Risotto is a popular dish in Northern Italy based on starch-rich rice. You can experiment with the rest of the ingredients. Risotto with chicken and mushrooms will allow you to pleasantly surprise your loved ones gathered at a Sunday dinner and demonstrate your culinary talent.

Classic risotto with chicken and mushrooms

The classic recipe, which is fairly easy to execute, involves the use of the following products:

  • 220 g of mushrooms;
  • 30 g butter;
  • 300 g of rice and filet;
  • 1 liter of broth;
  • 15 ml of sunflower oil;
  • 2 onions;
  • a slice of "Parmesan";
  • 100 ml of white wine;
  • salt, spices and herbs.

Stages of preparation:

  1. A cast-iron cauldron is placed on the stove, in which the oil is melted.
  2. Mushrooms are cut into plates, which are fried over medium heat.
  3. When the mushrooms become rosy, a filet cut into pieces is laid out to them.
  4. Everything is salted and seasoned.
  5. After 5 minutes, the fried foods are removed on a plate.
  6. In a cauldron, chopped onions are passerized, to which rice is sent after reaching transparency.
  7. The contents of the cauldron are salted and after 3 minutes poured with wine.
  8. When the wine is absorbed, rice is poured into 150 ml of broth.
  9. After absorbing the first portion of the liquid, the broth is added in portions.
  10. Rice is cooked for about half an hour, after which it is mixed with chicken and mushrooms, crushed with chopped herbs and grated cheese.

With cream sauce

Along with pasta, Italians are most fond of risotto, which with mushrooms and chicken with cream is very tasty.

It will be required:

  • 200 g of rice;
  • 2 times more champignons;
  • 300 g filet;
  • carrot;
  • 2 onions;
  • a piece of butter;
  • 50 ml cream;
  • clove of garlic;
  • a piece of cheese;
  • salt, spices.

Working process:

  1. Fillet is boiled with a whole carrot and 1 onion.
  2. The second onion is cut into cubes and fried with chopped mushrooms.
  3. Rice is boiled so that the grains remain slightly stiff.
  4. From a pile of broth, the same volume of cream and 20 g of butter, a sauce is prepared with spices and salt.
  5. A little broth is introduced into the onion-mushroom mass, boiled fillet and rice cut into pieces, after which the dish is filled with sauce.
  6. Before serving, the risotto is sprinkled with cheese chips.

With broccoli

Using broccoli will give the dish a whole new flavor.

To execute the recipe you need:

  • 1 liter of broth;
  • 400 g breast;
  • 350 g round grain rice;
  • 250 g broccoli;
  • 250 ml of white wine;
  • 3 onions;
  • 100 g of mushrooms;
  • 15 ml of olive oil;
  • 15 g of lemon peel.

Step-by-step cooking instructions:

  1. Chopped onions and slices of breast for about 5 minutes are fried in a pan with a thick bottom.
  2. Then rice is sent to the meat mass. After 3 minutes of frying, the products are poured with wine.
  3. When the liquid evaporates, the broth is poured into the tank.
  4. Next to other products are shredded mushrooms, broccoli, zest and salt with spices.

How to cook risotto in a slow cooker

Italian cuisine can be easily cooked with a slow cooker.

Will need to prepare:

  • 1 kg chicken carcass;
  • 30 g of dried mushrooms;
  • carrots;
  • onion;
  • 70 ml of dry white wine;
  • 300 ml of chicken stock;
  • 300 g of rice;
  • salt, spices and ½ cup oil.

Cooking method:

  1. The chicken is boiled for about 2 hours, after which the broth is filtered.
  2. The loin portion is separated, which is cut into pieces.
  3. Carrots are rubbed, and onions are chopped with a knife.
  4. The kitchen appliance is set to Frying mode.
  5. Vegetable mass is laid out in the bowl.
  6. After 5 minutes, pre-boiled and chopped mushrooms, as well as chicken, are sent to the tank.
  7. Everything is salted and seasoned.
  8. After 5 - 7 minutes, washed rice is laid out in the bowl and everything is poured with wine.
  9. The dish is cooked in the "Stew" mode for about 30 minutes with the addition of broth as the liquid evaporates.

With vegetables

An interesting version of the dish, for the execution of which you will need:

  • 200 g of rice;
  • 300 g filet;
  • 300 g of mushrooms;
  • 3 pcs. bell pepper of various colors;
  • carrot;
  • bulb;
  • ½ liter of broth;
  • 200 ml cream;
  • ½ head of garlic;
  • 200 g of green peas;
  • a slice of "Parmesan";
  • 100 ml of olive oil;
  • rosemary, oregano, salt.

Stages of preparation:

  1. Oil is poured into the pan, on which crushed garlic and onions are fried until golden brown.
  2. Next, pour rice, which is covered with oil.
  3. Cereals are boiled for about 10 minutes in boiling fat.
  4. After that, the contents of the pan are transferred to the pan.
  5. The chicken is boiled until half cooked, chopped, and the broth is filtered.
  6. Pieces of meat are laid out to rice.
  7. Next, shredded carrots, peppers, peas, salt and spices are sent to the pan.
  8. The dish is poured with broth, and after 15 minutes of stewing is seasoned with cream.
  9. After 10 minutes, the risotto, crushed with cheese, can be served.

Risotto with chicken and porcini mushrooms

A simple, but very tasty dish with Italian roots is prepared from:

  • 1 liter of broth;
  • 300 g filet;
  • the same amount of ceps;
  • 400 g of rice;
  • 150 ml of dry white wine;
  • bulbs;
  • 2 cloves of garlic;
  • butter;
  • a piece of cheese;
  • salt and spices.

If “Parmesan” could not be found, you can safely replace it with any hard cheese with a salty taste.

When executing a recipe:

  1. Fillets and mushrooms are cut into small pieces, onions - into cubes.
  2. Garlic turns into gruel.
  3. Mushrooms are fried in a pan with hot oil.
  4. After 3 minutes, the fillet goes there too.
  5. The contents of the container salt and pepper.
  6. Chopped onions and garlic are fried in a deep pan with a thick bottom, where washed rice is then placed.
  7. First, the cereal is poured with wine, after the evaporation of which broth is introduced.
  8. When cereal is ready, the dish is sprinkled with cheese, poured with cream.
  9. In the final, chicken and mushrooms are sent to the pan, after which everything is thoroughly mixed.

Cooking with Cheese

Italian cuisine is simply impossible to imagine without cheese.

To make risotto, you need:

  • 250 g of fillet and mushrooms;
  • 250 g of rice;
  • 800 ml of broth;
  • a piece of cheese;
  • 100 ml of wine;
  • large onion;
  • a stack of olive oil;
  • some butter;
  • salt, spices and herbs.

Scheme for creating an original dish:

  1. Onions are cut into cubes, fillets are cut into slices, mushrooms are cut into slices.
  2. Onion cubes are lightly fried in olive oil, after which chicken pieces are sent to them.
  3. Next is laid out rice, which is poured with wine, and mushrooms.
  4. After all the liquid has evaporated, ¼ of the broth is poured into the dish.
  5. Then the risotto is stewed with a gradual addition of the remaining rich composition.
  6. In the finale, oil is laid out to give softness to the risotto.
  7. The dish is salted, seasoned and crushed with cheese chips.

Risotto is an excellent hearty dish of Italian cuisine, which is perfect for a family dinner or a festive table. See for yourself, because in spite of the exquisite name, such a meal is being prepared in two.

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