Risotto is a multivariate dish, where the base is always rice. All sorts of ingredients can be added to it, in a wide variety of combinations and proportions. Today I will share a recipe for risotto with chicken and wine, and the highlight will be red rice.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Risotto with chicken is the most affordable option for preparing a hearty and tasty dish that is completely simple to prepare. Risotto is absolutely not an Italian variety of pilaf, and certainly not an Italian rice porridge. This is a special dish, which is why it is prepared in a special way. Rice for this dish should be high in starch. These can be the following varieties: Carnaroli, Arborio, Vialone Nano. Also, red and black rice has a similar property. The grains of these varieties keep the secrets of making a great risotto. They differ from other varieties in that during the cooking process they give the dish the necessary velvety-creamy texture. At the same time, they do not boil down and do not turn into porridge. Therefore, do not spare money to purchase quality rice. It will allow you to cook the most delicate and delicious risotto!
Another feature of this dish is that the rice is pre-fried until transparent. Another secret of risotto is that the liquid is not poured into the whole rice for cooking, but is gradually added in small portions, and the next portion of the liquid is poured in when the previous one is completely "absorbed". Another important detail is wine. This is the first liquid that rice has to absorb. And only then pour in the broth, in rare cases, water. And risotto is served to the table immediately after cooking, while it is hot. Also in Italy it is customary to add Parmesan at the very end of cooking at the last moment. But this is at the request of the hostess.
- Caloric content per 100 g - 118 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Any chicken parts - 700 g
- Salt - 1 tsp or to taste
- Red rice - 150 g
- Dry white wine - 100 ml
- Olive oil - for frying
- Vegetable or meat broth - 300 ml
How to prepare risotto with chicken, white wine and red rice step by step:
1. Wash the chicken or chicken parts and pat dry with a paper towel. To reduce the calorie content of the dish, remove the skin from the slices, it contains a lot of cholesterol. Put the pan on the stove. Pour in olive oil and heat. Set the heat to high and put the meat on the grill. Fry it until medium golden.
2. Pour red rice into a sieve and wash. Then add to the pan with the meat and fry for about 7 minutes with the meat, stirring occasionally.
3. Pour a small amount of wine into the skillet and cook the risotto over medium heat, stirring regularly. When there is no wine left in the pan, pour in some more of it and follow the same procedure - simmer, stirring occasionally, until the rice has completely absorbed the liquid.
4. When you have poured all the wine into the pan, start pouring the broth in portions. Cook the risotto in the same way as with wine, until the rice is ready, so it becomes soft. Although you can leave it slightly tight inside, Italians love the al dente state. If desired, add grated cheese to the pan at the end of cooking and stir. Serve hot food immediately after cooking.
See also the video recipe on how to make risotto. Recipe from an Italian.
