Risotto Con Funghi E Pollo Recipe
Creamy Carnaroli rice simmered with white wine, English peas and exotic mushrooms tossed with herb-marinated grilled chicken
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Marinate the chicken breast in olive oil, salt, pepper, and fresh herbs for at least 30 minutes. Grill the chicken until fully cooked, about 6-7 minutes per side. Let it rest before slicing.
- 2
Cook the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the exotic mushrooms and sauté until they are golden and tender, about 5-7 minutes. Remove from skillet and set aside.
- 3
- 4
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time. Stir frequently and allow the liquid to be absorbed before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
- 6
Finish with Peas and Cheese
Stir in the English peas and sautéed mushrooms in the last 5 minutes of cooking. Once the rice is cooked, stir in the grated Parmesan cheese until melted and creamy.
- 7
Serve
Spoon the risotto onto plates and top each serving with sliced grilled chicken. Garnish with additional herbs if desired.
