How to cook risotto with chicken

The Italian dish of risotto with chicken has become widely known among culinary experts since the 19th century. This is a hearty and at the same time easy dish, which is liked by almost everyone who tried it at least once. Recently among the Russians it is becoming more popular.

For rice risotto with chicken, rice with a high starch content is best suited. These are varieties of caranaroli, arborio or vialon nano. The latter variety is rarely found in Russian shops. The cooking process has its own characteristics. We list the main rules.

1. It is always necessary to choose the right kind of rice.
2. In rice varieties, risotto contains two types of starch that allow it to remain firm inside and soft outside. Therefore, do not wash the rice with water.
3. Broth must be prepared in advance.
4. It should be pre-fried rice for 30 seconds in butter. You can use olive or sunflower oil, it all depends on the region and the grade of rice. The taste will turn out to be different, but always it is necessary to soak the seeds well with oil so that they darken outside and inside they remain white.
5. To pour broth into rice it is necessary gradually, in small portions. Try to adhere to the proportions of broth and cereals 5: 1.
6. Add salt and pepper in the risotto at the end of cooking.
7. Use for the dish cheese and dry wine of excellent quality, so as not to spoil the risotto.

Italian chefs generously share the recipe, explain in detail how to cook risotto with chicken, so that the dish does not cause disappointment for an inexperienced person. According to the Italians, the risotto can be cooked in 17 minutes. But all the ingredients must be ready in advance.

Let's start with chicken broth. To do this, it is more convenient to take a large pot, fill it with cold water for 2/3 and dip it into a washed, gutted and chopped chicken. It is allowed to use several chickens, from which the legs and breast fillets are cut. That is, in the broth should be a sufficient number of bones.

For broth, it is best to use drinking water in a five-liter canister from the store to feel the chicken taste and aroma. Add a pinch of salt and crushed peppercorns. Cook over high heat until boiling. Then remove the foam with a noise, reduce the heat and cook for 2 hours.

In the broth add the onion and carrots, fried in a dry frying pan, cut into small pieces. You can (if desired) add the root of parsley or celery, pods of green peas, a piece of lemon peel. Half an hour before the readiness to pour a glass of dry wine into the broth. Five minutes before the end of cooking, lower the garnish bouquet. It is collected from several twigs of parsley, thyme, one branch of celery and one bay leaf. A bouquet of greenery should be wrapped with a laurel leaf, tied with a long string, which can be attached to the handle of the pot and toss the bouquet into the broth. For the end of the thread it will be easy to remove it from the broth when the time comes.

Broth must be filtered, poured into a clean container and cooled. Part of it is used for risotto with chicken, and some are frozen for the future.

For the preparation of risotto, it is best to use parmesan cheese, good quality dry wine and cream, and not vegetable oil. The onion should be cut very finely, according to the size of the rice, so that it can not be felt on the teeth. For beauty and taste, you can use saffron, but it is very expensive.

An important stage in the preparation of risotto with chicken is "sorffrito", that is, the basis for rice. Onions and carrots are fried over medium heat, but do not allow burning. Then rice quickly pours into the frying pan, which is constantly stirred and makes changes in its color from the outside. Then dry wine is poured in and alcohol is evaporated. This stage is called "toastatur".

The most important step is the addition of broth in Fig. In a frying pan with rice and vegetables, you need to quickly pour in 1 or 2 sticks of broth so that the liquid covers the rump. Stir the rice until the liquid is absorbed. Then add the broth gradually and continue stirring the risotto until the liquid completely absorbs rice.

After 10 minutes, add the mushrooms, stewed vegetables, if a risotto with chicken and vegetables is prepared, and continue cooking. After 17 minutes of constant topping up the broth and mixing the rice, it will be ready, that is, it will become soft, but will retain the hard core.

At the last stage of the "mantecatura", grated cheese and cold pieces of butter are added to the prepared dish. All is carefully mixed and served to the table in a hot state. To ensure that the risotto with chicken retains a beautiful appearance and exquisite taste, it should be eaten immediately. To enjoy its aroma it is necessary in a hot kind, because if the dish stays for a while, it turns into a sluggish mass.