Creamy Chicken Risotto with a Homemade Touch

INGREDIENTS:

• 350 g long grain rice
• 150 g chicken steaks
• 100 g chicken livers
• 20 g of dried mushrooms
• 1 chorizo
• 100 g of ham
• 1 onion
• 100 g of butter
• Salt
• 1.25 l of meat broth
• 40 g of grated cheese

PREPARATION:

In a bowl, soak the dried mushrooms for 1 hour.

Cut the chicken steaks and ham into thin strips and the chorizo into slices.

Peel the tomato and remove the seeds and cut into strips.

In a frying pan, melt 15 g of butter and stew the tomato for around 3 minutes over low heat.

Chop the onion and cut the chicken livers into pieces. Sauté the onion in 50 g of butter for 3 minutes.

Add the chicken strips, ham and chorizo and fry for about 5 minutes.

Add the chicken livers and drained and chopped mushrooms and fry for another 2 minutes.

Mix the tomato and season with salt and pepper. Let it cook for about 5 minutes over low heat.

In a pan, melt 50 g of butter, add the washed and drained rice and fry over medium heat for about 3 minutes until the rice absorbs the fat.

Bring 1.25 l of meat broth to a boil. Water the rice with ¼ of the broth and, stirring constantly, cook until the broth evaporates. Repeat the operation until the broth runs out. The rice is cooked after 20 minutes (it should be moist).

Add the chicken, tomato and grated cheese mixture to the rice and serve.

Remove from the oven, carve the duck and cut the meat into pieces and the chorizo into slices.