Risotto with chicken and parmesan
6 servings
90 minutes
Chicken and parmesan risotto is an exquisite dish of Italian cuisine that combines the creamy texture of Arborio rice with the rich flavor of chicken meat, aromatic broth, and delicate parmesan. The history of risotto traces back to Northern Italy, where it was traditionally cooked slowly, allowing the rice to absorb liquid and develop its flavor. In this version, chicken sautéed in oil and white wine adds richness to the dish, while parmesan contributes tenderness and depth of flavor. With a harmonious balance of textures and aromas, chicken and parmesan risotto is perfect for a cozy family dinner or a festive table, captivating with its creamy taste and Italian charm.
1
Separate the chicken meat from the bones. Cut the meat into cubes. Finely chop one onion.
- Chicken: 1 kg
- Onion: 2 pieces
2
Place chicken bones, celery, carrot, and a whole onion in a pot, pour in 1.5 liters of water, add salt and pepper, and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain the broth and pour 500 ml into a clean pot. Put the broth on the heat and warm it until it simmers gently.
- Chicken: 1 kg
- Celery stalk: 1 piece
- Carrot: 1 piece
- Onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Melt 65 grams of butter in another pot, add onion and chicken, and cook on low heat, stirring, for 10 minutes until the chicken is golden brown. Season with salt and pepper, then add wine. Cook for 12-15 minutes until the liquid evaporates.
- Butter: 100 g
- Onion: 2 pieces
- Chicken: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Dry white wine: 200 ml
4
Add the rice and cook, stirring, for 2 minutes until the rice becomes translucent. Add broth to cover the rice and cook, stirring, until the liquid is fully absorbed. Add more broth and continue cooking, stirring. Do not add the next portion of broth until the previous one is completely absorbed.
- Arborio rice: 200 g
- Chicken: 1 kg
- Celery stalk: 1 piece
- Carrot: 1 piece
- Onion: 2 pieces
5
When all the broth is absorbed and the risotto is almost ready (this will take about 20 minutes), remove the pot from the heat and stir in the remaining butter and grated Parmesan. Cover, wait for 5-7 minutes, then serve.
- Butter: 100 g
- Parmesan cheese: 50 g