Creamy risotto with chicken and mushrooms
6 servings
30 minutes
Creamy risotto with chicken and mushrooms is a true masterpiece of Italian cuisine, combining tenderness and richness of flavor. Its history begins in the northern regions of Italy, where culinary traditions are renowned for creamy textures and deep aromas. The velvety risotto with fragrant champignons and juicy chicken fillet is enriched with cream and white wine, creating a harmonious balance of tenderness and richness. Parmesan adds a savory depth to the dish, while butter provides a pleasant smoothness. It can be served as a standalone dish or alongside fresh baguette and a glass of white wine. This risotto is perfect for a cozy dinner or a festive occasion, filling every moment with warmth and exquisite taste.
1
Season the chicken fillet with salt and pepper, place it in a hot pan with oil. Fry for 4 minutes on each side. Wrap the meat in foil and set aside.
- Chicken breast fillet: 1 piece
2
Slice the mushrooms thinly and fry them over medium heat. After they release their juice and it almost evaporates, pour in a cup of salted chicken broth and 2 cups of cream. Simmer until it starts to thicken. At this point, take the fried chicken breast, cut it into small cubes, and add it to the mushrooms.
- Button mushrooms: 8 pieces
- Chicken broth: 0.5 l
- Cream 30% fat: 2 glasss
- Chicken breast fillet: 1 piece
3
Pour a little oil into a free pan and add a cup of rice. Fry the rice until golden, then pour in wine while stirring the rice, waiting for the wine to evaporate. Gradually add salted chicken broth — it should just cover the rice slightly. As it evaporates, keep adding broth until cooked, remembering to stir. When the rice is done, add butter and mix well.
- Arborio rice: 1 glass
- White wine: 100 ml
- Chicken broth: 0.5 l
- Butter: to taste
4
Combine the creamy mushroom sauce and chicken pieces with rice. Sprinkle with parmesan and mix well again. Cover for 3 minutes, and the dish is ready!
- Parmesan (Parmigiano Reggiano): 400 g
