2 cloves;
onion – 1 pc.;
grated cheese – 100 g;
cream – 50 ml;
butter – 50 g;
olive oil;
herbs and spices.

Fry chopped onion in a hot frying pan with olive oil, add pieces of porcini mushroom to it.
Add pieces of meat, a few tablespoons of broth to the ingredients, squeeze out the garlic cloves, season with salt and simmer for 3 minutes.
Pour a couple of tablespoons of broth into a bowl, the same amount of cream, then spices and melted butter. Stir.
Pour crumbly rice into the fried ingredients, pour in creamy dressing and stir.
Remove from the stove, let the risotto brew, then put it on plates.

Risotto with chicken and rice will delight you with its nutritious taste and incomparable aroma. This dish is easy to prepare for family gatherings or as a treat for friends. Each Italian risotto recipe has its own cooking characteristics, which diversify the culinary skills of skilled housewives.

Risotto with chicken and mushrooms - 7 delicious recipes to cook at home

Risotto with chicken and mushrooms is prepared in Italian style; the dish is distinguished by its deep aroma and creaminess. From the first try, the culinary composition fascinates with its delicate taste, complex and long aftertaste. The combination of Arborio rice, white wine and spicy broth emphasizes the sophistication of European cuisine.

Basic recipe for a delicious dish

Proper preparation of the dish guarantees pleasure in taste and delight in the appetizing appearance. But for this you need to try, you can start with the classic recipe.

This is the most Italian recipe with a complete list of necessary ingredients:

chicken meat – 250 g;
champignons – 250 g;
Arborio rice variety – 250 g;
meat or mushroom broth - 1 l;
dry white wine – 100 ml;
Parmesan cheese – 100 g;
onion – 2 pcs.;
olive oil – 75 ml;
butter – 5 g;
a bunch of parsley;
spices to taste.

Cooking method:

Onions are peeled and chopped into small cubes.
Similar to onions, chicken fillet is chopped into small pieces.
Fresh mushrooms are washed and then cut into slices.
Place sliced onions in a hot frying pan with olive oil and fry for several minutes.
Next, add white chicken pieces and continue frying for 5 minutes.
The washed rice is poured into a frying pan and quickly mixed with the fried ingredients.
The mixture is sautéed for several minutes, the wine is poured in, and the alcohol is fried until the alcohol evaporates.
Next, pour one glass of broth into the dish, steam and stew the rice in it.
After the water has completely evaporated, add champignon slices and another glass of broth.
The entire composition is stirred until the next evaporation.
Then season with your favorite spices and add a glass of aromatic liquid again.
You need to try the rice, if it is ready, then add butter, grated Parmesan, herbs and mix everything.

The dish will be more flavorful if cooked in mushroom broth or mixed. First add a glass of mushroom, then chicken, and finally - any of them.

Cooking in a slow cooker

How to cook risotto in a slow cooker is one of the most common questions among beginners. Italian cuisine recipes have an excellent property - versatility. Therefore, a rice dish is easy to prepare in a modern multicooker.

For this you will need products:

chicken meat – 700 g;
mushrooms, dried or fresh – 150 g;
onion – 100 g;
carrots – 100 g;
dry white wine – 70 ml;
long rice – 300 g;
vegetable oil – 1.5 tbsp. l.;
spices to taste.

Execution method:

Boil chicken fillet or whole chicken. The finished meat is cut into medium pieces.
The aromatic broth is filtered in a convenient way.
Onions and carrots are peeled from unnecessary parts and chopped into cubes.
Sliced vegetables are poured into a multicooker with oil and the frying mode is set for 15 minutes.
When using dried mushrooms, soak them for a couple of hours in clean water.
The washed rice grains are poured onto a towel to dry completely.
Then pour it into the slow cooker with the vegetables, add mushrooms and meat pieces, and season with spices.
All ingredients are fried and mixed for 5 minutes.
The next turn is a wine drink, pour it out, close the lid, and set the stewing mode for 30 minutes.
After 5 minutes, pour in the first glass of chicken broth and mix everything.
When the rice absorbs the liquid composition, add a second portion, and after a while - a third.
Test for taste and readiness, turn off the multicooker, and place in a beautiful dish.

How to cook with cream

This favorite recipe with mushrooms, chicken and cream is most often prepared for friendly parties or family celebrations. This luxurious dish with the most delicate composition will serve as a European treat that will be remembered for a long time.

Creamy risotto is prepared using Italian technology with the following products:

boiled rice – 200 g;
chicken meat – 300 g;
fresh champignons – 400 g;
carrots – 1 pc.;
onion – 2 pcs.;
butter – 50 g;
cream – 50 ml;
Italian spices to taste;
vegetable oil – 1.5 tbsp. l.;
hard cheese – 100 g;
garlic – 1 clove.

Execution method:

To make a fragrant broth, add chicken, peeled carrots and one onion to an enamel pan.
Another onion is finely chopped, then fried in a frying pan until golden brown.
Chopped champignon slices are added to the onion and sautéed.
Place pieces of meat, a few tablespoons of broth into the fried mixture, squeeze out garlic cloves, season with salt, and simmer for 3 minutes.
The creamy filling is prepared in a separate container: 50 ml of chicken broth and cream are poured into the bowl, Italian spices and soft butter are poured in, and brought to a uniform consistency.
Boiled rice is added to the mushroom and vegetable ingredients, poured with creamy filling and stirred.
Remove from the stove, allow the dish to be saturated with all the aromas, then pour into a beautiful tray for serving.

Risotto with chicken, mushrooms and broccoli

The addition of vegetables will make the dish healthy and also unusual. In addition to broccoli, the risotto is flavored with citrus, which will get all your taste buds working. The recipe is quite tempting.

To complete it you will need:

chicken breast – 400 g;
Arborio rice variety – 350 g;
broccoli inflorescences – 250 g;
white wine – 250 ml;
onion – 3 pcs.;
fresh mushrooms – 100 g;
clean water – 1 l;
olive oil – 1 tbsp. l.;
lemon zest – 1 tbsp. l.;
cubes with wild mushrooms for broth.

Cooking method:

Meat fillet and onions are cut into cubes and placed in a hot frying pan with oil for frying for 6 minutes.
Pour washed rice grains into the mixture, mix and continue frying for 3 minutes.
Pour in a portion of wine and simmer until the alcohol evaporates.
To make the broth, stir the spice cubes in hot water.
Pour the first glass into the risotto and wait for it to be absorbed, then the second and third in the same way.
When the rice has absorbed all the liquid, add chopped broccoli, mushrooms, and lemon zest.
The whole composition is mixed, simmered for 5 minutes under a closed lid.

With grated cheese

Risotto with chicken, mushrooms and cheese is perfect for a hearty family lunch. The Italian dish contains all your favorite ingredients, which are combined in a tasty and original way.

Preparation takes place according to the standard scheme with the following composition:

boiled meat – 300 g;
long rice – 250 g;
champignons – 150 g;
Parmesan cheese – 50–100 g;
chicken or mushroom broth – 500 ml;
vegetable oil – 1.5 tbsp. l.;
salt, turmeric and dried ginger to taste.

Cooking method:

Fry finely chopped onion in a frying pan with oil until golden brown, then remove it into a separate bowl.
Washed, well-dried rice grains are poured into a frying pan and fried until transparent. Mix with turmeric and ginger.
The rice is filled with broth to the brim, simmered until completely absorbed, then the next portion of liquid is added. Simmer until half cooked.
During this time, the champignon slices are fried.
When the rice cereal is almost ready, add chicken pieces, fried onions and champignons. Then pour in a few tablespoons of broth and simmer with the lid open for 3 minutes.
Lastly, add the grated cheese and mix until smooth. Thus, risotto with chicken, mushrooms and cheese is ready.

We complement the dish with vegetables

If you want summer flavors, bell peppers, green peas, and herbs will add fresh notes to the dish. This recipe will highlight the diversity and versatility of Italian recipes.

To prepare a delicious rice porridge, use the following ingredients:

Arborio rice – 200 g;
boiled chicken – 300 g;
fresh mushrooms – 300 g;
sweet pepper – 200 g;
carrots – 2 pcs.;
onion – 1 pc.;
broth – 2.5 tbsp;
cream – 1 tbsp;
garlic – 3 cloves
fresh peas - 1 tbsp.;
Parmesan cheese – 110 g;
greens – 1 bunch;
olive oil – 2 tbsp. l.;
spices to taste.

Cooking method:

Chicken fillet, carrots, sweet peppers are cut into cubes.
Boil the mushrooms and fry them in a frying pan until fully cooked.
In another frying pan, fry the onion and garlic until golden brown, add rice to it, and fry for several minutes.
The fried rice is transferred to the microwave container. Mushrooms, sliced vegetables, peas, and spices are poured into it. Pour in the broth and simmer for 15 minutes.
Then cream is added, pieces of meat are transferred, and herbs are poured out. Cook for another 3 minutes and turn off the equipment.
Sprinkle with grated cheese, mix everything and leave covered for 10 minutes until fully cooked.

With grated cheese

Risotto with chicken, mushrooms and cheese is perfect for a hearty family lunch. The Italian dish contains all your favorite ingredients, which are combined in a tasty and original way.

Preparation takes place according to the standard scheme with the following composition:

boiled meat – 300 g;
long rice – 250 g;
champignons – 150 g;
Parmesan cheese – 50–100 g;
chicken or mushroom broth – 500 ml;
vegetable oil – 1.5 tbsp. l.;
salt, turmeric and dried ginger to taste.

Fry finely chopped onion in a frying pan with oil until golden brown, then remove it into a separate bowl.
Washed, well-dried rice grains are poured into a frying pan and fried until transparent. Mix with turmeric and ginger.
The rice is filled with broth to the brim, simmered until completely absorbed, then the next portion of liquid is added. Simmer until half cooked.
During this time, the champignon slices are fried.
When the rice cereal is almost ready, add chicken pieces, fried onions and champignons. Then pour in a few tablespoons of broth and simmer with the lid open for 3 minutes.
Lastly, add the grated cheese and mix until smooth. Thus, risotto with chicken, mushrooms and cheese is ready.

Risotto with mushrooms and chicken: an Italian dish made from affordable ingredients

Culinary portal “Hurray!
Cooks" / ura-povara.ru Risotto with mushrooms is a pasty hot dish made from high-starch rice with the addition of mushrooms.

It is difficult to single out the classic and only correct recipe for risotto - different regions of Italy have their own characteristics of this dish. However, the cooking technology remains unchanged - the rice is never washed, but must be fried at the beginning of cooking.

Broth or water is added to the risotto in small portions, only after the previous portion of liquid has been absorbed.

Risotto is often prepared with meat, chicken, mushrooms or seafood, but there is also a recipe for a sweet dish - for example, with dried fruits. Regardless of the additives, risotto always has a creamy, viscous consistency.

Help: “Hurray! Cooks" is portal in Russia recipes from chefs , expert articles and an online culinary school. Our motto is “We will teach you how to cook!”

Chef's word

Alexander Ivakhnenko,

cook, cafe-bar “Ryazhenka”
“It’s better to cook with fresh mushrooms, as they will not color the chicken and will remain white”

Ingredients for 2 servings

Chicken broth - 500 g
Chicken breast fillet – 200 g
Frozen sliced champignons – 150 g
Arborio rice – 150 g
Onion - 40 g
Parmesan cheese - 30 g
Butter - 20 g
Lemon juice - 10 g
Garlic - 1 clove
Parsley - 3 g
Salt - 1 g

Preparation

Chicken broth can be replaced with regular boiled water, but the taste of the dish will be less rich.

For risotto, it is better to use short-grain rice, rich in starch. In addition to the Arborio variety, Baldo, Maratelli, and Padano are suitable.

In addition to Parmesan, you can add any other hard cheese - for example, Goya, Gruyère or Pecorino.

Frozen mushrooms will also work. Before frying, they need to be thawed and excess water drained so that they do not lose their taste and juiciness.

Step 1

Cut the onion and garlic into small cubes. Finely chop the greens, leaving two sprigs of parsley for serving. Cut the chicken fillet into large cubes. Grate the cheese on a fine grater.

If you are cooking with fresh champignons, cut them in half and then into 2-3mm thick slices.

Step 2

Cut the lemon lengthwise into four parts. Take one quarter, make a diagonal cut in the pulp and, leaving the knife in the lemon, squeeze the slice on both sides - this way the pulp and seeds will not fall into the bowl. Squeeze out the juice.

Step 3

Heat olive oil in a frying pan over high heat and add garlic. Saute for 10-15 seconds and add mushrooms, cook for another 1 minute over high heat. Place the chicken fillet in the pan and, stirring occasionally, fry all the ingredients together for 4-5 minutes. Transfer the chicken and mushrooms from the pan to a bowl.

Step 4

Heat a clean frying pan over medium heat and melt the butter in it. Add the onion and fry it for 2 minutes - it should remain white and not browned in any way. Add the rice and, stirring constantly, cook for 4-5 minutes - the rice will become more transparent.

Step 5

Pour a third of the chicken broth into the pan with the rice. Cook over medium heat for 3-4 minutes. Be sure to stir constantly, otherwise the rice will stick together. When more than half the liquid has been absorbed, add another third of the broth. Repeat this step until the rice has absorbed almost all the liquid and is cooked al dente. The whole process will take about 10-12 minutes.

Step 6

Without turning off the heat, add the chicken and mushrooms to the rice. Add salt and lemon juice, stir.

Step 7

After 3 minutes, add grated cheese and herbs, reduce heat. Stir the ingredients well so that the cheese is evenly distributed throughout the risotto. Turn off the heat.

10 best risotto recipes and secrets to the perfect dish

There is no classic risotto recipe. The constant components of this dish are rice and broth. But other ingredients may vary.

However, there are a few general rules for preparing risotto that need to be followed.

10 secrets to perfect risotto

For risotto, you need to choose round, starchy varieties of rice. The best varieties are considered to be Arborio, Carnaroli, Baldo and Vialone Nano. Sometimes manufacturers specifically indicate on rice packages that it is suitable for risotto.
At the beginning of cooking, onions are almost always fried. It should soften but not brown.
Add rice to the onion and fry it for 2-3 minutes, stirring constantly. The grains should be saturated with oil and become translucent.
Dry white wine is almost always added to risotto. It gives the dish a special aroma. But if you don't want to use alcohol, just replace it with broth.
Chicken or vegetable broth is suitable for any risotto.
Sometimes mushroom, fish or beef will be appropriate. In extreme cases, the broth can be replaced with water with bouillon cubes dissolved in it.
The broth must be hot, but not boiling.
The liquid must be added in parts - about one ladle at a time.
The next portion is poured in after the previous one has evaporated. In this case, you need to stir the rice often and cook over low heat.
It takes approximately 20-25 minutes to cook the rice. The rice grains should remain slightly stiff, but the risotto itself should have a creamy consistency. If it turns out a little dry, add more broth.
The broth and Parmesan, which is almost always added to risotto, are quite salty.
Therefore, you need to salt the finished dish carefully.
Once cooked, cover the risotto and let sit for 3-5 minutes. Serve hot.

Ingredients:

1 liter of chicken broth;
1 teaspoon saffron;
1 tablespoon olive oil;
2 tablespoons butter;
1 onion;
200 g rice;
100 ml dry white wine;
50 g parmesan;
salt is optional.

Preparation

Heat the broth and add saffron to it. Heat olive oil and a tablespoon of butter in a saucepan. Fry finely chopped onion until soft.

Add rice to the onion and fry for a couple of minutes. Pour in the wine and stir until it is absorbed into the rice. Gradually pour in the saffron broth.

Add the remaining butter and grated cheese and mix the risotto well. Add salt if necessary.

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