Chicken Risotto
4 servings
60 minutes
Chicken risotto is a classic Italian dish that combines the tenderness of chicken fillet, the creamy texture of Arborio rice, and the rich aroma of spices. Risotto originated in the northern regions of Italy, where rice was a staple in many traditional dishes. White wine and saffron give this version a refined taste with a hint of sweetness and warm spice notes. Yellow bell pepper and corn add juiciness and brightness, while grated Parmesan completes it with a soft creaminess. This dish is perfect for a cozy dinner, evoking the warmth of home and Italian culinary tradition. The best pairing is with a glass of white wine and fresh herbs that enhance the flavor's richness.
1
In a small amount of oil, first fry the chopped onion, then add small pieces of diced chicken fillet.
- Onion: 2 pieces
- Chicken fillet: 400 g
- Olive oil: 30 ml
2
When the chicken turns white, we add cubes of yellow sweet pepper to the pan.
- Yellow bell pepper: 1 piece
3
We mix, cook for a few minutes, then add saffron. I had not real saffron, but safflower (sometimes sold as saffron, but much cheaper). This spice can be added in quite large amounts, but if you have real saffron, it's better to use that.
- Saffron: pinch
4
Pour rice into the pan, add salt, and cook for 2-3 minutes.
- Arborio rice: 350 g
- Salt: 1 teaspoon
5
Add wine in small portions, continuing to stir. When the wine is absorbed, start pouring in hot broth in small portions.
- White semi-dry wine: 200 ml
- Chicken broth: 1200 ml
6
Adding corn.
- Canned corn: 200 g
7
We continue to stir and pour in the boiling broth in small portions.
8
When the rice is almost ready, taste it for salt and add pepper.
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
9
Grate the parmesan to sprinkle it over the finished risotto. Serve the risotto hot, sprinkled with parmesan.
- Parmesan cheese: 100 g