Chicken risotto - 7 step-by-step recipes

Italian poultry risotto is a great alternative to boring rice with fried chicken. It is very simple to prepare such a dish at home, and in taste it will be in no way inferior to a restaurant one. Surprise yourself and your loved ones with delicate risotto!

Classic risotto with chicken and mushrooms

This delicate creamy chicken fillet with the addition of wild mushrooms is a masterpiece of Italian cuisine that everyone will love. As a rule, for the preparation of risotto, special varieties of rice are used - these are not chopped round grain varieties, however, the dish does not get worse if you use ordinary rice.

Cooking time - 1 h. 50 min.

Cooking time - 1 h. 5 min.

Portions – 5

• 
  First, we will prepare all the necessary ingredients and measure out the amount that we need. Mushrooms can be taken both fresh and frozen (with chanterelles, the taste is richer).
• 
  Separate the chicken fillet from the bone, clean it from white films and fat - cut into small cubes of the same size. We "free" the onion from the husk and finely chop, peel the celery and also chop it.
• 
  In a skillet or a frying pan with high sides, heat the mixture of olive and butter, fry the previously cut products until they are characteristic of transparency.
• 
  Add chicken fillet and ½ part of mushrooms to the softened vegetables, mix thoroughly and fry for about 5-7 minutes. You don't need to add more oil, but if the contents of the saucepan start to burn, add a little broth.
• 
  After 7 minutes add rice, mix and heat for 2-3 minutes over medium heat.
• 
  We begin to gradually introduce the broth - one ladle at once and as soon as the rice absorbs it, we add further, and so on until the cereal is ready. It's time to add salt and pepper to taste.
• 
  Fry the remaining mushrooms with chopped garlic in the second pan, in heated oil, over high heat. Sprinkle with chopped parsley a minute before cooking and stir.
• 
  When all the broth has evaporated, add the cream and remove the dishes from the heat, be sure to cover them tightly with a lid.
• 
  After 10-15 minutes, lay out in bowls, decorate with fried chanterelles with herbs and serve. Bon Appetit!

Risotto with chicken and vegetables at home

A very hearty and simple dish from the available ingredients taken from Italian cuisine. Cooking will not take much time and energy, and the result will surprise you!

Cooking time - 1 tsp

Cooking time - 35 minutes

Portions – 6.

Ingredients:

• Rice "Arborio" - 400 gr.
• Olive oil - 2 tablespoons
• Chicken broth - 750 ml.
• Green peas - 200 gr.
• Chicken fillet - 350 gr.
• Cream - 150 ml.
• Cheese - 120 gr.
• Parmesan - 40 gr.
• Carrots - 100-150 gr.
• Yellow pepper - 1 pc.
• Onions - 2 pcs.
• Spices to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Boil the chicken breast or bake it in foil in the oven along with your favorite spices, cool it and disassemble it into fibers with your hands.
2. In a saucepan, heat the oil and for 2-3 minutes, over high heat, sauté finely chopped onions.
3. Add the pre-washed rice and mix thoroughly so that each grain is covered with hot oil. Pour ½ part of the chicken broth, salt and pepper to your liking.
4. As soon as the broth has evaporated, pour in the second part and add chopped vegetables, green peas and sweet yellow peppers. Bring the mass to a boil, reduce the heat and simmer for 10-15 minutes, stirring occasionally.
5. When the rice is almost ready, add the remaining ingredients: chicken, cheese and cream - mix everything thoroughly and remove from heat. Cover with a lid and let it brew for 10 minutes. Serve hot. Bon Appetit!

How to make chicken risotto in creamy sauce?

The most delicate dish of Italian cuisine is risotto in a creamy sauce with the addition of aged parmesan. Be prepared for the chicken fillet to melt in your mouth and all guests asking for more.

Cooking time - 1 tsp

Cooking time - 30 minutes.

Portions – 8.

Ingredients:

• Chicken fillet - 600 gr.
• Champignons - 300 gr.
• Rice "Arborio" - 3 tbsp.
• Olive oil - 5 tablespoons
• Garlic - 3 teeth.
• Shallots - 1 pc.
• Dry white wine - 150 ml.
• Chicken broth - 2 l.
• Cream - ½ tbsp.
• Parmesan - 1 tbsp
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the chicken fillet into long slices about 1 centimeter thick, be sure to remove all white films, veins and fat. Dry each piece with a paper towel and rub it well with a mixture of salt and black pepper.
2. In a saucepan, heat three tablespoons of olive oil and fry the chicken slices over medium heat until tender and golden brown. Then we cool and cut into small pieces or cubes - as you like.
3. Cut the champignons into thin slices and fry in the same oil as the chicken. We make the fire maximum, because this way the moisture will evaporate faster and the mushrooms will be cooked in a matter of minutes.
4. Peel the onion and garlic and cut into small cubes. Remove the mushrooms from the saucepan, add oil and sauté the shallots and garlic over medium heat until transparent.
5. Next, fall asleep "Arborio", mix thoroughly and heat for about 3 minutes. Pour 150 milliliters of wine into the hot mixture and evaporate all alcohol over low heat.
6. After a few minutes, pour the aromatic rice with two glasses of chicken broth and evaporate again, constantly stirring the contents of the saucepan. As soon as the cereal absorbs all the liquid, add the broth again. We continue this manipulation until we have used all the broth or until the rice is ready.
7. When "Arborio" is ready on the outside, and there is a light "hard" inside - add chicken cubes and slices of mushrooms, salt and pepper to taste and stir vigorously.
8. After a few minutes, pour in the cream and sprinkle with grated Parmesan - knead everything until smooth and literally after 1-2 minutes remove the risotto from the heat. Serve hot and garnish with a sprig of fresh thyme. Bon Appetit!

Delicious chicken risotto baked in the oven

A very quick and easy way to cook non-classic Italian risotto in the oven. The recipe is very simplified, so absolutely everyone can handle it, and it is completely impossible to spoil the dish.

Cooking time - 1 h. 15 min.

Cooking time - 20 minutes.

Portions – 6-7.

Ingredients:

• Rice "Arborio" - 300 gr.
• Water - 600 ml.
• Chicken - 600 gr.
• Adjika - 1 tsp
• Onions - 1 pc.
• Carrots - 1-2 pcs.
• Garlic - 3-5 teeth.
• Spices for pilaf - 1 tsp
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Butter - for frying.

Cooking process:

1. It is necessary to prepare all the ingredients in advance and measure the required amount. Pre-defrost the chicken, rinse it under running water and dry it with paper towels.
2. Rub the legs or thighs thoroughly with salt, your favorite spices and adjika - for spiciness. We remove the marinate aside and move on to the vegetables.
3. Peel the onion and cut into small pieces, fry in a mixture of olive and butter until transparent, then add the diced carrots and fry until half cooked. Transfer the hot vegetables to a baking dish and sprinkle with pilaf spices.
4. Rice is thoroughly washed, preferably several times and spread in an even layer on onions and carrots.
5. Fill the layers with water and add salt to your liking (if desired, you can replace it with soy sauce).
6. In a frying pan, fry the chicken legs until an appetizing golden crust and remove from heat (we have no goal, to bring the meat to readiness).
7. We spread the golden chicken on rice with vegetables and sprinkle with your favorite spices. We randomly lay out a few cloves of garlic, which, by the way, does not have to be peeled.
8. We seal the form with foil and send it to the oven for 55-60 minutes at a temperature of 180 degrees. Bon Appetit!

Homemade risotto with chicken and cheese

Risotto is a real flight of fantasy, originally from Italy, because rice can be combined with many ingredients such as poultry, wild mushrooms, shellfish and fish. There are a lot of cooking variations, however, today we present to your attention a delicate creamy risotto with chicken fillet and hard Parmesan cheese.

Cooking time - 55 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Rice "Carnoroli" - 200 gr.
• Chicken breast - 1 pc.
• Onions - 1 pc.
• Dry white wine - 200 ml.
• Chicken broth - 800-900 ml.
• Raisins - 1 tablespoon
• Nuts - 1 tablespoon
• Parmesan - 100 gr.
• Olive oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We cut the chicken breast: separate the fillet from the bone and remove the white films and inclusions of fat. Then cut into medium-sized cubes, sprinkle with salt and pepper to your liking, mix and set aside - soak in spices.
2. We rub the aged Parmesan on a fine grater, the amount can be adjusted depending on your preferences.
3. We peel the onion and cut it into small pieces, which in size will not exceed the size of the rice.
4. In a saucepan or a heavy-bottomed saucepan, heat a few tablespoons of olive oil and fry the chopped onion for about 2-3 minutes, then add the chicken cubes and cook until the fillet turns white.
5. Pour a mixture of onions and poultry with pre-washed rice and mix thoroughly with a wooden spatula. Then we pour in the wine and evaporate it completely - we only need the aroma. When only the smell remains from the wine, gradually introduce the broth and add as it is absorbed, as a rule, this process takes from 15 to 20 minutes.
6. After about 10 minutes, add raisins and nuts to the stewpan, salt, mix everything and continue to simmer our dish.
7. When the rice is ready, sprinkle with grated cheese and cover with a lid for 10 minutes. Serve hot, if you wish, you can decorate with sprigs of dill and parsley. Bon Appetit!

A simple and delicious recipe for risotto with chicken in a slow cooker

A simplified version of the preparation of the classics of Italian cuisine - risotto with poultry, cooked in a slow cooker. The recipe uses available ingredients that can be easily found in every store.

Cooking time - 4 hours

Cooking time - 30 minutes.

Portions – 8.

Ingredients:

• Chicken - 1 kg.
• Mushrooms (dry) - 30 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Dry white wine - 70 ml.
• Chicken broth - 300 ml.
• Rice - 300 gr.
• Olive oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.
• Spices for pilaf - to taste.

Cooking process:

1. Boil the whole chicken carcass or fillet in salted water, filter the broth through cheesecloth or a metal sieve.
2. Separate the meat from the bones and cut into cubes or disassemble by hand into fibers.
3. In a multicooker bowl, heat the olive oil and sauté finely chopped onions and grated carrots, cook vegetables for about 5 minutes with constant stirring, turning on the "Fry" mode.
4. Soak dry mushrooms in boiling water for 20-25 minutes so that they are saturated with water and swell.Then boil and finely chop into pieces.
5. Rice (it is advisable to take long-grain varieties) washed several times under running water and put in a colander, allowing all the water to drain off.
6. Add poultry and mushrooms to the fried vegetables, salt and fry for about 5 minutes and pour all the ingredients with raw rice. Next, pour in the wine, mix thoroughly and turn on the "Stew" program for half an hour.
7. 5-7 minutes after the start of the program, pour in one glass of chicken broth and stirring occasionally, evaporate all the moisture. Add broth until the multicooker is turned off.
8. After 30 minutes, our poultry risotto is ready. Serve hot with fresh vegetables and herbs. Bon Appetit!

How to make chicken risotto without adding wine?

In the classic variation of the risotto preparation, white dry wine is used in order, however, this dish can be prepared without the addition of alcohol. You can get an incredible aroma with the help of spices that open up perfectly during heat treatment.

Cooking time - 45 minutes

Cooking time - 25 minutes

Portions – 2.

• Ingredients:
• Rice "Arborio" - ½ tbsp.
• Chicken fillet - 70 gr.
• Champignons - 50 gr.
• Spinach - 1 bunch.
• Parsley - 2-4 branches.
• Green onions - 1 bunch.
• Butter - 25 gr.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We wash the green onions thoroughly, dry them and cut them into rings, about 1 centimeter wide. Fry the chopped greens in olive oil over medium heat.
2. Cut the mushrooms into thin slices and send them to the pan with the onions, cook until golden brown appears on the champignon plates.
3. Cut the chicken fillet into small cubes of the same size (be sure to remove the white foam and fat) and add to the browned vegetables - fry until half cooked.
4. Rice "Arborio" is thoroughly washed (preferably several times) and added to the fried ingredients, pour one glass of purified water on top.
5. Finely chop parsley sprigs and fresh spinach and send to the frying pan. Be sure to add salt, pepper and, if desired, a mixture of Italian herbs, mix and cook under the lid for about 20 minutes, until the cereal is ready.
6. Add a small piece of butter to the finished risotto for tenderness and a pleasant aroma.
7. Serve hot, in portions, decorating with fresh herbs. Bon Appetit!