Risotto with mushrooms and fried chicken breast

Ingredients for Risotto with mushrooms and fried chicken breast

Instructions for Risotto with mushrooms and fried chicken breast

To prepare the Risotto with mushrooms and fried chicken breast recipe, please follow these instructions:

Start with making your fund if you don't have something to stand:
Boil 1-1.5 ltr. water and add chicken powder lemon juice and pepper.

Onions and garlic are sautéed briefly in a good olive oil for the worst sulphur is gone.
Rice poured in and fry together with the second in a few minutes. This is to prevent that the copse "smatter" out during cooking.
Turn down the heat to about half-strength
Add the Fund a little at a time-it must almost be completely absorbed before you pour the next spoonful in. continue with this until the rice is cooked Al dente.
When you add the last time pour the mushrooms at the Fund. Just before serving add 2 tbsp. dry white wine, good with freshly chopped Basil-and possibly. a small knob of butter to make it smooth.

Chicken "paneres" with a spice mix to taste: e.g. 2/3 1/3 thyme oregano and salt and pepper to taste.

FRY shortly by fierce heat to the surface is nicely Golden on both sides. Be in heat-proof dish and done fried in oven at approximately 185 c.
How to retain the total juice and power.

Tips:
There must be a little Fund is not completely absorbed, in order to make risotto creamy. You can add a little grana padano during cooking, and otherwise the server as an accessory. Because the risotto may also be used for e.g. Chili fried prawns. Good appetite:-)