SIMPLE CHICKEN RISOTTO RECIPES

The recipe for chicken risotto is not very well known in Italy. Many of our Gustorotondo webstore customers who buy Italian food and wine products from abroad, consulting our blog Tasty Tales have asked us for advice on the preparation of Italian risotto with chicken. It is a very common dish in England and in Central America, where this combination is much loved and there are many variations that use different parts of the animal and other ingredients. For example, we find:

• risotto with chicken livers;
• risotto with chicken livers and gizzards;
• with chicken giblets.

Among risotto recipes with chicken and other ingredients we find risotto:

• with chicken livers and saffron;
• with chicken breast and vegetables;
• with chicken and mushrooms;
• with chicken and chorizo;
• with chicken and bacon;
• with chicken and peas.

Here we will see in detail two typical chicken risotto recipes: the recipe for risotto with chicken and mushrooms and the recipe for risotto with chicken and chorizo. We will also see how to prepare chicken risotto with the slow cooker.

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Chicken and mushroom risotto is a tasty first course that can be prepared all year round, as the mushrooms can be used both fresh and dried. Here we will not dwell on how to wash and clean mushrooms or rehydrate dried mushrooms. If you need information about how to clean mushrooms, find it in the recipe for risotto with mushrooms.
Now, let’s see how to make risotto with chicken and mushrooms.

• 320 g risotto rice (e.g. Carnaroli, Arborio or Vialone Nano)
• 250 g fresh porcini mushrooms (or 40 g dried mushrooms)
• 1 small golden onion or ½ large onion
• ½ glass white wine
• About 1 liter of vegetable broth
• 50 g butter
• 150 g chicken fillet
• 120 g Parmigiano Reggiano or Grana Padano
• 2 table spoons evo oil (evoo)
• 1 clove of garlic
• 1 sprig of parseley
• Salt to taste
• Black pepper to taste

1. Clean, wash and slice the mushrooms (if you need directions, read here (LINK) how to do it)
2. Cut the chicken fillet into small cubes
3. Cut the onion into thin slices
4. Prepare the vegetable broth in a pot
5. Take another pot, and pour a little extra virgin olive oil. Then, sauté the sliced ​​onion, the whole clove of garlic and the sprig of parsley. Add the chicken, and cook it over a low heat
6. Add the mushrooms with a pinch of salt and pepper, and let the water contained in the mushrooms evaporate
7. Add the rice and toast it for about one minute
8. Now comes the wine, to sfumarethe rice: pour the white wine and let evaporate all the parts except the dry extract
9. Pour a few ladles of broth into the pot. Add the stock as the rice absorbs it, making sure that the rice is always covered
10. When the grains of rice are cooked, dense but not hard, remove the pot from the heat and add the butter and Parmigiano Reggiano or Grana Padano. To mix the ingredients you can use a spoon or shake the pot to incorporate oxygen.

Your chicken and mushroom risotto recipe is ready!

Risotto with chicken and chorizo ​​is a recipe with a stronger flavor than that of risotto with chicken and mushrooms. Here are the ingredients and the steps for the chicken and chorizo risotto recipe.

• 320 g Carnaroli, Arborio or Vialone Nano Rice
• 350 g chorizo
• 2 chicken breasts
• 1 small golden onion or ½ large onion
• ½ glass white wine
• About 1 liter of vegetable broth
• 50 g butter
• 150 g chicken fillet
• 120 g Parmigiano Reggiano or Grana Padano
• 2 table spoons of extra virgin olive oil (evoo)
• 1 clove of garlic
• 1 sprig of parseley
• Salt to taste
• Black pepper to taste

1. Cut the chicken breasts and the chorizo
2. Cut the onion into thin slices
3. Prepare the vegetable broth in a pot
4. Take a pan, pour a little extra virgin olive oil and cook the chicken breasts and the chorizo
5. Take another pot, pour a little extra virgin olive oil and brown the onion for a few minutes
6. Pour the rice into the pot and toast it over a high heat for a couple of minutes
7. Add a small glass of white wine and as soon as it has evaporated, the stock little by little, stirring frequently
8. When the grains of rice are cooked, dense but no longer hard, add butter and Grana Padano or Parmigiano Reggiano
9. Now, add the chicken and the chorizo, and a little pepper
10. To mix the ingredients you can use a spoon or shake the pot to incorporate oxygen

Your chicken and chorizo risotto recipe is ready!

The chicken can also be used in other risotto recipes. In autumn, for example, a good idea could be to add chicken to the classic Italian squash risotto. If you prefer to have only an aftertaste of meat, you can also opt for a risotto with chicken broth. Finally, another fresh, summer proposal is that of chicken and lemon risotto, a very simple dish to prepare.
A peculiarity is that in America often the meat to be used in the preparation of the first course is roasted instead of cooked in a pan. On the web there are in fact many recipes for risotto with roast chicken (roast chicken risotto recipes).

Now let’s see the basic recipe for cooking a good risotto with chicken using the slow cooker.
A point to consider carefully is the time required to cook rice, which also depends on the rice used.

• 320 g risotto rice (e. g. Carnaroli, Arborio or Vialone Nano rice)
• 2 chicken breasts
• 1 small golden onion or ½ large onion
• 1 carrot
• 1 garlic clove
• 2 cups of water
• About 1 liter of vegetable broth
• 50 g butter
• 120 g Parmigiano Reggiano or Grana Padano
• Salt to taste
• Black pepper to taste

1. Chop the chicken breasts into small cubes
2. Cut the onion into thin slices
3. Put chicken, onion, carrot, garlic and water in the slow cooker
4. When there are about two hours to cook the chicken, take a pan and fry the onion.
5. Pour the rice into the pan, toast it, and let the white wine evaporate.
6. Tip the contents of the pan into the slow cooker.
7. Cook on high temperature for about 1 hour, and then check the consistency.
8. At the end of cooking, the broth has to be absorbed. If the rice needs a little more liquid stir in a splash of stock.
9. The risotto rice grains should be swollen and intact, with a quite firm texture: compact grains, united in a ‘cream’ but not stuck together.
10. Add butter and Grana Padano or Parmigiano Reggiano and pepper
11. Mix the ingredients using a spoon or shaking the pot

Your slow cooker chicken risotto recipe is ready!

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You may also be interested in:

• Mushroom risotto recipe
• Pasta in Italy: Types, names, shapes, recipes
• Rigatoni pasta: pairings, recipes, how to choose the best
• Risotto recipe: how to cook Italian risotto
• Evoo: extra virgin olive oil
• Carnaroli rice: risotto, history, Arborio vs Carnaroli