Easy Chicken Risotto

5
01:00

This recipe for risotto is made so it is as easy to make as possible.

A delicious dish with vegetables and chicken, perfect for a weeknight dinner.

Ingredients

Chicken Risotto

1 pcs. Carrot

1 pcs. Celery

1 pcs. Onion

600 gram Chicken

1 dl Olive oil

3 dl Risotto rice

9 dl Water

1 dl White wine, dry (can be substituted with water)

2 tsp. Salt

1 pcs. Stock cube

50 gram Butter

100 gram Grano Padano (finely grated)

Steps

1
Prepare the vegetables
Rinse and peel carrots, celery and onions. Cut them into small dices of 2-3 mm.
2
Prepare the chicken
If you use chicken thighs then cut the meat free from the bones. Cut the meat into 1-2 cm chunks.
3
Brown the chicken pieces
Add oil to the 28 cm pan and fry the chicken on all sides at 220 °C until golden brown. They need about 5 minutes in total.
4
Add the vegetables
Add onion, carrot and celery to the pan with the chicken. Cook under lid at 130 °C for about 5 minutes. Stir occasionally.
5
Add the rice
Add the rice to the pan with the chicken and vegetables. Sauté for 1-2 minutes at 130 °C until they start to become transparent.
6
Let the risotto simmer
Add water, wine, salt and stock cube to the risotto. Bring to a boil at 112 °C, then reduce the heat to 102 °C and simmer for 25 minutes until the rice is tender. Stir the rice a few times while cooking to ensure it is cooked evenly. After 25 minutes of cooking time, the rice should be tender, and there should still be some liquid around the rice.
7
Assemble the risotto
Keep the temperature at 102 °C. Now it's time to make the risotto creamy. If the rice has absorbed all the liquid, add a little more water. Add the butter and let it melt while stirring. When the butter is almost melted, add the finely grated cheese and stir. The risotto is now ready to serve.
8
Keep warm
If you're not ready to eat right away, you can set the temperature to 65 °C, and keep the risotto warm at this temperature until you are ready to serve.

Notes

If you don’t have any white wine, just replace it with 1 dl of water, and maybe a bit of white white vinegar or lemon juice.

600 g of chicken is equivalent to approximately 3 breasts or the meat from 4 thighs. The thigh meat gives a slightly better flavour and texture, but the breast meat is also delicious in this dish.