Risotto with Chicken, Mushrooms, and Blue Cheese
Risotto • World
Description
Risotto with Chicken, Mushrooms, and Blue Cheese
Ingredients
- Pickled Chanterelles 4 pieces
- Poultry 15 oz
- Mini corn 5 pieces
- Dry White Wine 5 fl oz
- Chicken Broth 15 fl oz
- Arborio rice 5 oz
- Dorbly Cheese 5 oz
- Onion 1 head
- Butter 5 oz
Step-by-Step Guide
Step 1
Cook the chicken broth.
Step 2
In a deep skillet, melt 70 grams of butter. Sauté finely chopped onion until soft. Chop the mushrooms and corn finely and add them to the onion. If necessary, add the remaining butter. Add the chicken and let it brown slightly.
Step 3
Pour in the wine. Wait for it to evaporate.
Step 4
Add the rice and let it sit until it starts to become translucent.
Step 5
Pour in the broth so that it covers all the rice. Let it evaporate. Gradually add more broth, allowing it to evaporate and waiting until the rice becomes soft.
Step 6
When the rice is cooked and the broth has evaporated, remove from heat and stir in the cheese until it melts.
Step 7
Cover the resulting risotto with a lid and let it sit for 2–3 minutes.
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