FAUX RISOTTO
This isn't a traditional risotto where broth is gradually added to the rice with constant stirring. Nope. We won't be doing the final mantecatura* step either. But that doesn't mean this faux risotto will be lumpy and dry. Not at all! It's creamy, flavourful, and perfect for a busy weeknight.
Here's what you need:
1 cup rice (2 dcl)
3 chicken thighs, diced
1 carrot, diced
1 carrot, grated
1 small grated zucchini salt
dry parsley
parmesan
butter
olive oil
black pepper
2 cups liquid (chicken broth is the best, but water will do the job)
Here's how to do it:
Soften carrots in butter and olive oil on a medium heat, add chicken thighs, dry parsely and fry until the meat is slightly coloured. Add zucchini, season with plenty of salt and simmer everything together until liquid is almost completely evaporated. Huston, we have a base!
Now add rice and two cups of liquid, mix everything together and let it slightly boil over low heat in a covered sauce pan until the rice has absorbed almost all the liquid. I like rice cooked a little bit more then al dente, but cook it as you like. Add salt if needed.
Turn off the heat and stir in a spoon of butter.
Serve risotto immediately and top it off with freshly grated parmesan, sprinkle some dried parsley and drizzle with olive oil. Fancy black pepper? Now it's the time to add it.
Enjoy.
*mantecatura - final stirring of the risotto
1 cup rice (2 dcl)
3 chicken thighs, diced
1 carrot, diced
1 carrot, grated
1 small grated zucchini salt
dry parsley
parmesan
butter
olive oil
black pepper
2 cups liquid (chicken broth is the best, but water will do the job)
Here's how to do it:
Soften carrots in butter and olive oil on a medium heat, add chicken thighs, dry parsely and fry until the meat is slightly coloured. Add zucchini, season with plenty of salt and simmer everything together until liquid is almost completely evaporated. Huston, we have a base!
Now add rice and two cups of liquid, mix everything together and let it slightly boil over low heat in a covered sauce pan until the rice has absorbed almost all the liquid. I like rice cooked a little bit more then al dente, but cook it as you like. Add salt if needed.
Turn off the heat and stir in a spoon of butter.
Serve risotto immediately and top it off with freshly grated parmesan, sprinkle some dried parsley and drizzle with olive oil. Fancy black pepper? Now it's the time to add it.
Enjoy.
*mantecatura - final stirring of the risotto
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