{"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":"<p>For me risotto with chicken is the synonym of comfort food. I&#8217;m not sure if it is because of white wine or sweet carrots, but always when I prepare it, and then eat it, I&#8217;m in a good mood and I feel happy. It&#8217;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 <em>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: <em>sbirri<\/em>, which means cops. I adjusted the recipe a bit, according to my preferences.<\/p>\n<figure id=\"attachment_2266\" aria-describedby=\"caption-attachment-2266\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2017\/05\/risotto-con-pollo-001.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2266 size-full\" src=\"http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2017\/05\/risotto-con-pollo-001.jpg\" alt=\"Risotto with chicken, Italian cuisine recepies\" width=\"800\" height=\"450\" srcset=\"http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2017\/05\/risotto-con-pollo-001.jpg 800w, http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2017\/05\/risotto-con-pollo-001-300x169.jpg 300w, http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2017\/05\/risotto-con-pollo-001-768x432.jpg 768w, http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2017\/05\/risotto-con-pollo-001-750x422.jpg 750w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-2266\" class=\"wp-caption-text\">risotto with chicken<\/figcaption><\/figure>\n<p><!--more--><\/p>\n<p>Risotto with chicken<\/p>\n<p><strong><u>Serves<\/u>: 3-4<\/strong><\/p>\n<p><strong><u>Ingredients:<\/u><\/strong><\/p>\n<p>5-6 chicken thighs (or 500 g of chicken breasts)<\/p>\n<p>300 of rice<\/p>\n<p>750 ml of stock<\/p>\n<p>1 onion<\/p>\n<p>2-3 carrots<\/p>\n<p>200 g of freshly grated Parmezan cheese<\/p>\n<p>\u00be cup dry white wine<\/p>\n<p>2 tablespoon olive oil<\/p>\n<p>5 tablespoon of butter<\/p>\n<p>salt<\/p>\n<p><strong><u>Served with<\/u><\/strong>: dry white wine\u00a0chardonnay type<\/p>\n<p><strong>Preparation method<\/strong><\/p>\n<p>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<p><\/p>","protected":false},"excerpt":{"rendered":"<p>For me risotto with chicken is the synonym of comfort food. I&#8217;m not sure if it is because of white wine or sweet carrots, but always when I prepare it, and then eat it, I&#8217;m in a good mood and I feel happy. It&#8217;s one of many recipes I found in the Encyclopedia of Italian [&hellip;]<\/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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2265","post","type-post","status-publish","format-standard","hentry","category-italian-cuisine-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts\/2265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/comments?post=2265"}],"version-history":[{"count":6,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts\/2265\/revisions"}],"predecessor-version":[{"id":2309,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts\/2265\/revisions\/2309"}],"wp:attachment":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/media?parent=2265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/categories?post=2265"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/tags?post=2265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}