Risotto with mushrooms and chicken: cooking rules and recipes. Cooking Italian risotto with chicken and mushrooms: recipes for all occasions Recipe for making risotto with chicken and mushrooms

History of risotto

Risotto Milanese
(legend)

Saffron and yellow rice.

It was September 1574. The construction of the Duomo, the main cathedral of the city, has been underway for almost two centuries. On the huge roof of the cathedral, a real city grew up from barracks and galleries, in which lived marble makers, carpenters, sculptors, carpenters who came from all over Europe.

Several Belgians lived in one of the houses in this Italian Babylon. Valerio di Fiandra, a master glassblower, was to complete several stained glass windows depicting episodes from the life of Saint Helena. For this important work, Valerio took his best students with him to Milan. One of them was very distinguished by its amazing ability to dispense paint. He achieved excellent artistic results. What was the secret of a talented student? In a pinch of saffron, skillfully added to the finished paint. Because of this, the student was even nicknamed Saffron. Nobody remembered his real name: so the nickname became attached to him, and the name was lost through the centuries.

Master Valerio knew that his most promising follower used saffron, but did not attach much importance to it. Valerio only made fun of the student, repeating that if he continues in the same spirit - mixing saffron everywhere, then in the end he will have to add saffron to the risotto!

The same joke, heard year after year, tired of Saffron. And he decided to play a prank on the teacher. On the feast of the Virgin Mary, Valerio's daughter was supposed to get married. Saffron thought this was the perfect opportunity to sprinkle some yellow pollen into the dishes of the wedding dinner.
It was not difficult for him to bribe the cook...

Imagine the surprise of the diners when a very strange pyramid of risotto the color of... saffron was placed on the table!

Some of the guests dared to try a dish of amazing color. Then another invitee followed the daredevil’s example, and again and again... Soon there wasn’t a single grain left from the huge saffron-colored rice pyramid!

Shafran failed to annoy his teacher. But a recipe for a typical Italian dish was born - risotto alla Milanese.

This story is a legend. But, surprisingly, we managed to find the real history of the origin of Milanese risotto. Scientists examined the documents and got to the origins.

The main feature of risotto alla Milanese is the yellow color that the dish gets from saffron. “Colored” dishes were prepared mainly by Arabs and residents of medieval Europe.

In the 14th century, rice began to be cultivated in Naples. From here, thanks to the close political and family ties that Aragonesi had with Visconti and then with Sforza, rice cultivation migrated to northern Italy. The plant took root in places where there was swampy soil.

A century later, Scappi mentioned “rice from Salerno or from Milan” in the recipe for “Damascus Rice First Course,” as if to remember where this product came from (just as sugar was called “sugar from Cyprus” or “from Madera").

The first collections of Trecento recipes offer dishes in which rice plays a fundamental role. "Biancomangiare", compiled by an unknown Tuscan author, included rice or, as an alternative, rice flour, boiled with milk, sugar, spices, colored with saffron and yolk.

The Catalan “Biancomangiare”, in turn, prescribed adding almonds to rice flour, spices, and sugar, but did not mention saffron. That is, adding saffron to rice has Italian roots rather than Arab-Spanish ones.

In the middle of the Cinquecento, they first started talking about “Lombardian rice dish”: cooked rice layered with cheese, egg, sugar, cannella, cervelat and pieces of capon. This dish also has a yellow color, which is obtained due to the presence of cervelat in its composition - a typical Milanese sausage with saffron.
Until the 1700s, nothing changed in recipes. Unless you decide to cook rice by adding broth. But in the 1700s, the recipe for Milanese risotto took on a more precise form.

The first trace is found in Oniatology (Science of Food) by an anonymous author. Here it was proposed to add butter, cannella, parmesan and egg yolks to the rice to give the dish a yellow color.

In other collections of recipes, to achieve the same effect, they also suggest mixing in onions, milk and spices.

The final recipe took shape in the early 1800s. In 1809, the book “Modern Kitchen” was published in Milan. Here it was prescribed to cook rice with butter, cervelat, bread crumb and broth with saffron.

The name “Risotto alla Milanese” first appears in “The New Economical Kitchen of Milan” (1829) by Felice Lucarsi. Grated cheese and nutmeg were added to the ingredients.

We offer another delicious chicken recipe that can be quickly prepared at home - chicken risotto. In addition to the classic type of preparation of this dish, this page presents three more recipe options: Risotto with chicken and mushrooms, Risotto with chicken and vegetables, Creamy risotto with chicken and porcini mushrooms.

Risotto with chicken and mushrooms

Step 1

Add 200 g of any mushrooms to the list of ingredients - champignons, oyster mushrooms, chanterelles. Cut the mushrooms into pieces slightly smaller than the chicken pieces. Fry separately, but in a mixture of butter and olive oil, salt and pepper.

Step 2

Add the fried mushrooms to the risotto at the same time as the chicken. If desired, salt the finished dish with salt and dry porcini mushrooms to enhance the flavor, and also add a pinch of dried thyme when frying the mushrooms.

Risotto with chicken and vegetables

Step 1

Add 1 small carrot, half a large sweet pepper (red or yellow) and 100 g frozen green peas to the list of ingredients. If you wish, you can replace the chicken broth with vegetable broth.

Step 2

Grate the carrots on a coarse grater and sauté along with the onions and garlic.

Step 3

Cut the sweet pepper into small squares and fry until soft in a mixture of butter and olive oil. 5 minutes before readiness, add thawed green peas to the pepper. Add vegetables to risotto along with chicken.

Creamy risotto with chicken and porcini mushrooms

Step 1

Cut 150 g of porcini mushrooms into thick slices, fry in a mixture of butter and olive oil, add salt and pepper. Add the mushrooms to the risotto at the same time as the chicken.

Step 2

Add 100 ml to the risotto at the same time as the grated cheese. cream of maximum fat content.

Step 3

To serve, drizzle the risotto with a few drops of truffle oil if desired.

On our website you will find many more delicious dishes. We recommend trying it

Risotto with chicken and mushrooms is hearty and tasty, and is quite easy to prepare. Considering that there is no single method of preparing a popular dish as such, you can allow yourself some deviations from the recipe taken as a basis. The finished dish should be slightly viscous, but the rice itself may be slightly al dente. This effect is achieved through the use of broth and frequent stirring. The ingredients can be anything: meat, seafood, mushrooms, vegetables or just spices and herbs.

Ingredients

300 g chicken meat
100 g champignons (fresh or frozen)
1 onion
2 cloves garlic
10 g butter
1 tsp. salt
1/5 tsp. ground saffron
1/5 tsp. dried thyme
150 g rice
400 ml broth
fresh herbs for serving

Preparation

1. Wash chicken fillet or meat cut from any other parts of the chicken (for example, thigh or drumstick), dry and finely chop.

2. Peel the onions and finely chop them. Garlic cloves are needed for flavor. Remove the husks from them and cut into slices.

3. Champignons need to be finely chopped. Wash fresh mushrooms first and peel if necessary.

4. Melt the butter in a frying pan, fry the garlic slices over low heat, after 4 minutes, remove them from the frying pan, then add the onion. After a couple of minutes of frying over low heat, add chicken pieces to the pan.

5. After 5-7 minutes of frying the chicken, you can add the champignons to it. Stir and fry over low heat for 3 minutes.

6. Pour rice into the pan, you can use arborio, or if you don’t have it, then regular round or medium grain. Pour half the chicken or vegetable broth into the pan, stir and cover with a lid, simmer over low heat.

In many countries, rice is a key ingredient in almost all culinary dishes, so today you can find an incredible number of interesting recipes with such a basis. Few people know that rice goes perfectly with mushrooms. They enrich it with their aroma and spiciness, so you should pay special attention to risotto with chicken and mushrooms. If you prepare this dish correctly, your household will definitely appreciate it. You should take a closer look at the most successful recipes for preparing mushroom risotto with chicken!

Classic version

Ingredients:

fresh chicken fillet – 0.25 kg;
mushrooms – 0.25 kg;
arborio rice – 0.25 kg;
broth (meat, vegetable or mushroom to choose from) – 1 liter;
dry white wine – 0.1 l.;
parmesan – 0.1 kg;
onions – 0.15 kg;
olive oil – 0.075 l.;
butter – 0.05 l.;
parsley;
salt, black pepper and other spices to taste

Preparation:

The classic recipe for risotto with chicken and mushrooms is a must-cook for anyone who has never tried this luxurious rice dish. It’s good if the cook already has a ready-made aromatic broth. Otherwise, you need to start there. Risotto will acquire a special spiciness if you use a decoction of wild mushrooms in it, but you can not bother and make simple chicken broth.
According to the recipe, the dish must contain a sufficient amount of onions, because they will give the finished dish a slight sweetness and tenderness. The onion must be peeled, washed and cut into small cubes. Do the same with fresh chicken fillet, and then mushrooms.
Pour a little olive oil into a frying pan, heat it and fry the onions for a few minutes. When it turns golden brown, you can add the chicken to the grill surface. It must be fried for 3-5 minutes. Dry rice can be poured into the frying pan immediately after this, mixed thoroughly and fried for several minutes.
Next, add dry white wine to the risotto with chicken and mushrooms, stir and cook for a few more minutes to evaporate excess alcohol. Then all that remains is to pour one glass of broth into the ingredients and simmer the food until the liquid is completely absorbed by the rice.
Now you need to add mushrooms to the rice, another glass of broth and salt and spices to taste. It is not recommended to leave risotto unattended at this stage of preparation. You should stir it constantly until the broth is completely absorbed into the cereal. As soon as this happens, you can add the next portion of broth. Ideally, the rice in risotto should be slightly undercooked, but the cook can adjust the dish to perfection according to his taste.
It's time to add a little butter to the rice with chicken and mushrooms. This simple component will add tenderness, lightness and piquancy to the dish. Now you need to check the risotto to taste for salt and pepper, add grated cheese and chopped herbs. The dish is ready! It must be thoroughly mixed and served. Bon appetit!

We pay tribute to fashion - a multicooker option

whole chicken – 1 pc.;
fresh or dried mushrooms – 0.15 kg;
onions – 0.1 kg;
carrots – 0.1 kg;
dry white wine – 0.07 l.;
long grain rice – 0.3 kg;
spices and salt to taste.

In this risotto recipe, you need to prepare the broth using a whole chicken carcass. Typically this takes about 2 hours. The finished broth must be strained through a sieve, and the meat must be cooled and cut into small pieces.
Peel the carrots and onions and then chop them. They need to be fried until golden brown for 15 minutes using the frying mode in a slow cooker with the addition of vegetable oil.
You can prepare this risotto with any mushrooms or even several types at the same time, but you can also use simple champignons. If dried mushrooms are used, they must first be soaked in boiling water for several hours so that they swell.
Rice should be washed thoroughly and left in a sieve for half an hour to remove excess moisture. Only after this can it be sent to the multicooker bowl with fried vegetables, supplemented with mushrooms, chicken, salt and spices to taste. All ingredients should be thoroughly mixed and fried for 5 minutes. Then add wine to the food, stir again, close the lid and set the simmer mode for half an hour.
After 5 minutes after this, you will need to add 1 cup of chicken or vegetable broth to the multicooker. Stir the ingredients until they have absorbed all the liquid. Next you need to add two more glasses of broth to the bowl, stir and simmer until fully cooked under the lid. Serve the finished risotto with chicken and mushrooms in a slow cooker hot!

With cream

rice – 0.2 kg;
chicken fillet – 0.3 kg;
fresh mushrooms – 0.4 kg;
carrot – 1 pc.;
onions – 2 pcs.;
butter – 0.05 kg;
cream – 0.05 kg;
a mixture of Italian herbs and salt to taste;
hard cheese to taste;
garlic – 1 clove.

Risotto with chicken, mushrooms and cream will be based on chicken broth, which must be prepared using chicken fillet, one peeled onion and carrot. The rice needs to be cooked until half cooked so that it is still a little tough.
Peeled and washed onions must be washed, dried, and then finely chopped and browned in butter until golden brown. Mushrooms need to be cut into small cubes and added to the onions on the grill surface.
Separately, you need to prepare the dressing for the creamy risotto. To do this, mix a quarter cup of hot broth with Italian herbs, a spoonful of butter and 50 milliliters of cream. It is enough to mix the ingredients well to obtain a mass of homogeneous liquid consistency.
Add chopped meat to the mushrooms and onions in the pan. Pour in a couple of tablespoons of hot broth, squeeze out the garlic under pressure, and season the ingredients with salt and pepper. Fry the aromatic mixture for several minutes, stirring occasionally.
Next, you can add the prepared rice to the mushrooms and meat, pour the creamy sauce over it all and stir well. You need to keep the risotto covered for a few minutes so that it evaporates, and then you can serve it. Before serving, sprinkle with grated cheese. You can pleasantly surprise your family and friends with this recipe.

Mushroom risotto, like mushroom lasagna, does not limit the cook’s choice of main products. If the housewife has fresh wild mushrooms, they can be safely added to the rice after careful processing. This dish has won millions of hearts with its tenderness, piquancy and magical taste, so you definitely need to try it!

Text: Evgenia Bagma

There are simply a huge number of options for risotto, a traditional Italian dish - it can be prepared with vegetables, seafood, meat, etc. One of the win-win recipes is risotto with mushrooms and chicken.

Rules for preparing risotto with mushrooms and chicken

On the one side, risotto with mushrooms and chicken It’s not a difficult dish to prepare. On the other hand, if you choose the wrong type of rice or do not follow the technology for cooking it, then most likely you will end up with rice with additives, and not risotto.

For the mushroom and chicken risotto, you will need round, starchy rice (Arborio, Carnaroli and Vialone Nano). First, the rice is fried in oil until golden brown so that it absorbs the oil, and then they begin to gradually pour in water, stirring, waiting for the rice to absorb it. At the very end of cooking the rice, add the remaining ingredients.

For risotto with mushrooms and chicken, you can use either fresh, frozen or dried mushrooms, after soaking them in boiling water. For a creamy consistency in risotto with mushrooms and chicken, add grated Parmesan cheese, whipped with butter, into the rice at the end of cooking.

Risotto with mushrooms and chicken – recipes

Risotto with mushrooms and chicken parmesan.

Ingredients: 2 tbsp. butter, 220g fresh mushrooms, 300g chicken fillet, 1 tsp. salt, ground black pepper, 5.5 cups chicken broth, 1 tbsp. vegetable oil, 1 onion, 1.5 cups arborio rice, half a glass of dry white wine, half a cup of grated Parmesan, parsley.

Preparation: melt the butter, add finely chopped mushrooms, fry until golden brown, add chopped chicken fillet, salt, pepper, cook for another 4 minutes. In vegetable oil (you can add mushrooms and chicken in the same bowl), fry finely chopped onion, stir for 5 minutes, add rice, stir for another 2 minutes. Pour in the wine, add salt, stir until the liquid is absorbed, add half a glass of boiling broth, stir again until absorbed, and so on, pour in all the broth, in batches. Stir chicken, mushrooms, cheese and finely chopped parsley into the rice, heat through the risotto, and serve.

Risotto with mushrooms and chicken with green peas.

Ingredients: 1 chicken, 100g arborio rice, 100ml white wine, 500ml chicken broth, 1 carrot, celery, peppercorns, 2 bay leaves, 100g mushrooms, 150g chicken fillet, 50g butter, 100g green peas, 1 clove garlic, 1 onion , 2 tbsp. olive oil.

Preparation: prepare chicken broth - add water, bring to a boil, skim off the foam, add halved carrots, celery, allspice, bay leaf. Once the chicken is done, strain the broth. Cut the chicken meat into small pieces. Simmer the chicken in heated olive oil, add chopped mushrooms and peas, simmer until the mushrooms are ready. Heat the butter, add dry rice, stir until the rice absorbs the oil, add white wine, stir until the wine is absorbed. Add a ladleful of broth. Add chicken, mushrooms, stir, add salt, pepper and olive oil.

Risotto with mushrooms and chicken can be served either cold or hot. For an elegant serving, place a portion of risotto in a small salad bowl or cup, press down slightly and invert the cup onto a plate.