Chicken risotto - the best recipes. How to properly and tasty cook risotto with chicken.

Chicken risotto - the best recipes. How to properly and tasty cook risotto with chicken.

Risotto is a dish of traditional Italian cuisine. But if you ask in which part of Italy it was originally started to prepare, then you can hardly get a definite answer. One thing is for sure, that the most popular risotto is considered to be in the northern part of Italy, where every hostess cook it at least once a week.

In order to get a gentle and creamy risotto, you definitely need to know the basic recipe for its preparation, and only after that you can interpret the cooking technology at your discretion, or use the ready-made cooking options for this Italian dish.

First of all, you should know that only round starchy rice, arborio, carnaroli and vialone nano are suitable for making risotto. Only these varieties of rice will provide the delicate taste inherent in the risotto. Before you start cooking, rice must be fried in oil, so that the grains become transparent. Then pour a little wine and let it evaporate. Now you can pour broth or some water into the rice and, while constantly stirring the rice, bring it to readiness. Today we will examine several options for cooking risotto with chicken meat. In appearance, this dish will greatly remind you of our traditional pilaf, but believe me, the taste will be completely different.

Recipe 1: Chicken Risotto

Ingredients Required:

- Chicken fillet - 300 g;

- butter - 100 g;

- salt and pepper,

- Onions - 1 pc .;

- rice - 350 g;

- Bulgarian pepper - 1 pc .;

- meat broth - 750 ml;

- tomatoes - 1 pc .;

- carrot - 1 pc .;

- basil - 3-4 stalks;

- Parmesan.


First prepare the meat. Washed and dried fillet cut into cubes. In a deep frying pan with a thick bottom, melt half the butter and fry the cubes of meat in it. When the meat starts to turn red, season it with salt and ground pepper, cover with a lid and continue cooking it for at least 10-15 minutes on minimal heat. While the meat is cooked, prepare the remaining ingredients. Peel the onions, peppers and carrots. Dice onions. Prepare the rice. Roasted meat with a skimmer select from the griddle on a plate and move the onions to the butter. Fry it until transparent and add rice immediately. Stir and let it warm up. Next to camphor we put a pot of broth and bring it to a boil. Immediately reduce the fire to a minimum. When you see that the rice grains become transparent, take a small amount of broth and add to the rice. Stir and allow rice to soak it completely.

All the vegetables (tomatoes, bell peppers, carrots and celery) cut into cubes and add to the rice along with the fried pieces of meat. Top up all the prepared broth and cover the pan with a lid. Expose the middle fire and continue to cook. From time to time it is necessary to look under the lid, mix the contents of the pan and, if necessary, add more broth.

Grate Parmesan cheese and chop basil. Shortly before the risotto is ready, add to it the butter that you have left, chopped basil and 2/3 of grated Parmesan. Gently mix with a spatula - you should have a delicate creamy consistency of risotto. Serve the hot dish on a la carte plates and sprinkle with the rest of the grated cheese.

Recipe 2: Chicken Risotto (with Celery)

Ingredients Required:

- rice - 1 glass;

- carrot - 1 pc;

- chicken legs - 3-4 pieces;

- chicken broth - 3-4 glasses;

- parsnips,

- celery - 100 g;

- garlic - 2 tooth;

- onions - 1 pc;

- wine - 100 g;

- olive oil - 2 tbsp. l .;

- Mediterranean herbs, pepper, salt, bay leaf and parmesan.


To start boil the broth. Put the chicken legs in a saucepan, pour 1 liter of water and bring to a boil. When the water in the pan boil, pour out the water, wash the meat and again fill it with water. Bring to a boil over low heat and add to it diced carrots, celery roots, parsnips and parsley. Cook on low heat for about 20 minutes. Broth does not need to salt or pepper, or add any other spices !!! Choose meat from broth and cool it. We leave the saucepan with the broth on the stove - we need hot broth in the process of making risotto, that is, it was on the verge of boiling.

In a deep frying pan with a thick bottom pour olive oil. Squeeze a clove of garlic with a knife, and when the oil gives its peculiar smell, we drop garlic to it. As soon as the garlic clove begins to turn red, immediately select it from the pan, and in its place send the diced onion. Give the onions to softness, salt, pepper and we can add half a spoonful of Mediterranean herbs to your taste. Stir and add rice. Fry everything together, constantly stirring with a spatula, until the rice becomes transparent. Now add 100 grams of wine and let it evaporate. Now the most important stage of making risotto begins. With a ladle we add broth to rice together with vegetables, in small portions. Make sure that your dish is very faint. Add the next portion of broth only when your rice absorbs the previous one.

Get to the meat. Separate it from the seed and cut into large pieces. 15 minutes after the rice starts boiling, add meat to it. Italians, especially in the northern part of Italy, add a little curry to the risotto, so that the dish becomes a beautiful yellow color. So, the risotto will then be ready when the dish becomes fluid and soft, but at the same time every grain of rice will retain a barely perceptible hardness.

Now you can grate Parmesan, and add to the rice. Gently mix and serve on plates. The amount of cheese each of you selects at your discretion. Enjoy your meal!

Recipe 3: Chicken Risotto (and Corn)

Ingredients Required:

- Chicken fillet - 300-400 g;

- chicken broth - 1 liter;

- rice - 350 g;

- corn - 200 g;

- white wine - 200 ml;

- Parmesan - 100 g;

- Onions - 1 pc .;

- olive oil - 30 ml; - Bulgarian pepper - 1 pc .;

- salt, pepper and a little saffron.


First, chop the onion and fry it in olive oil. Fillet cut into cubes and add to the onion. Stir and fry until the meat turns white on all sides. Bulgarian pepper cut into cubes, add to the meat, mix and add a little saffron.

Now we pour to the dish the washed and dried rice. Season with salt, mix and pour white wine. Tomim on low heat until the wine evaporates. On the hob, next to the main dish, we put the saucepan with the broth, bring it to a boil and immediately reduce the heat so that the broth barely boils. When the wine evaporates, we begin to slowly pour hot broth into the soup. Attention, add broth to risotto as boiling. Add canned corn. Mix and bring the dish to readiness. Under the horses, add grated cheese to the risotto, mix and serve on a la carte plates. Next, we put grated Parmesan on a saucer so that everyone adds to himself as much as he wishes.

Chicken risotto - secrets and useful tips from the best chefs

- To get the real taste of risotto rice in a dish should be “al dente”, but at the same time have a creamy consistency.

- Remember that a glass of rice you need 1 liter of broth.

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