Venetian Recipes
Risotto alla Sbirraglia

Risotto alla Sbirraglia

Chicken Risotto

How to make the Chicken Risotto:

Melt 1 and half tablespoons of butter with the olive oil in a deep, heavy-bottomed saucepan. Add the vegetables and saute for 2-3 minutes over low heat.

Season the chicken with salt and pepper and add to the saucepan in a single layer. Increase the heat and brown both sides nicely. After about 10 minutes, start sprinkling with wine.

Cover and continue cooking, gradually adding the wine for about 15 minutes or until the chicken is just cooked. Remove the chicken and set aside in a warm oven.

Add the rice into the saucepan, cook with the remaining juices and fat. Cook for 2 minutes, keep stirring the rice. Gradually stir in the boiling stock. Continue cooking until the rice is tender, don’t stop stirring (it will take about 15-18 minutes).

Just before serving add the remaining butter and parmesan cheese and mix well. Transfer the risotto to a serving dish, place the chicken on top.

Serves 2

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM