I make this Italian risotto with mushrooms and chicken quite often. Why? Because it is simple and quite fast to prepare, and in addition, it tastes great!. Here, the rice is not boiled in a bag, but it is watered with broth and later added the rest of the products. This process makes the risotto with chicken and mushrooms to taste extremely good!
You will need:
- 200 g of arborio rice
- 1 large chicken breast or 2 small ones
- 300 g mushrooms
- 50g of green peas
- 1.5 – 2 cups of chicken stock
- 1 onion
- 1 clove of garlic
- 40 g of parmesan cheese
- 2 tablespoons of butter
- salt and pepper
How to do it:
Wash chicken breast and cut it into cubes. Season it with salt and pepper, fry in a small amount of oil in a pan on high heat for few minutes, add the mushrooms cut into slices, add onion cut in small cubes and garlic at the end, you should have a lot of colour on the chicken by now.
Dissolve a tablespoon of butter, take a moment and put in the raw rice, cook it for a minute or two. Add 100 ml of broth. Add you green peas and wait for the rice to absorb the first portion of the broth and then pour the next portion of stock. repeat this process until the rice is cooked and the whole risotto will become creamy. At the end, add another spoon of butter and grated cheese.
Parmesan cheese is a hard type of cheese if you want to have your Parmesan cheese perfectly prepared you will need extra fine grater, personally I have been using it for years and it is irreplaceable for hard cheeses, vegetables and hard fruits for salads.