Chicken Risotto, Tomatoes and Parmesan

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Chicken Risotto, Tomatoes and Parmesan

Chicken Risotto, Tomatoes and Parmesan


Chicken Risotto, Tomatoes and Parmesan
Chicken Risotto, Tomatoes and Parmesan

Ingredients
Number of people
-
4
+

400 g round rice

500 g chicken fillets

2 onions

5 tomatoes

Poultry broth cube (to prepare 1 l)

100 g Parmesan cheese

30 g butter

3 tablespoons of oil

Basil

Pepper

Salt

1 dose of saffron

1 glass of white wine



Preparation 
TOTAL TIME: 1H10
Preparation: 30 min
Cooking time: 40 min
Step 1
Chop the onions.
Step 2
Prepare the chicken broth by heating the water and adding the cubes.
Step 3
Boil the tomatoes for 2 minutes.
Step 4
In a frying pan, sauté half of the onions in 30 g of butter.
Step 5
Add the round rice, and let it return until it is translucent.
Step 6
Then add the glass of white wine, saffron and broth (the equivalent of 2 times the volume of rice).
Step 7
Let it cook for about 20 minutes, until it is cooked.
Step 8
Meanwhile, cut the chicken into strips, and fry it in a large frying pan with half the onions and 3 spoons of olive oil.
Step 9
Peel the tomatoes, dice them, then add them to the chicken, as well as 2 glasses of broth, and simmer 10 min.
Step 10
When the rice is cooked, add the Parmesan cheese (to your taste), the rice will be quite smooth; and if you add butter, it will be shiny as gold!
Step 11
For a nice presentation, place the rice in a crown mould, and place it on a round dish.
Step 12
In the middle, place the chicken with its sauce, and sprinkle it with basil!
Step 13
Enjoy your meal!
I add my grain of salt


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