Risotto alla sbirraglia

The recipe for a really tasty and nutritious first course, which features chicken as the star of the dish: risotto alla sbirraglia!

A package of AIA Chicken Breast

300 g of arborio rice

Flour as needed

An onion

80 g of grated cheese

1 Lt of chicken broth

Extra virgin olive oil as needed

A knob of butter

Salt

Description

A traditional recipe from the countryside that combines two of the most used ingredients in the kitchen, the chicken and the rice: we are talking about risotto alla sbirraglia!

Originally from Veneto, this first course is very tasty and really easy and quick to make: with a few ingredients you will have a delicious risotto but simple, perfect for a family lunch or, why not, even for a quick dinner.

Here are the ingredients and procedure to make a great risotto alla sbirraglia.

Chicken Breast

Procedure

Take the AIA chicken breasts and cut them into pieces, then lightly flour them and set them aside.

Finely chop the onion and let it fry in a saucepan with a little extra virgin olive oil, then add the rice and toast it.

Add also the pieces of chicken, let them brown with the onion for a few minutes and pour a ladle of broth.

Salt, stir and continue cooking the risotto adding a little broth at a time, as usual.

When the rice is cooked, turn off the heat and cream with the knob of butter and the grated cheese: serve hot!

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