It would seem an ordinary dish, but worthy of a dinner party, some serving, a glass of wine and good company. It is easier to cook well-known rice in a pan (with vegetables, meat and without): after frying, add the required amount of liquid and bring it to readiness under the lid. Risotto with mushrooms and chicken, or anything else, requires attention. The liquid is not introduced all at once, it is imperative that it is poured many times, in small portions, continuously stirring and not covering. The cook cannot leave the stove. So, layer by layer, each grain is steamed from the shell to the core, while giving away starch and creating that very enveloping silkiness. Risotto is a separate category - non-sticky rice porridge and non-crumbly pilaf.
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Ingredients:
Rice - 250 g
Chicken thighs - 2 pcs.
Large champignons - 2 pcs.
Onions - 1 pc.
Garlic - 1 tooth
Cheese - 50 g
Olive oil - 40 ml
Dry white wine - 100 ml
Water - 100 ml
Salt, black pepper, herbs - to taste
Step by step recipe:
Step 1 of 9
To make risotto with mushrooms and chicken at home, take the products from the list. My liquid is dry white wine and water (approximately in equal proportions). Still suitable bouillon, only water or wine - all at your discretion.
Step 2 of 9
Saute finely chopped onions and one large garlic clove in hot olive oil first until transparent. If you change the oil, then any refined one.
Step 3 of 9
Separate chicken meat from fat, bone, remove the skin. Cut the milled part into small cubes and throw into the pan. We stir and continue to fry for 2-3 minutes.
Step 4 of 9
Chop pure mushrooms arbitrarily, but not too finely. Add to the already oiled poultry with onions and garlic. Stir again, fry for a couple of minutes without moisture.
Step 5 of 9
For another minute or a half soak in oil and rice, stirring in the same way.
Step 6 of 9
Now pour in two or three tablespoons of white wine, stir in a circle with a spatula until the liquid has completely evaporated.
Step 7 of 9
After the rice has absorbed the first portion of liquid, pour in the next one. Mix again, evaporate, add wine / water.
Step 8 of 9
At the very end, salt with a reference to cheese (after all, cheese is a salty product), pepper. We try, risotto with chicken and mushrooms, as well as other additives, should be to a certain extent "per tooth" ("al dente").
Sprinkle with cheese and stir immediately one last time. It is important that it melts, the cheese strands will increase the viscosity.
Step 9 of 9
Serve risotto with fresh herbs.
Bon Appetit!
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