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Chicken Risotto

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Preparation time
1 hour
Cooking time
50 mins
Serves 6 - 8


  1. In a bowl, soak the dried mushrooms for 1 hour.

  2. Cut the chicken steaks into thin strips, the chorizo slices and the ham into strips.

  3. Skin the tomato and remove the seeds and cut into strips.

  4. In a frying pan, melt 15 g of butter and sauté the tomato for about 3 minutes over low heat.

  5. Chop the onion and cut the chicken livers into pieces. Saute the onion in 50 g of butter for 3 minutes.

  6. Add the chicken strips, ham and chorizo and fry for about 5 minutes.

  7. Add the chicken livers and the drained and chopped mushrooms and fry for another 2 minutes.

  8. Mix the tomatoes and season with salt and pepper. Bake for about 5 minutes over low heat.

  9. In a pan, melt 50 g of butter, add the washed and drained rice and let it fry over medium heat for about 3 minutes until the rice absorbs the fat.

  10. Bring the 1.25 l of broth to a boil. Drizzle the rice with ¼ of the broth portion and, stirring constantly; let it cook until the broth evaporates. Repeat the operation until the broth is exhausted.

  11. The rice is cooked after 20 minutes (it must be moist).

  12. Add the mixture of chicken, tomatoes and grated cheese to the rice and serve.