Risotto alla Sbirraglia (Chicken risotto)

Ingredients for Risotto alla Sbirraglia (Chicken risotto)

Instructions for Risotto alla Sbirraglia (Chicken risotto)

To prepare the Risotto alla Sbirraglia (Chicken risotto) recipe, please follow these instructions:

The dried porcinier broken in small pieces and put to soak in the red wine.

Chicken Sauté in olive oil in a thick-bottomed saucepan. The chicken is taken up, and the onion, celery, bell pepper and garlic is chopped finely and Brown in frying fat. Pour a glass of red wine, and the chicken back in the Pan, accepted that poured water on, and it is boiling under the lid.

The bacon cut into cubes and roasted on a frying pan and place over in the pan. The chopped mushrooms, roasted in the Pan and pour into the Pan along with the peeled tomatoes.

The pot boil until chicken is tender (falling from legs) 1 – 1 ½ hour. It is taken up, the skin peeled off, and the meat is cut into very small pieces.

Rice, mushrooms and ½ dl of red wine to the boil. When the wine is cooked into the rice, add a spoonful of water and stir. When this is cooked into the rice, add another spoonful of water and this will continue until the rice is soft. Let each spoonful of be absorbed before you add the next. It takes about 20 min. Flavor according to whether the rice becomes soft, otherwise just add more water.

Chicken pieces, rice and parmesan in the pan. It's all mixed together. The Court is seasoned with fresh basil. An appropriate portion of risotto in a greased Bowl and pressed together in the flipped out on a plate.

Serve hot or warm.