Risotto with chicken and mushrooms

Risotto is a famous Italian rice dish. Risotto means "little rice" in Italian. The taste of risotto largely depends on the quality of the broth. The choice of rice is also important, because Arborio rice is best suited for risotto, it contains those types of starch that give a creamy texture to the top layer of grain, remaining inside al dente.
Add to rice any ingredients of your choice: chicken, vegetables, seafood, a combination of cheeses. In our recipe, it is Parmesan cheese, sour cream, olive oil and mushrooms. The recipe is not as complicated as it seems. Try the Chicken and Mushroom Risotto and you will definitely fall in love with this dish.

Ingredients

• 2 tbsp. arborio rice
• 2 chicken fillets
• 1 chicken cube (broth)
• 1 liter of water
• 200 g champignons
• 4 dried mushrooms
• 2 shallots
• 2 garlic cloves
• 2 tbsp. l. butter
• 0.5 st. sour cream
• half a bunch of parsley
• 80 g Parmesan
• 100 ml olive oil
• salt, pepper to taste

Directions

1. Dissolve the bouillon cube in a liter of hot water (or make 1 liter of natural chicken or vegetable broth).
2. Heat 50 ml of olive oil in a frying pan and fry the chicken, cut into strips. Then add sliced ​​mushrooms and fry for another 5-7 minutes.
3. Remove meat with mushrooms from the pan, pour in 50 ml of oil, heat and fry finely chopped shallots and garlic.
4. Add rice and stir until each grain is soaked in oil. Chop the dried mushrooms and pour 1/2 cup of hot water, then add to the pan.
5. Pour in the broth so that the rice is completely covered (do not pour all at once). Cook risotto over low heat. When the liquid is completely absorbed, add a little more broth. Continue until the rice is soft.
6. Add chicken and mushrooms to the cooked rice, cook everything together for another 2-3 minutes. Add sour cream, butter and grated cheese, salt and pepper to taste, stir and cook for another 2 minutes.
7. Sprinkle the chicken and mushroom risotto with chopped parsley and serve. Bon appetit!