Risotto with chicken breast
4 servings
25 minutes
Chicken breast risotto is a delicate, aromatic dish from Italian cuisine that enchants with its velvety taste and harmony of ingredients. The golden hue of saffron gives the risotto a noble color and refined spice, while the chicken fillet adds juiciness and richness. Onion and garlic create an appetizing aroma that unfolds during frying, and dry white wine adds a light acidity and depth of flavor. The finishing touch is grated Parmesan, which gives the dish a creamy texture and richness. This risotto is perfect for both a cozy family dinner and a festive European-style dinner. The best way to enjoy it is with a glass of white wine and warm conversation.
1
Dissolve a pinch of saffron in 50 ml of boiling water. Finely chop the onion and garlic.
- Saffron: pinch
- Onion: 1 piece
- Garlic: 1 clove
2
Sauté onion, garlic, and chicken fillet in a non-stick pan without oil. Add rice, pour in wine, and evaporate for two to three minutes.
- Onion: 1 piece
- Garlic: 1 clove
- Chicken breast fillet: 500 g
- Arborio rice: 120 g
- Dry white wine: 70 ml
3
Pour in the saffron infusion and cook, stirring constantly. Add water as it evaporates and keep stirring.
- Saffron: pinch
4
The rice should cook for 17 minutes. At the 15-minute mark, season the risotto with salt and pepper, add grated parmesan, mix, and serve.
- Salt: to taste
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 40 g
