Risotto with Chicken Legs and Various Vegetables
A risotto with a cheap cut of meat.
Servings 4
Ingredients
- 6 chicken drumsticks
- 2 tablespoons olive oil
- 100 g risotto rice
- 1-2 stalks celery
- 2-3 medium-sized ripe tomatoes
- 100 g chard or cavolo nero or green beans
- 100 g mushrooms or oyster mushrooms
- Half a liter of boiling water
- 1 peperoncino
- Salt or 2 bouillon cubes
Instructions
- Heat the oil in a large Teflon pan (with a lid) and brown the chicken legs for about 5 minutes.
- Add the rice and brown over high heat for 5 minutes.
- Finely chop the celery and add it, browning for 5 minutes.
- Add the chopped tomatoes and cook for 5 minutes.
- Add the crumbled peperoncino.
- Add the chard stems, cut into strips.
- After 5 minutes, add the sliced mushrooms and chard leaves, along with the bouillon cubes.
- Pour the boiling water over everything and cover with the lid.
- Simmer over low heat for about 30 minutes, until the rice has absorbed most of the water. Done.