Risotto with cheese and chicken – a detailed recipe cooking. 
Photo of the dish: АнтонисAchilleos Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. lightly salted chicken stock
- 5 tbsp. l (75 gr.) Unsalted butter
- 1 medium onion, finely chopped
- 2.5 tbsp. rice arborio
- 3 sprigs of fresh thyme
- 1 tbsp. dry white wine
- 1 tbsp. finely grated Parmesan cheese
- 1 tbsp. coarsely grated fountain cheese, and also a little for side dish
- 250 gr smoked chicken breasts, diced
- 1/4 Art. coarsely chopped fresh parsley
- Salt
- Freshly ground pepper
Recipes with similar ingredients: chicken breasts, arborio rice, cheese parmesan, feta cheese, white wine, thyme, parsley
Recipe preparation:
- Bring the broth and 4 cups of water in a saucepan to a boil, keep hot.
- Meanwhile, melt 4 tablespoons of oil in a saucepan on average temperature. Add onions, cook until transparent condition, approximately 4 minutes. Add rice and thyme, cook stirring until the rice becomes glossy, about 1 a minute.
- Add wine and simmer, stirring, until rice absorbs liquid. Add 1 teaspoon of salt. Add a ladle of hot stirring constantly, as the liquid evaporates, add the remaining broth. Cook rice until cooked, until will become soft, 20 – 25 minutes. Remove thyme.
- Stir in parmesan cheese, a spoonful of butter, half a teaspoon tablespoons of salt and add pepper to taste. Cautiously stirring add fountain cheese and chicken breasts.
- Serve, sprinkle with parsley and plenty cheese fontina. Serve risotto with cheese and chicken with white wine.
