Chicken breast risotto recipe. Chicken risotto recipes with photos

What is a classic risotto recipe? Chicken risotto is a classic hot dish and very tasty dish made from rice, invented by northern Italians.

All gourmets know what is necessary for excellent taste:

The rice should be “to the bite” (al dente).
For cooking you only need broth, not water.
At the end of cooking it is customary to add grated hard cheese.

Not everyone knows how to make a tender risotto, what is the correct cut of onion and in what order to add other ingredients.

Risotto requires short-grain rice, which contains a lot of starch, which contributes to the formation of a delicate, creamy consistency.

The most suitable would be Arborio, Carnaroli or Vialone Nano. But you shouldn’t buy rice that says “for risotto” on the packaging, because the rice grains are sometimes not the same size. This will do nothing to make the rice smooth.

Carnaroli and Vialone Nano have the ability to hold the core of the rice grain al dente longer than Arborio. During cooking, these varieties absorb significantly more broth. Therefore, you should not forget about this when preparing a dish. Never wash rice to prepare risotto. You can wash off all the starch.

Delicious broth - perfect risotto

The broth should be as hot as possible before adding to the risotto. It should be boiled and kept for low heat or just put it in a warm place. Warm liquid helps release starch from the rice grains, while cool liquid does not absorb into the rice grains. hot rice. Therefore, the starch coagulates, which prevents the creation of a perfectly tender consistency.

What to add? Meat, fish, seafood or mushrooms are usually introduced at the initial stage of preparing risotto. Be sure to ensure that these ingredients do not cook for too long. Everything should be cooked at the same time as the rice. The usual cooking time is approximately 20 minutes.

Which cheese to choose?

Italians use Grana Padano cheese without any doubt, and serve Parmesan cheese separately for sprinkling. In Russia, sometimes it is not possible to buy such expensive varieties cheeses

Therefore, you can confidently buy any other types of hard and high-quality cheese.

Risotto recipes

Risotto is usually served as a first course, with the exception of saffron risotto. The latter is served along with cooked meat. Recipes for this dish can be very simple (even beginners can do it) and extremely complex even for experienced housewives.

Therefore, in this case, when choosing a cooking method, everything depends on what people like to eat at home. There are 2 best and most simple recipes (classic risotto and chicken risotto).

Classic

For classic version risotto (for two servings) you need:

200 g rice;

1 liter of broth;
1 medium size onion;
20 ml olive oil;
15 g butter without impurities;
100 ml dry white wine;
40 g cold butter;
50 g grated cheese.

Sautéing occurs in olive or butter or a mixture of both; finely chopped onions are fried over low heat. In addition, you can add garlic. It is necessary for the onion to become softer, but in no case brown. You must also enter additional ingredients, such as sliced fillet, mushrooms, juicy vegetables And healthy seafood. Turn up the heat, add rice and mix well.

Add wine. Stir the rice constantly until the wine completely disappears. Immediately after the wine has evaporated, pour in the broth little by little. Stir, but this must be done, if not all the time, then still often. You definitely want the rice to be a little hard while the consistency is thick, but it should be in moderation.

Remove rice from heat and let cool for a few minutes. Add finely chopped butter to the cooled rice and stir, shaking the pan a little. If everything is correct, a squelching sound will be heard. At the end, sprinkle everything with grated cheese and mix thoroughly again.

Risotto with chicken

For chicken risotto (serves four) you need:

1 chicken fillet;
4 tbsp. l. vegetable oil;
salt pepper;
1 onion;
350 g rice;
1.2 liters of broth;
1 red bell pepper;
2 stalks of celery;
1 large tomato;
1 carrot;
75 g grated cheese;
greenery;
75 ml white dry wine.

Wash the chicken fillet, dry it with a paper towel and cut into medium pieces. Fry the chicken in oil until golden crust, add salt and pepper, put in a separate container. Peel the onion and finely chop it, put it in the pan where the meat was previously cooked. Fry until it becomes soft.

Add washed rice and heat it, stirring. Bring the mixture of wine and broth to a boil; heat should be minimal. Add 0.5 cups of broth to the rice, wait until completely absorbed, stirring continuously. Wash the vegetables, peel them, cut them into cubes and add them to the rice along with the meat. Hot broth pour into dish. Add salt and pepper.

Turn up the heat, cover with a lid and simmer, stirring occasionally. Before placing the dish on the table, you need to add butter and grated cheese, mix, arrange in portions and garnish with herbs.

Conclusion on this topic

To get a delicious risotto or chicken risotto, you need to devote all your attention only to preparing the dish. If the cooking principle is known, then you can try to cook millet, bulgur or barley in the same way.

These cereals have a large number of starch (this is necessary to obtain a high-quality creamy substance). Therefore, you should adhere to a few simple but important rules while making risotto.

Ah, Italy! The country of the well-known Romeo and Juliet, the country of romantics and lovers. A dream for travelers, offering wonderful landscapes and hospitable people. And cute little Italian restaurants, ready to surprise guests with their unforgettable cuisine! Pizza, pasta, lasagna, carpaccio and many other dishes will be offered to you in Italy. We'll have an Italian lunch today. I offer you the recipe for “Chicken Risotto”.

Risotto is a dish that appeared relatively recently. They first heard about it only in the 19th century. And it appeared precisely in Northern Italy. And it is unknown what cook came up with the idea to cook risotto and call it that. One thing I can say for sure is that all of Italy is grateful to him. I think that once you make this recipe, you will never forget it and will definitely become a fan. Italian cuisine.

What is it - a dish made from certain types of rice with the addition of meat, chicken, seafood or vegetables. To prepare risotto, starch-rich rice is used. For example, it could be rice varieties such as Carnoroli or Arborio. And if you have a wonderful supermarket in your city that has everything, then you can buy the Vialone nano variety. And if there may be problems finding carnoroli and vialone nano, then I think it’s easy to find.

There are many options for preparing risotto, but the main thing in this dish is that it ends up with a creamy consistency. The finished dish should be “fluid”; Italians call this state of risotto in one word “all’onda”, which means “wave”.

Here's what you'll need to bring to life the "Chicken Risotto" recipe: rice (we'll take the common Arborio variety) - 200 grams, chicken (preferably chicken) - 1 kg, onions (white) - 2 pieces, a small stalk of celery, carrot - 1 piece, white wine (semi-dry) 200 ml, butter 130 grams, maybe Parmesan - 50 grams, add salt and a mixture of peppers to taste.

How does the Chicken Risotto recipe differ from other rice dishes? The fact is that first the rice must be fried in olive oil or butter. Now it's up to you to choose. Fry the rice not in a frying pan, but in a saucepan, literally for a few minutes (up to 5 minutes), stirring it constantly. Leave the pan with rice alone for now.

Be careful not to get any small bones, separate the chicken meat from the bones. Cut it into small pieces.

Chicken bones, one peeled onion (whole), and carrots put in a saucepan, fill with water (1 liter) and cook the broth. After boiling the broth, do not forget to salt and pepper it. The broth should simmer over low heat for about 30 minutes.

While the broth is boiling, don’t sit idle. Fry the chicken meat in a frying pan along with the diced onion until golden brown. When the chicken is browned, pour the wine into the frying pan and keep it on the fire until the liquid evaporates. This usually happens in 15-20 minutes over medium heat.

Add the chicken and onions to the fried rice and stir. Strain the broth and add in portions (in three stages) to the rice. Cook the risotto over low heat. Add the first portion of broth (so that it covers the rice), and stir constantly until the rice absorbs the broth. When the rice has absorbed the broth, add a second portion of broth, stir and wait until the rice is saturated with broth again. We do the same with the third portion of broth. At the end of cooking, add grated cheese into the pan and stir well. Let the risotto “rest” a little under the lid and after 5 minutes you can serve it to your guests on plates decorated with leaves green salad or greens that you like.

If you prefer chicken meat beef, you can make beef risotto. Take beef on the bone (600-800 grams). We treat beef the same way as we do chicken. Only in order to cook the broth you will need more water (take 1.5 liters). All other stages of preparing risotto are similar to those written above.

The Chicken Risotto recipe will take its rightful place in your cookbook!

Description

Chicken risotto, the recipe with photos of which, very detailed and step-by-step, we have prepared for you below, is not the main dish. However, it is perfect for dinner or breakfast. Very light and low in calories, this Italian delicacy will rightfully occupy a separate niche in your menu, especially if you love rice. By the way, we will cook enough rice in an unusual way: do not boil, but rather simmer in vegetable sauce.

Undoubtedly, this is not the easiest dish to prepare, but we will tell you how to properly prepare it at home in accordance with traditions. It is important not to neglect the instructions and follow them carefully. This determines whether your risotto with chicken and vegetables will turn out delicious. The highlight will be the use of white wine in cooking. It will give the rice some exoticism and softness.

Diversify your dinner with an unusual and unique Italian dish and share your impressions with us.

Ingredients

(400 g)
(350 g)
(1 PC.)
(1 PC. yellow color)
(200 g)
(900 ml)
(200 ml)
(30 ml)
(1 pinch)
(100 g)
(taste)

Cooking steps

Heat in a frying pan with a thick bottom olive oil. Peel the onion and chop thoroughly. We wash the chicken, remove the veins and cut the fillet into medium pieces. Add the onion and chicken to the pan, stir and fry.

bell pepper wash, get rid of the green leg, cut in half and get rid of the entrails and seeds. Cut the pepper into cubes and after 10 minutes of frying the fillet and onion, add it to the pan.

We will not prepare rice in advance for this risotto. We rinse, dry and pour it into the frying pan with the meat. Sprinkle with a pinch of saffron. Stir and fry for 2 minutes.

Pour into the pan in portions table wine, mix and evaporate a little. We do the same with the broth: pour in portions, stir, evaporate. Save a small part for last. Then add corn to the chicken.

Mix all the ingredients thoroughly in the pan and pour out the remaining chicken bouillon. Stir and cook the rice until cooked. It should be saturated and increase in volume.

Add all your favorite spices to the rice and stir ready dish. Remove from heat, grate Parmesan cheese on a fine grater and sprinkle it over the already served plates.

Risotto with chicken and vegetables is ready to serve.

Bon appetit!

Italian cuisine is distinguished by the generous use of vegetables, rice and pasta, fish, seafood and poultry. Italians eat beef infrequently, and pork even less often. Therefore this a traditional dish Italian cuisine, like risotto, is most often prepared with vegetables, mushrooms, seafood and chicken fillet. Chicken risotto is hearty dish, prepared on the basis of rice according to unique recipe According to which, at the first stage, rice is fried in oil. The uniqueness of the technology is not limited to this, so before you start preparing chicken risotto, you need to get acquainted with the features of the technology.

Cooking features

In northern Italy, housewives prepare risotto at least once a week, and they do not see anything complicated in this process. So if you study the peculiarities of preparing this dish and simply put it into practice, our compatriots will not have any difficulties with this.

The main secret is to use suitable rice. It must be a variety with high content starch. These include Italian varieties Arborio, Carnaroli, Vialone Nano. If you are unable to purchase one of these varieties of rice, you can replace it with another variety of round grain rice, which also contains quite a lot of starch.
An important feature of the technology for preparing risotto is, as already mentioned, its frying at the first stage of preparation. In northern Italy, butter is most often used for this; in other regions, it is sometimes mixed with olive oil or replaced completely with olive oil. Of course, you can use something else vegetable oil, but the taste will not be the same.
In the second stage of preparing risotto with chicken or other ingredients, rice is stewed in dry white wine until the alcohol is partially absorbed into the rice and partially evaporates.
In the next step, the rice is cooked in water or broth. It is advisable that the liquid be warm. Chicken broth is best suited for making chicken risotto. It will taste better if you cook it yourself from poultry, and you won’t buy it in cubes.
You should not add all the broth at once, as this will cook the rice, and in risotto it should be slightly undercooked inside. Therefore, the broth is added in parts and the rice is cooked in it, stirring constantly until the broth is completely absorbed. Only after this is the next part introduced. And they do this until the broth runs out.
Calculate required amount Broth for risotto is easy: 100 g dry rice cereal 0.5 liters of broth is required.
If risotto is made with chicken or other products, then usually these products are fried in another pan and combined with rice only when the last portion of broth is added.
Onions and other vegetables, as well as cheese, are often added to risotto. It is preferable to chop the onion finely, since large pieces of it do not decorate the dish. The cheese is grated as finely as possible and added at the very end of cooking. Preference is given durum varieties cheese, particularly Parmesan.
To give the risotto a nice touch creamy taste on last stage During preparation, butter or heavy cream can be added to it.

There are many recipes for chicken risotto, and they can differ significantly from each other. Therefore, when preparing this dish, you should not ignore the recommendations that accompany each specific recipe.

Classic chicken risotto recipe

rice – 0.2 kg;
chicken breast fillet – 0.4 kg;
chicken broth – 1 l;
dry white wine – 0.2 l;
saffron - on the tip of a knife;
onions – 0.3 kg;
garlic – 2 cloves;
Bay leaf- 2 pcs.;
Parmesan cheese – 150 g;
olive oil – 150 ml;
butter – 50 g;
salt, seasonings - to taste.

Cooking method:

Rinse the chicken breast fillet and add 1.2 liters of water. Put it on fire. When the water boils, skim off the foam and place two medium-sized onions in the pan, having previously peeled them. If desired, you can add parsley and celery root, carrots, which are not listed in the recipe. After 10 minutes, add salt, pepper, bay leaf. Cook for another 10 minutes and remove chicken fillet from the pan, strain the broth.
Cool the fillet and cut into small pieces. Brown them in a frying pan with a little olive oil.
Peel the remaining onion and cut into very small pieces.
In a deep frying pan, preferably cast iron, heat the remaining olive oil. Place the onion in it and fry over low heat until it becomes soft and almost completely transparent.
Finely chop the garlic and add to the onion. After 2-3 minutes, add rice to the pan.
Fry the rice, stirring all the time, for 5 minutes.
Pour wine into the rice and cook in it.
When the smell of alcohol is no longer noticeable, add a glass of broth. When it is absorbed into the rice, add a new portion of broth and continue until the broth is gone. At this time, the rice must be constantly stirred.
Add the chicken pieces to the pan with the rice along with the last portion of the broth. It is necessary to add saffron to the same portion of the broth, which will give the dish a characteristic yellow tint.
When the risotto is ready, sprinkle it with grated cheese, place thin slices of butter on it and immediately mix well.

Chicken risotto prepared according to classic recipe Italian cuisine is unlikely to leave anyone indifferent.

Chicken risotto in a slow cooker

chicken fillet – 0.4 kg;
rice – 0.2 kg;
chicken broth – 0.5 l;
cream – 100 ml;
carrots – 150 g;
onions – 100 g;
garlic – 2 cloves;
parmesan or other hard cheese – 100 g;
olive oil – 100 ml;
salt, spices - to taste.

Cooking method:

Wash the chicken fillet, dry it, cut into small strips.
Peel the onion and chop finely.
Peel the carrots and chop them on a grater with narrow holes.
Cut the garlic into thin slices.
Pour oil into the multicooker bowl. Turn on the unit by selecting the “Frying” program. If your appliance does not have such a program, you can use the “Baking” program.
Place the garlic slices in the oil and fry them for 5 minutes. Remove garlic from oil.
Without turning off the multicooker and without changing the cooking mode, add onions and carrots to it. Fry them until the vegetables are soft. This will take approximately 5 minutes.
Add chicken pieces. Fry them for 5 minutes. During this time chicken pieces You need to stir a couple of times.
Turn off the multicooker temporarily. Pour washed rice into it. Pour in the cream, add salt and spices to taste, stir. Don’t forget that the broth is already salted, so you don’t need to add a lot of salt; perhaps you can do without it entirely.
Pour in the broth, lower the lid. Activate the “Rice” program or a similar one (“Pilaf”, “Porridge”). Set the timer for 30 minutes.
Add grated cheese, stir, leave in heating mode for 10 minutes.

Preparing chicken risotto in a slow cooker is not at all difficult; it will require minimal effort from the housewife, and she will not need to stand at the stove for a long time, stirring the rice.

Risotto with chicken and vegetables

chicken legs – 0.4 kg;
rice – 0.3 kg;
bell pepper – 0.25 kg;
onions – 0.2 kg;
tomatoes – 0.3 kg;
lemon – 0.25 pcs.;
chicken broth – 1 l;
carrots – 150 g;
garlic – 3 cloves;
olive oil – 100 ml;
salt, spices - to taste.

Cooking method:

Make broth from chicken legs using one onion and carrots, salt and spices. Strain the broth. Cool the legs, remove the meat from them, cut into small pieces and fry in a small amount of oil.
Cut the remaining onion into small pieces.
Wash the pepper, cut off the stalk, remove the seeds, cut the pulp into squares about 0.5 cm in size.
Pour boiling water over the tomatoes, peel and cut into cubes.
Finely chop the garlic.
Heat oil in a deep frying pan. Place onions and garlic in it and fry them over low heat for 3-4 minutes.
Add pepper and fry the same amount.
Place the tomatoes, add salt and pepper, and place thinly sliced lemon on top. Cover the pan with a lid and simmer the vegetables for 5 minutes.
Place chicken meat on vegetables, place rice on it. Fill everything with broth. Cover and cook, stirring occasionally, until the broth has evaporated.

In this recipe, chicken risotto is prepared a little differently than it calls for traditional technology, but it turns out no less tasty.

Chicken risotto is a hearty and very tasty dish of Italian cuisine that every housewife can prepare. Its taste and aroma are unlikely to leave anyone indifferent.

Step-by-step recipe with photos and videos

To prepare this tasty, satisfying Italian dish you don't have to go to Italy. Classic chicken risotto can be easily prepared in your kitchen. There will be no difficulties in preparation, but here are some nuances of preparation you need to know. I will try to describe this process in more detail.

Prepare ingredients for preparing chicken risotto according to the classic recipe according to the list.

Risotto cooks quickly, a maximum of 25 minutes. But some components need to be prepared in advance, for example broth. It can be prepared with chicken, mushrooms, beef or fish. And in order for the risotto to be more saturated with aromas, the broth must be ideal: both in quality and taste. To do this, you need to wash the chicken fillet, remove the film and place it in a pan. Pour in cold water. Add spices and roots: bay leaf, onion, carrots, celery, Bell pepper, star anise, basil, rosemary and thyme.

Place the pan on the fire and cook at a gentle simmer for 40-45 minutes. After the time has passed, remove the meat from the broth. Strain the broth and return to the heat, add salt to taste. Bring to a boil, cover and remove from heat.

Cut the cooled meat into small pieces.

Pour the hot broth over the saffron and set aside.

Heat a frying pan, pour in olive oil and add 1 tbsp. butter. After a minute, add finely chopped onion. Stirring occasionally, fry the onion until transparent. The onion should not change color.

Add rice to the pan. Only three types of rice are ideal for preparing classic risotto: arborio, carnaroli and vialone. These varieties of rice contain two types of starch. One is on the surface and quickly becomes soft, so the grains acquire a creamy consistency on the outside during cooking. And the second type of starch is found in the middle of the grain and remains hard even after long preparation. Therefore, these types of rice turn out to be soft on the outside and quite dense on the inside. For risotto, you should never rinse the rice.

Stir the rice periodically. It should completely absorb the oil. When this happens, pour in the wine. The acidity of the wine balances the taste of a starchy dish.

Stirring occasionally, wait until the rice has completely absorbed it.

Then pour one ladle of hot broth into the rice and again, stirring frequently, wait until the rice has completely absorbed the liquid.

Add broth to the pan as it disappears.

The rice takes about 20 minutes to cook, so after 15 minutes, put the chicken in the pan and pour in the broth in which the saffron was soaked. But first you need to strain it.

Stirring again, wait until the rice has absorbed all the broth. If the rice is still hard, add another ladle of hot broth. Once the rice is al dente, add salt to taste and stir again. You need to be extremely careful with salt, as some types of cheese contain it. Add small cubes of cold butter and grated Parmesan.

Stir and serve classic chicken risotto immediately.

Delicate taste of this dish will not leave anyone indifferent.

Bon appetit. Cook with love.