Risotto with carrots and chicken
6 servings
90 minutes
Carrot and chicken risotto is a delicate and aromatic dish of Italian cuisine that embodies coziness and home warmth. It combines the creamy texture of rice, the rich flavor of chicken broth, and the light sweetness of carrots that add color and freshness. The origins of risotto trace back to northern Italy, where it is prepared with various ingredients, with the key element being the right cooking technique. In this version, bacon adds depth of flavor while aromatic herbs provide an elegant aftertaste. White dry wine enhances the dish's sophistication, while parmesan and butter complete the harmony of flavors. Risotto is perfect for a cozy family dinner or festive table, paired with a glass of white wine and fresh green salads.
1
Boil broth from 2 liters of water, vegetables (1 carrot, 1 onion, celery) and wings on low heat for 45 minutes. Remove the wings and vegetables. Add sliced carrot. After 10 minutes, turn off the broth, salt it, and remove the carrot.
- Carrot: 350 g
- Onion: 100 g
- Celery stalk: 1 piece
- Chicken wings: 700 g
- Salt: to taste
2
Separate the meat from the bones on the wings and tear it into small pieces.
- Chicken wings: 700 g
3
In a pan, fry diced bacon, 2 heads of finely chopped shallots, garlic in its skin, slightly crushed, olive oil (30 grams), and bay leaf. After 3-4 minutes, add leeks in rings, onion, 2 sage leaves, and a sprig of rosemary. Increase the heat and after 2-3 minutes, add chicken meat and butter (25 grams). Fry for 2-3 minutes and remove garlic, sage, bay leaf, and rosemary. Add chopped parsley. Turn off after 1 minute.
- Bacon: 80 g
- Shallots: 3 pieces
- Garlic: 2 cloves
- Extra virgin olive oil: 50 ml
- Bay leaf: 1 piece
- Leek: 60 g
- Onion: 100 g
- Sage: 2 pieces
- Rosemary: 1 stem
- Chicken wings: 700 g
- Butter: 50 g
- Chopped parsley: 3 tablespoons
4
Pour olive oil (20 grams) into a pot, add chopped shallots and rice. Sauté for one minute. Pour in wine and let it evaporate. Add sliced carrots and after a minute, as the rice absorbs and cooks, add broth (cooking time about 18 minutes). Remove from heat and mix with grated cheese and butter (25 grams).
- Extra virgin olive oil: 50 ml
- Shallots: 3 pieces
- Rice: 400 g
- Dry white wine: 80 ml
- Carrot: 350 g
- Chicken wings: 700 g
- Grated Parmesan cheese: 3 tablespoons
- Butter: 50 g
5
Place the rice on a plate and top it with chicken.
- Rice: 400 g
- Chicken wings: 700 g