- Garlic - 2 Teeth
- Rice - 1 glass
- Onions - 2 Pieces
- Broth - 4 Cups
- Curcuma, basil - To taste
- Salt - To taste
- Chicken (fillet) - 400 Grams
- Olive oil - 0,25 Cups
1. Olive oil poured into a cast-iron frying pan and put on a weak fire. Garlic finely chopped and added to the pan, until golden brown fry. Then add finely chopped onions. Pass the garlic and onion together. 2. Add the rice to the frying pan and lightly fry for about five minutes. Do not forget to stir it. In the pan, pour in the broth, add the spices, mix and cover the lid. When the broth is absorbed, add it more, and so, until the broth does not remain at all. 3. Stew the rice in the broth until cooked until the broth is completely absorbed. Chicken boiled and sliced fillets are added at the very end of cooking risotto. 4. We mix everything well and remove it from the fire. Give five to ten minutes to relax. 5. The dish is ready, bon appetit!
Servings: 6