Summary

Ingredients

• 500 g chicken, shredded
• 2 tablespoon soy sauce
• 1 clove garlic, peeled and pressed
• 200 g risotto
• 1 small onion (s), finely chopped
• 200 g chanterelles (chanterelles) or mushrooms
• 125 ml white wine
• 7 ½ dl chicken broth
• 1 tablespoon parsley, finely chopped
• 1 tablespoon chives, finely chopped
• 100 g butter
• 4 tablespoon parmesan, freshly grated
• some salt and pepper, from the mill
• some olive oil

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Instructions

1. Marinate the chicken strips in a bowl with the soy sauce and garlic, leave to stand for about 20 minutes.
2. Heat some oil in a pan and fry the sliced meat in it, remove from the pan and set aside.
3. Heat a little more oil in the same pan, add the mushrooms, washed, cleaned and cut into strips and roast for about 4 minutes. Add the onions and roast for another 3 minutes. Add the rice, sweat everything well, deglaze while stirring with the white wine. When the wine has evaporated, pour in a little more bouillon, gradually adding a little more bouillon while stirring. Just before the last liquid has boiled away and the rice is done, add the chicken to the risotto and mix in the parmesan well.
4. Finally refine with the butter, season with salt, pepper and the herbs, serve immediately.