Creamy risotto with chicken - Krämig risotto med kycklingfilé

CREAMY RISOTTO WITH CHICKEN
Krämig risotto med kycklingfilé

4 servings

4 chicken fillets, in all approx 1 lb

2 tablespoons butter or margarine

Risotto:

1 small onion
1 tablespoon butter or margarine
1 ¼ cups arborio rice
3 ¼ cups vegetable bouillon
½ pot fresh basil
3½ oz chèvre cheese

Mushroom sauce:

7 oz fresh mushrooms
2 tablespoons butter or margarine
2 tablespoons flour
1 ¼ cups water
2 tablespoons concentrated veal bouillon
1/3 cup cream or crème fraîche
1 teaspoon Chinese soy sauce

Pickled red onions:

1 red onion
1 tablespoon pickling vinegar, 12%
2 tablespoons sugar
3 tablespoons water

Start with the red onion. Peel and thinly slice it. Mix pickling vinegar, sugar and water and put the onion in for at least 30 minutes before serving.

Risotto:

Peel and finely chop the onion. Sauté until glossy in a saucepan, add rice and 2 cups bouillon. Boil on low heat, no lid on, and stir occasionally. When the bouillon has disappeared into the rice after about 15 minutes, add more bouillon (1/3 cup at a time) and wait until all liquid has disappeared before adding more. Stir occasionally. Finally chop the basil and stir it in. Crumble the cheese and add it. Flavour to taste with salt and pepper. The risotto should be creamy.

Split the chicken fillets lengthwise, so you have 4 really thin slices. Fry them in butter or margarine and flavour with salt and pepper.

Sauce:

Trim and slice the mushrooms and fry them. Dust with flour and blend it in. Add water, bouillon and cream and let the sauce simmer for a couple of minutes. Flavour to taste with soy sauce, pepper and maybe some salt.

Serve with boiled potatoes or rice and a tomato salad.

Enjoy!

Bella