Risotto with chicken, mushrooms and leeks
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Popular common Italian rice dish.
Ingredients for Risotto with chicken, mushrooms and leeks
- Chicken fillet - 250 g
- Mushrooms - 400 g
- Leek - 1 piece
- Cream - 100 ml
- Dry white wine - 100 ml
- Garlic - 1 tooth.
- Butter - 30 g
- Vegetable oil - 2 tbsp
- Broth - 1-1.3 years
Step by step instruction of cooking Risotto with chicken, mushrooms and leeks
Boil the chicken in 1.5 l of water.
On a heated olive oil for 3-4 minutes and fry the garlic cloves, then remove it and discard.
Add leeks, roughly chopped.
Boiled fillet to disassemble the pieces. Mushrooms thaw, preheating and evaporate excess water. To the onion-leek add the fillet pieces, mushrooms, butter and stir. Simmer for 5 minutes.
Add the rice.
Pour in the wine and simmer to evaporate the wine.
Salt, add spices, mix well.
Then 1 ladle pour in the chicken broth, the broth must cover the rice when the broth is evaporated, pour in another ladle, so pour the entire batch of broth and cook the risotto for 15-20 minutes.
At the end of the cooking process pour in the cream, allow them to evaporate.
Sprinkle the risotto part of the cheese and stir the remaining cheese to use when serving food.
The finished dish spread on a hot plate (in order to avoid sticking of rice), sprinkle with cheese and....