Risotto with mushrooms and chicken
6 servings
35 minutes
Mushroom and chicken risotto is a dish embodying the elegance of Italian cuisine. Originating in northern Italy, risotto has won the hearts of gourmets worldwide with its creamy texture and depth of flavor. In this version, juicy chicken fillet and aromatic mushrooms complement tender arborio rice grains that absorb rich chicken broth and exquisite vermouth. A light citrus note from lemon zest adds freshness, while butter makes the consistency silky. This dish is perfect for a cozy family dinner or a festive feast, showcasing the art of flavor harmony where each ingredient plays its role.
1
Finely chop the onion and sauté in butter until golden. Add the rice and stir, sauté for 1 minute until the rice becomes translucent.
- Onion: 1 head
- Butter: 50 g
- Arborio rice: 500 g
2
Pour in the vermouth and cook until the liquid evaporates.
- Dry vermouth: 150 ml
3
Gradually add hot broth to the rice and add lemon zest.
- Chicken broth: 1 l
- Lemon: 1 piece
4
Season the chicken and unpeeled garlic cloves with salt and pepper, pour in olive oil, and fry until cooked. Add the chopped mushrooms and herbs, and fry for another 5 minutes.
- Chicken breast fillet: 600 g
- Garlic: 4 cloves
- Olive oil: 2 tablespoons
- Fresh mushrooms: 300 g
- Fresh herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
5
While the chicken is cooking, keep adding broth to the rice. Season the rice to taste.
- Chicken broth: 1 l
- Salt: to taste
6
Place rice on plates, topped with chicken and mushrooms.
- Chicken breast fillet: 600 g
- Fresh mushrooms: 300 g
