Risotto with chicken

Many sources classify risotto as haute cuisine, but it is quite easy to make classic risotto at home. To make it work, it is important to choose the right rice. For chicken risotto, we used carnaroli, but it can be replaced with arborio.

Step 1

Fry the vegetables in heated olive oil until golden brown. Add the chicken fillet and fry for another 5 minutes.

Step 2

Add rice to the pan and continue to fry everything together for 5 minutes, stirring constantly. Then pour in white wine and evaporate the alcohol for 1-2 minutes.

Step 3

Reduce heat to low and add 100g of water (or broth). Simmer until the water evaporates. Then add another 100g and continue to simmer until evaporated.

Step 4

Season the risotto with salt, pepper, add butter and mix well.

Step 5

Place on a serving plate and sprinkle with grated cheese.