Risotto with Chicken and Parmesan
Risotto • Italian
Description
Risotto with Chicken and Parmesan
Ingredients
- Poultry 0 lbs
- Celery stalk 1 piece
- Onion 2 pieces
- Carrot 1 piece
- Butter 5 oz
- Dry White Wine 5 fl oz
- Arborio rice 5 oz
- Parmesan Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Separate the chicken meat from the bones. Cut the meat into cubes. Finely chop one onion.
Step 2
Place the chicken bones, celery, carrot, and a whole onion in a pot, pour in 1.5 liters of water, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain the broth and pour 500 ml into a clean pot. Put the broth back on the heat and warm it until it gently simmers.
Step 3
Melt 65 grams of butter in another pot, add the onion and chicken, and cook over low heat, stirring, for 10 minutes, until the chicken is golden brown. Season with salt and pepper, and add the wine. Cook for 12–15 minutes, until the liquid has evaporated.
Step 4
Add the rice and cook, stirring, for 2 minutes until the rice becomes translucent. Add broth to cover all the rice and cook, stirring, until the liquid is completely absorbed. Add more broth and continue cooking, stirring. Do not add the next portion of broth until the previous one is fully absorbed.
Step 5
When all the broth has been absorbed and the risotto is nearly ready (this will take about 20 minutes), remove the pot from the heat and stir in the remaining butter and grated Parmesan cheese. Cover and let it sit for 5–7 minutes, then serve.
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