I'll try to keep it short so the risotto recipe doesn’t seem complicated. Yes, it takes about half an hour, but it’s worth it. Today, I’ll show you a quick but detailed recipe for risotto with poultry.
- 200 g of Arborio rice
- 1 celery stalk
- 3 garlic cloves
- 1 onion
- A bunch of fresh basil
- 1 glass of dry white wine
- Sea salt
- A tiny pinch of saffron
- 500 ml broth (or water, but broth is better)
- 150-200 g poultry (cooked chicken breast, turkey, or whatever you prefer)
- A handful of grated Parmesan
- A small cube of butter
Heat olive oil in a pan and add finely chopped onion, garlic, celery, and basil (if using fresh basil, add it later; if dried, add it now). Sauté until softened.
Add the rice and sauté for 30-40 seconds until it absorbs the oil. Pour in the wine and stir until it evaporates.
Season with salt, add saffron, and reduce the heat. Gradually add the broth, stirring constantly and waiting for each portion to be absorbed before adding more. Cook until the rice is al dente—this will take about 20 minutes.
Add the cooked poultry, Parmesan, and butter. Stir well, cover with a lid, and let it rest for a few minutes.
Enjoy!
Heat olive oil in a pan and add finely chopped onion, garlic, celery, and basil (if using fresh basil, add it later; if dried, add it now). Sauté until softened.
Add the rice and sauté for 30-40 seconds until it absorbs the oil. Pour in the wine and stir until it evaporates.
Season with salt, add saffron, and reduce the heat. Gradually add the broth, stirring constantly and waiting for each portion to be absorbed before adding more. Cook until the rice is al dente—this will take about 20 minutes.
Add the cooked poultry, Parmesan, and butter. Stir well, cover with a lid, and let it rest for a few minutes.
Enjoy!
