Risotto with mushrooms and Setra chicken fillet
cooking time
difficulty level
Ingredients for aromatic oil:
butter 150g;
2 tbsp of refined olive oilо;
1 sprig of rosemary;
2 pieces of shallots;
2 tbsp of white wine Setra vinegar;
white wine 100 ml;
Ingredients for risotto:
Arborio rice 200g;
1 onion;
1 can of Setra chicken fillet with broth;
drinking water;
aromatic oil 50 g;
Pecorino Romano cheese 50g;
chanterelles 300 g;
porcini mushrooms 100 g;
white wine 100ml;
1 sprig of thyme;
parsley, dill;
green basil;
Setra sea salt, pepper;
refined olive oil
The recipe is provided by: Setra team
Preparation:
-
1
Aromatic oil.
Pour the olive oil into a saucepan, add the finely chopped shallots and fry them until golden. Pour in Setra vinegar and white wine. Add the rosemary leaves. Allow the wine to evaporate (the smell of alcohol will disappear, and almost no liquid will remain). Put the butter in a saucepan and bring to a boil. Leave for 10 minutes and strain through a sieve*. -
2
Risotto.
Chop the onion finely and fry in olive oil, add rice and fry for another 1 min. Pour in the wine, evaporate and cook the risotto, adding a little broth or water, stirring occasionally. - 3 Chop the dill, parsley and basil finely. Tear off thyme leaves.
- 4 Mash Setra chicken fillet with a fork without draining the broth.
- 5 Chop the mushrooms into 5 mm dices and, stirring constantly, fry in olive oil over high heat until golden.
- 6 In 5 min, until the risotto is ready, add mushrooms, Setra chicken fillet with broth, herbs, salt and pepper to the rice. 2 minutes before it ready, add the aromatic oil (only 50 g) and cheese, mix well. When serving, sprinkle with cheese.
* Aromatic oil can be stored in a closed glass jar in the fridge for 7 days.