Chicken and vermouth risotto

chicken broth750 millilitersButter2 tbsp.Chicken breast2 piecesGarlic (chopped)2 headsOnion (finely chopped)2 onionsThyme (leaves)1 tsp320 gramsVermouth (dry)250 millilitersParmesan (grated)50 gramsParsley (sliced)
  • Servings:
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Fry the chicken breasts in butter. Wrap them in foil, place on a baking sheet and put in the oven, preheated to 130C.

Put the garlic, onion and thyme in a saucepan and put on the fire. When the onions begin to change color, add rice and stir until its grains turn golden. Then add vermouth. When it is evaporated, pour a few ladles of hot chicken broth and, with constant stirring, keep the dish on the fire for 15 minutes.

Sprinkle ready risotto with grated parmesan cheese, season with butter and lay out on plates with chicken breasts.

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