How to make
Fry the chopped onions and garlic in the heated olive oil.
After 4-5 minutes of stewing, add the chicken pieces and wait for them to fry.
Pour the arborio rice and stir for 2 minutes. Pour the white wine and cook, until it evaporates.
At this point, start adding from the warm broth, by pouring 2 scoops. Stir, until they are absorbed and season with salt.
Continue to add 2 scoops of broth and so on, until they are completely absorbed. This way the risotto will acquire the desired consistency.
The rice should not be too soft, so try the grains from time to time.
It usually takes 15 minutes. Then remove it from the heat and leave it aside for a while.
Add some parmesan and butter. Stir and serve.
Sprinkle with more parmesan and a little black pepper - it is best if it's freshly ground.
The traditional chicken risotto is very tasty!
