Risotto with chicken and soy sauce
4 servings
30 minutes
Chicken and soy sauce risotto is an unusual blend of Italian classic and Asian notes. Born in Italy as a symbol of simplicity and refined taste, risotto has many variations. In this recipe, velvety rice infused with white wine aroma meets the rich, slightly caramel flavor of soy sauce. Tender pieces of chicken marinated with garlic add depth of flavor, while herbs finish the composition with freshness. The dish is characterized by balance — the creaminess of the rice harmonizes with the spiciness of the chicken and delicacy of spices. Perfect for a cozy dinner or special evening when you want to try something new and exquisite. Adding grated cheese and butter makes the risotto particularly rich and pleasant in taste.
1
Cut the chicken into small pieces. Mix with soy sauce and finely chopped garlic. Marinate for one hour.
- Chicken breast fillet: 400 g
- Soy sauce: 150 ml
- Garlic: 3 pieces
2
Place the meat in the heated oil in the pan. Fry until cooked.
- Olive oil: 2 tablespoons
- Chicken breast fillet: 400 g
3
Rinse the rice to avoid cloudy sediment. Drain the water from the rice.
- Rice: 200 g
4
Chop the onion and fry it in oil until golden brown. Remove and discard the onion.
- Onion: 1 piece
- Olive oil: 2 tablespoons
5
Pour the rice into the oil. Fry for 5 minutes.
- Rice: 200 g
- Olive oil: 2 tablespoons
6
Add wine, simmer the rice in wine while stirring until the wine evaporates.
- Dry white wine: 150 ml
7
Add a glass of water or meat broth. Cook, stirring, over medium heat for 15 minutes, adding water if necessary.
- Rice: 200 g
- Olive oil: 2 tablespoons
- Chicken breast fillet: 400 g
8
Salt and pepper the rice to taste. Cover with a lid and let it sit for 10-15 minutes.
- Ground black pepper: pinch
9
Place rice on plates, top with chicken, and garnish with greens.
- Chicken breast fillet: 400 g
- Fresh herbs: 1 bunch
10
By adding grated cheese and a piece of butter to the rice, we will make this dish more filling.
- Rice: 200 g
