A traditional dish of Italian cuisine is risotto, which has a huge number of fans. The classic and most popular recipe for this dish is risotto with chicken and mushrooms. A special role in the preparation of Italian risotto is played by the type of rice used as the basis of the dish. In the process of its preparation, Italian chefs use mainly Arborio, which differs from other varieties in its round shape, special texture and the highest starch content in grains.
Alternatively, arborio-like rice varieties such as carnaroli or vialone nano are used.
The hostess who wishes to pamper her family with classic Italian risotto does not need any special skills.
Cooking risotto with meat and mushrooms
For a classic risotto for 4 servings, we need:
- chicken fillet - 0.5 kg, - Arborio - 250 g, - fresh champignons - 300 g, - onion - 1 pc. average size, - dry wine (white) - 150 ml, - Parmesan - 100 g, - fresh parsley - a large bunch, - butter - 50 g, - olive oil - 2 tablespoons, - salt - half a teaspoon.
At the beginning of the cooking process, select a saucepan of the desired size, approximately 2 liters. Thoroughly washed chicken meat is placed in it and, pouring cold water over it, add salt and set on fire.
From the broth brought to a boil, it is necessary to remove the foam that appears on the surface and cook the meat for 20 minutes.
While the meat is being cooked, the mushrooms are thoroughly washed under running water, the damaged areas found on them are cut off. Mushrooms are chopped into thin slices.
The cooked chicken meat should be cooled, then cut into thin oblong slices or simply disassembled into large fibers with your hands.
At the next stage, melt the butter in a deep frying pan set on medium heat. Chopped mushrooms are fried in it for 5 minutes.
Next, slices of chicken meat are added to the mushrooms and the two ingredients are fried together for the same amount of minutes.
The prepared meat with mushrooms is placed in another dish, and the pan is washed.
Having peeled the onion from the husk, it is cut into thin half rings.
In a washed frying pan, heat the vegetable oil. Onions are sautéed in it for 5 minutes. Thoroughly washed rice is fried along with onions for another five minutes.
Wine is poured into the pan, which is stirred until it completely evaporates.
Pre-cooked broth is poured into rice cooked in a pan in portions. Stir the dish until it is completely absorbed into the rice. Given the amount of rice and stock, this cooking process will take about 15 minutes.
At the end, chop the parsley and grind it with a Parmesan grater, sprinkle these ingredients on the finished dish with mushrooms and slices of meat laid out in it.
The classic risotto with a delicate aroma and piquant taste will please both the households gathered at the dinner table and the guests invited to the celebration.
