Arbëreshë Chicken and Mushroom Risotto (Risotto me Pule dhe Kërpudha)

Risotto me Pule dhe Kërpudha, or Arbëreshë Chicken and Mushroom Risotto, is a traditional dish from the Arbëreshë cuisine, which is a unique Italian-Albanian fusion cuisine. This creamy and flavorful risotto is a comforting and satisfying meal that is perfect for a cozy night in or a special gathering with loved ones.

Dietary Restrictions None Main Course Arbëreshë Arbresh Cuisine Risotto Chicken Mushroom
Arbëreshë Chicken and Mushroom Risotto (Risotto me Pule dhe Kërpudha)

Ingredients

  • 1 1/2 cups Arborio rice
  • 1 pound chicken breast, diced
  • 8 ounces mushrooms, sliced
  • 4 cups chicken broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the chicken broth over medium heat.
  2. In a separate large skillet, heat the olive oil and butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and cook until translucent. Add the minced garlic and cook for an additional minute.
  4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
  5. Pour in the white wine and stir until it is absorbed by the rice.
  6. Begin adding the warm chicken broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  7. After about 15 minutes, add the sliced mushrooms to the risotto and continue adding the broth until the rice is creamy and al dente.
  8. Stir in the cooked chicken and grated Parmesan cheese. Season with salt and pepper to taste.
  9. Remove the risotto from the heat and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
10g

Supplies

Large pot Large skillet Wooden spoon Ladle

Tools

Cutting board Knife Grater

Serving suggestions

Serve the Risotto me Pule dhe Kërpudha hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley. It pairs well with a crisp green salad and a glass of white wine.

Tips & tricks

For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.

Cost

$20