Risotto with spicy chicken and parmesan

Category: Dishes from cereals and flour products

Ingredients
Rice ARBORIO 125 ml = 100 gr =	0.5 cups
Chicken fillet	250-300 gr
Parmesan	20-30 gr
Small onion	1 PC
Olive oil	1-2 tbsp. l
Butter	3-4 tsp
Chicken broth without fat 400-500 ml =	1.5-2 cups
Light balsamic vinegar	taste
Salt	taste
Hot red pepper	taste
Regular red pepper	taste
____
Cup - 250 ml

Cooking method

This something - taste - DIVINE - exquisite creamy melting creamy and it conquered me forever
If you have the opportunity to tinker, then it is better to make risotto in chicken broth, and pre-marinate the chicken fillet to taste.
If you are not very picky about the taste, then it is possible both on water and with just a freshly bought sirloin, in this case the dish will already turn out a little simpler.
Even the classic recipe assumes dry white wine, but I'm not very friendly with it and therefore limited myself to a small dose of balsamic vinegar - it still turned out delicious!
But I still strongly recommend cheese. parmesan!
There are many recipes for arborio risotto on the Internet and different data are indicated everywhere:
- proportions of liquid to rice by volume - from 1: 3 to 1: 4
- different cooking times for rice specifically - from 17 to 25 minutes
I took Arborio rice from Zhmenka - and this rice was really ready in 17 minutes!
No wonder that the professionals insist on this number.
As for the proportions - I got exactly 1 part of rice to 3 parts of liquid - and this is to the state of "al dente" - that is, the grains will not yet become very soft, but at the same time they will not be crispy.
In any case - try in the process, you may want to add a little more water, the main thing is not to overcook, otherwise, instead of risotto, real rice porridge will be served on the table, although very tasty
100 grams of rice - 1/2 cup - that's for 2 very substantial servings.
So let's get started:
1. It is better to grate Parmesan in advance on a fine grater, so that later you will not be distracted by it.
Also chop the onion - finely and finely.
Arborio for risotto must NOT be rinsed beforehand !!!
2. Cut the chicken fillet into relatively thin strips and, stirring constantly, fry in olive oil until almost cooked.
If the fillet has not been previously marinated, then sprinkle it with balsamic - 3-5 zips from a spray bottle and salt.
Stir again until tender without overcooking or drying to keep the meat juicy.
Next, put it on a plate and sprinkle with hot red pepper and other red varieties, if necessary - add salt, because we will not salt the rice and the piquancy just falls on the meat.
Stir and cover slightly to keep warm.
3. We preheat the broth on a nearby burner, at the very minimum it should be constantly hot at hand.
4. In the pan where the chicken was cooked, add a teaspoon of butter, put the onion and fry it until it is transparent, you cannot bring it to a golden state, only to transparency.
Then add the rice, continuing to stir it along with the onion.
Different sources give different times for frying rice in oil - from 30 seconds to 3 minutes.
I limited myself to 1 minute, that is, during this time the oil completely saturated the grains.
5. Now we scoop up a little broth with a ladle and pour it into rice.
While stirring, we wait until the liquid has evaporated and pour in the next portion of the broth, making sure that the rice never remains dry.
When we pour in 2/3 of the withdrawn liquid, add balsamic vinegar - 3-4 puffs from a spray bottle.
Across 17 minutes from the moment the rice is poured into the pan, we taste it - in theory, the middle of the rice should no longer crunch. Set aside.
6. Add 2 tsp with a slide of butter and stir well.
7. Add the grated parmesan and stir again.
That's it - the rice is ready!
It is laid out on hot plates to extend the warmth of the dish, because the cooled risotto is not quite comme il faut.
Peeled chicken pieces with gravy are stacked on top.
And eat quickly!
Arborio is so tasty that, in principle, the chicken can not be too sharp, just a little, so as not to overshadow the taste of rice

The dish is designed for

2 large portions

Time for preparing:

30 minutes

National cuisine

italian

Note

RIS

For the preparation of risotto, only three varieties of rice are suitable from all the variety existing in the world - these are all Italian varieties -
- arborio (Arborio),
- Vialone Nano,
- carnaroli (Carnaroli) - a variety of rice obtained by crossing Japanese rice with vialone, the most expensive rice from the trinity

Arborio is the most accessible to us.

Risotto with spicy chicken and parmesan

These 3 types of rice have one common and very important feature, namely, they contain two types of starch:

- the starch found on the surface of the grain of rice is called "amylopectin".
- and the one inside the grain is called "amylose".

Amylopectin is soft and mixes quickly with water, while amylose, on the contrary, is solid and remains so no matter how hard you try.
It is amylopectin that gives risotto its creamy and fluid texture, and it is amylose that allows rice to be cooked al dente, which literally means by the tooth, when a perfectly cooked grain of rice remains a little hard in the center.

Therefore, risotto rice is never washed!

Otherwise, these varieties are slightly different - in the ratio of amylopectin and amylase, and, accordingly, in the cooking time and the amount of liquid taken in.
CHEESE

You need a little cheese for risotto, but it should be good.

The main requirement is that the cheese must belong to the small family of "grana" cheeses, that is, containing peculiar crunchy granules (chew a piece of Parmesan - here they are, you feel it crunching on your teeth).
There are only three such cheeses: Parmigiano Reggiano, also called Parmesan, Grana Padano, and the very rare Trentingrana.

Risotto with spicy chicken and parmesan

But experiments are also possible. It is important to remember that risotto is
the dish is primarily made from rice, and cheese should only accompany its taste, not lead it.