Chicken Risotto
by Tavolino
A creamy and comforting risotto, prepared with arborio rice, succulent roasted chicken, and a touch of tomato sauce, perfect for a special meal.
Ingredients
- Onion 1 medium
- Garlic 4 cloves
- Celery powder 1 teaspoon
- Butter 1 tablespoon
- Olive oil 2 tablespoons
- Arborio rice 2 cups
- Dry white wine 2 cups
- Tomato sauce 1 can
- Black pepper to taste
- Salt to taste
- Green olives 10 units
- Water 1.5 liters
- Chicken bouillon 2 cubes
- Boneless chicken thigh 600 g
Preparation
- 1
Preheat the oven to 200°C.
- 2
Cut 600 g of chicken thigh into cubes and season with a pinch of salt.
- 3
Roast the chicken for 35 to 40 minutes until golden brown.
- 4
Boil 1.5 liters of water and dissolve 2 chicken bouillon cubes, keeping it on low heat.
- 5
In a pot, heat 1 tablespoon of butter and 2 tablespoons of olive oil.
- 6
Sauté 1 chopped onion, 4 minced garlic cloves, and 1 teaspoon of celery powder.
- 7
Add 2 cups of arborio rice and sauté lightly.
- 8
Pour in 2 cups of dry white wine and stir until evaporated.
- 9
Add 1 can of tomato sauce and mix well.
- 10
Add the chicken broth gradually, stirring constantly until the rice is al dente.
- 11
Incorporate the roasted chicken and 10 chopped olives into the risotto.
- 12
Adjust salt and black pepper to taste and serve.