John Myers
Risotto Chicken
The perfect risotto chicken recipe with a picture and simple step-by-step instructions.
- 500 g Risotto rice
- 500 g Fresh chicken breast
- 100 g Cooked ham
- 1 liter Granulated broth
- 2 Pc. Tomatoes
- 200 ml Creme fraiche Cheese
- Salt
- Pepper from the grinder
- Chives fresh
- 50 g Freshly grated Parmesan
- 50 g Parmesan cheese
- 1 Pc. Small onion fresh
- I ate it in Malta and thought it was really good, so do it yourself. Write the necessary small print out of the card to imitate.
- I cut the small onion into small cubes and sautéed it in a little olive oil. The rice was then put in the pot, salted right away, because I often forget that. Rice has to be salted from the start. But not too much, as the broth (finished product is already salty). Then gradually pour in the broth and simmer the rice on a low flame. Repeat the process until the broth is all.
- In between I occupied myself with the chicken breasts, tomatoes and boiled ham. I cut everything into bite-sized pieces, seared it in a pan and set it aside. Core the tomato and cut into smaller cubes.
- Since the broth was now all it went on depending on the consistency of the risotto. It’s a bit of a sure instinct ….. First I put ham, tomatoes and meat in the rice, then some water, because the rice wasn’t what I wanted it to be. For the finale there was a cup of creme fraiche, as well as the cheese.
- Let it simmer again ……. another sip of water ……. but then it was good. A little peppered.
- Everything is seasoned ready …. serve grated cheese and the chives on top. Done and I was thrilled. Almost as good as on Malta 🙂
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