How to make Italian risotto: A wonderful recipe with chicken, peas and parmesan cheese

Although in our country every dish with rice and grated edamame is called risotto, that it is cooked in broth and has a creamy consistency. Its name derives from from the Italian word risotto and comes from northern Italy.

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Parmesan risotto

Because Risotto is one of the mainstays of Italian cuisine and it is prepared in all regions, there are many variations of this dish. If you want to remember the taste of Italy, try for example Parmesan risotto with chicken and peas. For this recipe you will need:

  • 80 g of chicken breast
  • 100 g arborio rice
  • chicken broth
  • 0.15 l of white wine
  • 80 g of frozen peas
  • 120 g of Parmesan cheese
  • 100 ml of cream

Fry chopped and salted chicken breast in olive oil. We will add arborio rice and mix gently until it becomes glassy. Add white wine and cook for a while longer. The wine should be as we would pour it ourselves. Therefore, it is important not to underestimate his choice and not to choose the cheapest one.

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How about an Italian risotto

Now is the time to chicken broth, which we add little by little, so the rice has time to absorb it. It shouldn’t be swimming in it like soup. We repeat this process until the rice is soft. Then pour in the cream, add the frozen peas and cook slowly. We should have a mushy mass. At the end, stir in the grated parmesan cheese.

The consistency of this risotto is different from what we usually see in different canteens and restaurants. Usually when it’s not creamy it is a variation of the so-called Serbian risottowhich is a mixture of cooked rice with meat and vegetables.

There are many types of rice.  Each is suitable for something different.

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Sources of information: Risotto Parmesan risotto with chicken and peas
Photo source:
Courtesy of Toprecept

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