Usuba
Risotto with Chicken, Mushrooms and Dorblue Cheese
Creamy risotto with tender chicken, aromatic mushrooms, and sharp blue cheese. The dish is prepared in chicken broth with white wine, which adds a subtle acidity. Arborio rice becomes soft and creamy, absorbing all the flavors. Perfect for lunch or dinner.
- Total
- 90 min
- Standard serving
- 445.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Boil the chicken broth.
- 2
Step 2
Melt 70 g of butter in a deep skillet. Sauté finely chopped onion until soft. Finely chop the mushrooms and corn, add to the onion. Add the remaining butter if necessary. Add the chicken and let it brown slightly.
- 3
Step 3
Pour in the wine and wait until it completely evaporates.
- 4
Step 4
Add the rice and keep it on the heat until the grains begin to become transparent.
- 5
Step 5
Pour in the broth so that it completely covers the rice. Let it evaporate. Then gradually add the remaining broth in portions, each time evaporating the liquid and stirring, until the rice becomes soft and creamy.
- 6
Step 6
When the rice is completely cooked and the broth has evaporated, remove the pan from the heat. Stir in the Dorblue cheese so it melts and distributes evenly.
- 7
Step 7
Cover the risotto with a lid and let it rest for 2–3 minutes before serving.
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