Rice dishes with meat and vegetables are cooked in different countries, but the Italian risotto is unlike any other dish. They make it according to a special technology, thanks to which it acquires a unique taste. Rice in risotto is the main ingredient, but it will not become a risotto if it is not supplemented with meat, chicken, seafood, mushrooms or vegetables. Chicken and mushroom risotto is one of the most popular variations of this dish. To taste it, it is not necessary to go to Italy or visit an Italian restaurant. This dish is easy to cook at home.
Cooking Features
The technology of making risotto is unusual, and without knowing a few important moments it will not be possible to make it correctly.
- Rice for risotto requires special - with a high content of starch. It is safest to purchase an Italian-made product with a corresponding mark. These are the varieties Arborio, Baldo, Maratelli, Padano. However, such rice is expensive. If you want to save, buy ordinary round rice - it usually also contains a sufficient amount of starch.
- Our housewives are used to sorting and washing the rice to clean water. But for risotto rice is not washed. If it is washed, the starch covering the grain will be washed off, and the food will not succeed.
- Rice for risotto is not only not washed, but also not boiled. It is first fried in a pan, then brought to readiness, pouring water or broth into it in small portions. Moreover, a new batch of broth is introduced only after the previous one has been absorbed.
- For cooking risotto, you can take meat from any part of the poultry, but the most appetizing, tender and useful is the dish made from chicken breast. Some recipes require pre-boiling, others do not. If you boil the breast for risotto, immerse it in the already boiling water and cook for no more than 20-30 minutes to keep the meat juicy.
- Mushrooms for risotto can be used any, having prepared them according to their category. Most species of forest mushrooms require long soaking and boiling. More often, mushrooms, oyster mushrooms, or porcini mushrooms that do not require prior preparation are chosen for risotto: it is enough to wash, dry, chop and fry them.
- Experienced chefs advise taking fresh mushrooms for risotto. If you use frozen or canned, chicken breast can lose white color, because of what the dish will turn out a little less aesthetic. The replacement of fresh frozen mushrooms will not affect the taste of the finished dish.
- Cheese and greens are often added to risotto. These components are introduced at the very end. After adding them, the risotto is stirred and removed from the heat.
- Cheese and greens can be added directly to the plates with risotto, but the food should be hot so that the cheese melts.
There are several variants of risotto with mushrooms and chicken. The technology of cooking foods may have differences, often minor. However, to obtain the expected result, it is recommended to follow the instructions accompanying a specific recipe.
Chicken Breast Risotto and Mushrooms
Composition:
- chicken breast fillet - 0, 2 kg;
- fresh champignons - 150 g;
- Arborio Rice or equivalent - 150 g;
- garlic - 1 clove;
- onions - 50 g;
- Parmesan - 30 g;
- butter - 20 g;
- olive oil - 20 ml;
- salt - to taste;
- fresh parsley - to taste;
- lemon juice - 10 ml;
- chicken broth - 0, 5 l.
Method of preparation:
- Peel the onions, cut into small cubes.
- Chop garlic cloves finely with a knife.
- Wash and dry the chicken breast fillet with a kitchen towel.
- Cut the chicken into cubes of medium size (approximately 1-1.5 cm each).
- Wash, blot dry mushrooms.
- Cut each mushroom in half, cut the halves into thin plates.
- Cheese finely grate.
- Wash the parsley, shake off the water, let it dry and chop finely.
- Squeeze juice out of lemon. To get the right amount of juice will need about a quarter of the fruit.
- Cook chicken broth. If you haven’t cooked chicken before, the broth can be made from a bouillon cube or replaced with boiled water.
- Heat olive oil in a pan. Put garlic in it. Fry it on high heat until a pronounced garlic odor appears.
- Add the mushrooms to the garlic and fry them together for 5 minutes.
- Add pieces of chicken to them, lower the heat a little. Cook the chicken, stirring so that it does not burn, 7-8 minutes.
- Transfer the chicken and mushrooms from the pan to the bowl. In their place, put a piece of butter, melt it.
- Put onions in a frying pan. Cook for 2 minutes.
- Pour rice into the pan. Fry it for about 5 minutes, until it becomes translucent.
- Pour broth soup ladle into the rice (150-200 ml). Cook until the broth soaks into the rice completely.
- Introduce the second portion of broth, continue to cook the rice until the broth is absorbed.
- Add the remaining broth, as well as the chicken and mushrooms. Stir. Cook until excess rice is soaked with rice.
- Pour lemon juice over rice, sprinkle with cheese and herbs, mix. Remove the pan from risotto with heat.
The dish is served hot, so immediately after cooking it can be laid out on plates and invite the household to the table.
Chicken and porcini risotto
Composition:
- rice with high starch content - 150 g;
- white mushrooms - 150 g;
- onions - 75 g;
- garlic - 1 clove;
- boiled chicken fillet - 0, 2 kg;
- chicken broth - 0, 5 l;
- olive oil - how much will leave;
- butter - 40 g;
- hard cheese - 30 g;
- dry white wine - 40 ml;
- salt, spices - to taste;
- fresh greens - to serve.
Method of preparation:
- Wash mushrooms, blot with a towel, cut into large cubes.
- Boil chicken fillet with salt and spices. Remove it from the broth, cool. Broth strain. Cut chicken into medium pieces.
- Remove the husks from the onion, cut the onion into small pieces.
- Finely chop the garlic.
- Heat olive oil in a frying pan, fry onion and garlic in it until the onions are transparent. Add the mushrooms and cook them until the excess moisture has evaporated.
- Add chicken, salt and pepper. Cook for another 2-3 minutes.
- Put the chicken and mushrooms in the bowl.
- Heat a new batch of olive oil in a clean skillet. Pour the rice into it and fry it, stirring for 5 minutes.
- Pour the wine to the rice, wait for the alcohol to evaporate. Add half a glass of broth to the rice. When it is absorbed, add another same amount of broth. Continue to pour the broth in small portions, each time waiting for it to be absorbed in rice.
- Put the mushrooms and chicken in a bowl with rice, mix. Warm up for 5 minutes.
- Melt the butter, pour it rice. Sprinkle with finely grated cheese. Stir and remove immediately from heat.
A dish according to this recipe is so fragrant and tasty that it can be offered not only to family members, but also to guests.
Chicken and mushroom risotto in cream sauce
Composition:
- rice - 100 g;
- fresh champignons - 0, 2 kg;
- boiled chicken fillet - 150 g;
- onions - 100 g;
- broth - 0, 3 l;
- cream - 50 ml;
- garlic - 1 clove;
- dry white wine or lemon juice - 20 ml;
- hard cheese - 30 g;
- butter - 30 g;
- olive oil - how much will leave;
- salt, spices - to taste.
Method of preparation:
- Boil chicken fillet. To make the broth more fragrant, add celery root, carrots and onions.
- Strain the broth, cut the chicken fillet into small pieces.
- Melt the butter, mix with cream. Add to them grated on a grater with small holes cheese and garlic passed through a press.
- Cut the mushrooms into thin plates.
- Peel onions, cut into thin half rings.
- Fry onion until golden brown in olive oil, add the mushrooms and cook them until the excess liquid evaporates from the pan.
- Heat a new batch of olive oil in a clean frying pan, fry rice in it for 5 minutes.
- Pour rice wine. After 2 minutes, start pouring broth to the rice in small portions, each time waiting for it to soak.
- When the broth is over, combine the rice with the mushrooms and onions, warm them for a few minutes. Add chicken pieces and cream sauce. Continue to cook the dish for another 3-4 minutes, stirring so that the chicken fillet also warms up.
The risotto prepared according to this recipe has delicate creamy notes that emphasize the delicate taste and aroma of the main ingredients.
Chicken and mushroom risotto is a popular dish of Italian cuisine. Thanks to a special cooking technology, it has a unique taste. There are several options for its preparation, each of which is good in its own way.
