Chicken Risotto Recipe

Click picture to enlarge This is one of our variations on the basic Milanese risotto recipe famous around the world. The red and green of the added vegetables looks beautiful against the saffron coloured rice.

KEY POINTS

INGREDIENTS

COOKS NOTES: See our article on saffron by clicking here.

COOKING EQUIPMENT

1 medium frying pan
A ladle if possible but not necessary

PREPARATION Slice the chicken thinly Finely chop the onion Finely chop or crush the garlic Finely grate the parmesan cheese Wash the risotto rice in cold water Cut red pepper in half, remove seeds and pith then chop.

Method For Chicken Risotto

 

Add the remaining two tablespoons of olive oil to the pan and turn the heat to low. Add the onions, garlic and sweet peppers. Fry at a low heat for 10 minutes stirring the ingredients frequently. The idea is to soften the onions and peppers without burning them.

 

When the ingredients are softened, add the cooked chicken and fry for a further two minutes. Now add the risotto rice and fry for another two minutes stirring constantly. Make sure the rice is coated with the olive oil. Add the saffron.

 

Add the wine and stir. When the wine has been absorbed by the rice add a ladleful of the chicken stock. Each time the stock is absorbed, add another ladleful. When all the stock has been added and absorbed, the rice should be moist but will "stack up" as shown in the picture. This process will take about 25 minutes.

 

Add the frozen peas and continue cooking for 2 minutes. Now add the butter and parmesan cheee. Add salt and pepper to taste and stir well for 30 seconds. Remove the risotto from the heat and leave it to stand (covered with a lid or plate).

Serve the pan to the table and let everyone spoon out as much as they want onto their plates.
 

MORE ITALIAN RECIPES

5 RATINGS GIVEN - AVERAGE

	1 September 2011	From: Bev
I adapted the recipe slightly as I'm not a fan of onions or peas - this recipe is so simple to follow and it still works if you add or remove some ingredients. I will certainly save and use this recipe again and again.

	17 October 2011	From: Sophie
It is very well organised and the pictures are very useful :)

	20 October 2011	From: Lester
Fantastic recipe. Easy to follow and a wonderful meal.

	24 January 2012	From: Not Given
Wow this was so easy to follow and so tasty. Thanks :D

	1 February 2012	From: Michael
This was great. I added chopped celery instead of peas 15 mins before serving...still tasted good. Thank you.

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