Risotto with chicken and mushrooms
4 servings
40 minutes
Chicken and mushroom risotto is a delicate, aromatic dish from Italian cuisine that combines the rich flavor of chicken, the velvety texture of rice, and the earthy notes of mushrooms. This recipe originates from the northern regions of Italy where risotto is a cornerstone of gastronomic culture. The jasmine Thai rice used in this version adds an extraordinary lightness and delicacy to the taste. Dry white wine enhances the aroma of the ingredients while tomato paste and fresh vegetables add juicy tones. The dish is perfect for a cozy home dinner or a festive table. Serving risotto with a light sauce like 'Thousand Islands' reveals new facets of its flavor, making it a versatile and elegant choice for any occasion.
1
Cook the rice until 2/3 done.
- Thai jasmine rice: 200 g
2
Cut the chicken fillet into small cubes (1-2 cm sides), fry until cooked in a large heated pan or in a saucepan with vegetable oil (this will be the main pan where the entire dish will finish cooking).
- Chicken breast fillet: 200 g
3
Continue frying the chicken, chop the onion into small cubes, and finely chop or crush the garlic. Sauté the onion and garlic together in a heated pan with vegetable oil until golden, then add to the chicken.
- Onion: 1 head
- Garlic: 3 cloves
4
Chop the pepper into small cubes, cut the tomatoes into 4 pieces each, fry in another pan with tomato paste, and add to the main pan.
- Red sweet pepper: 1 piece
- Cherry tomatoes: 6 pieces
- Tomato paste: 1 tablespoon
5
Slice the mushrooms and fry them in any oil until golden brown.
- Button mushrooms: 400 g
6
Combine everything (including rice), add salt, pepper, and ginger powder to taste.
- Grated ginger: to taste
7
Cover with a lid and cook until ready for 5-7 minutes.
8
Serve on its own or with a light sauce (like 'Thousand Islands', for example).
