Chicken risotto

Method

1. Sauté one finely chopped medium onion, celery and carrot in 40 g of butter until softened.
2. Add the diced chicken and sauté for a few minutes more.
3. Then add 340 g of Risotto rice and coat until translucent.
4. Add one glass of dry white wine, and cook until evaporated.
5. Add 1 litre hot chicken or vegetable stock and simmer, stirring occasionally.
6. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desirable crunch in the centre.
7. Stir through grated Parmesan cheese and the chopped parsley and serve.

Chef's tip

For less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency.

Serving suggestion

Serve with a large leafy salad and/or with vegetable side-dishes.

Wine selection

Vernaccia di San Gimignano, Chianti, Merlot, Barbera or Chardonnay.

Family tip

This content is not available yet :)

Dish history

Chicken Risotto is one of the classic recipes of the Italian culinary tradition. Easy and quite quick to prepare, it can be served as a first dish (primo) or as an all-in-one dish. The tender diced chicken joins vegetables, Parmesan and white wine to create a unique, creamy taste experience!