For me risotto with chicken is the synonym of comfort food. I’m not sure if it is because of white wine or sweet carrots, but always when I prepare it, and then eat it, I’m in a good mood and I feel happy. It’s one of many recipes I found in the Encyclopedia of Italian Cuisine published in 2004 (in Polish) that I occasionally use when I want to prepare something new. The name of this risotto is risotto alla sbirraglia, and it has been the origin of northern Italy since the 19th century. During this period this part of Italy was occupied by Austrian soldiers, called by the Italians: sbirri, which means cops. I adjusted the recipe a bit, according to my preferences.
Risotto with chicken
5-6 chicken thighs (or 500 g of chicken breasts)
300 of rice
750 ml of stock
200 g of freshly grated Parmezan cheese
¾ cup dry white wine
2 tablespoon olive oil
5 tablespoon of butter
Served with: dry white wine chardonnay type
Heat 3 tablespoons of butter on the pan, add chopped onion and carrots, let them fry for two minutes. Put salt on chicken and add it to the frying-pan, cook on both sides. After about 8 minutes add the wine and cook slowly under the lid for about 25 minutes. Meanwhile, prepare the stock in a medium casserole and when the chicken is soft place it in another covered container. Combine the rice with carrots and onion, stirring constantly and wait rice ubsorbs liquid, add 2 ladles of stock and again wait until liquid is absorbed and repeat this operation until the rise is fully cooked, stirring often. The rice should be ready after about 15-18 minutes. Then remove it from the fire, mix with the rest of butter and parmesan, let it rest for 2 minutes. Finally add the chicken and enjoy a hot and nutritious dish.