{"id":2265,"date":"2017-04-10T15:18:21","date_gmt":"2017-04-10T14:18:21","guid":{"rendered":"http:\/\/www.belpiemonte.com\/en\/?p=2265"},"modified":"2017-08-20T18:53:53","modified_gmt":"2017-08-20T17:53:53","slug":"risotto-with-chicken","status":"publish","type":"post","link":"http:\/\/www.belpiemonte.com\/en\/risotto-with-chicken\/","title":{"rendered":"Risotto with chicken"},"content":{"rendered":"

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<\/em>, 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<\/em>, which means cops. I adjusted the recipe a bit, according to my preferences.<\/p>\n

\"Risotto<\/a>
risotto with chicken<\/figcaption><\/figure>\n

<\/p>\n

Risotto with chicken<\/p>\n

Serves<\/u>: 3-4<\/strong><\/p>\n

Ingredients:<\/u><\/strong><\/p>\n

5-6 chicken thighs (or 500 g of chicken breasts)<\/p>\n

300 of rice<\/p>\n

750 ml of stock<\/p>\n

1 onion<\/p>\n

2-3 carrots<\/p>\n

200 g of freshly grated Parmezan cheese<\/p>\n

\u00be cup dry white wine<\/p>\n

2 tablespoon olive oil<\/p>\n

5 tablespoon of butter<\/p>\n

salt<\/p>\n

Served with<\/u><\/strong>: dry white wine\u00a0chardonnay type<\/p>\n

Preparation method<\/strong><\/p>\n

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\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2265","post","type-post","status-publish","format-standard","hentry","category-italian-cuisine-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t