Creamy Risotto with Chicken and Mushrooms
Risotto • Italian
Description
Creamy risotto with chicken and mushrooms
Ingredients
- Chicken fillet 1 piece
- Chicken Broth 15 fl oz
- Pickled Chanterelles 8 pieces
- 10% cream 2 cups
- Parmesan Cheese 15 oz
- Arborio rice 1 cup
- Apple Wine 5 fl oz
- Butter to taste
Step-by-Step Guide
Step 1
Season the chicken fillet with salt and pepper, and place it in a hot skillet with oil. Cook for 4 minutes on each side. Wrap the meat in foil and set aside.
Step 2
Slice the mushrooms thinly and sauté them over medium heat. Once they release their juices and the liquid has almost evaporated, pour in a cup of salted chicken broth and 2 cups of cream. Reduce until it starts to thicken. At this point, take the cooked chicken breast, cut it into small cubes, and add it to the mushrooms.
Step 3
In a separate skillet, add a little oil and pour in the cup of rice. Toast the rice until golden, then pour in the wine, stirring the rice, and wait for the wine to evaporate. Gradually add the salted chicken broth, just enough to cover the rice slightly. As it evaporates, continue adding broth until the rice is cooked, stirring frequently. When the rice is done, add the butter and mix well.
Step 4
Combine the creamy mushroom sauce and chicken pieces with the rice. Sprinkle with Parmesan cheese and mix well again. Cover with a lid for 3 minutes, and the dish is ready!
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