Risotto with mushrooms and chicken

Method

1. 01

   Put the chicken in a small pan, pour cool water and put on fire. After boiling, remove the foam and cook for about 20 minutes.

2. 02

   Separate the chicken meat from the bones and skins and split or cut.

3. 03

   In the pan, melt a piece of butter and roast mushrooms sliced with thin plates, about 5 minutes. I used canned mushrooms, so I didn’t describe the process of cutting them.

4. 04

   Add to the mushrooms chicken and continue to roast stirring for another 5 minutes.

5. 05

   Wash the pan. Heat vegetable oil in it and lay out onions sliced quarter with rings, roasting for 5 minutes. At the same time, put on the stove broth from chicken and bring to a boil.

6. 06

   Add washed round rice, ideally Arborio. Roast onions with rice stirring for literally 3 minutes.

7. 07

   Evenly pour 150 ml of wine into the pan. Cooking stirring for about 5 minutes until it evaporates.

8. 08

   By this time, the broth on the next burner should have already warmed to a boil and we can add it to the rice. Doing this is quite simple: pour the broth ladle and cook stirring on a medium heat until the liquid is absorbed, then add another ladle. And so on until the rice is ready - about 20-25 minutes.

9. 09

   Grate the Parmesan cheese and cut the parsley finely.

10. 10

    To the finished rice add: cheese, parsley and chicken roasted with mushrooms. Warm up and serve to the table.

11. 11

    I have turned out a very tender, juicy and delicious Risotto with a subtle aroma, chelo and I wish you.