Chicken Risotto Recipe
This chicken rissoto is a filling and savory rissoto prepared with cooked chicken and liver. I cooked this chicken rissoto with lonng grained rice instead of arborio rice but you can use arborio rice too. One of our favorite italian recipes, this chciken rissoto also has green peppers and tomatoes in it along with mushrooms.
Ingredients
5 tablespoons oil
Half a green pepper, chopped into small pieces
1 large onion, finely chopped
4 oz. mushrooms
1 chicken liver
8-12 oz. cooked chicken, diced
Salt
Freshly ground black pepper
4 oz. long grain rice
5 fl. oz. hot chicken stock
2 tomatoes, quartered
Directions
Heat the oven to 350 °F (Gas Mark 4, 180°C).
Heat 4 tablespoons of oil in a frying pan and fry the green pepper, onion, mushroom stalks and chicken liver.
Add the diced chicken and season with salt and pepper.
Then add the rice and stir with a wooden spoon so that it absorbs all the juices.
Transfer the mixture to a casserole and pour on the hot stock.
Stir once, cover closely and bake in the oven for 40-45 minutes.
Meanwhile, saute the mushroom caps and tomatoes in the remaining oil.
When the risotto is ready, serve it garnished with the mushrooms, tomatoes and a sprinkling of parsley.
Heat 4 tablespoons of oil in a frying pan and fry the green pepper, onion, mushroom stalks and chicken liver.
Add the diced chicken and season with salt and pepper.
Then add the rice and stir with a wooden spoon so that it absorbs all the juices.
Transfer the mixture to a casserole and pour on the hot stock.
Stir once, cover closely and bake in the oven for 40-45 minutes.
Meanwhile, saute the mushroom caps and tomatoes in the remaining oil.
When the risotto is ready, serve it garnished with the mushrooms, tomatoes and a sprinkling of parsley.
