Risotto is a popular dish in many countries, the main component of which is rice. The traditions of cooking risotto were formed in Northern Italy.
Usually, rice of European varieties is used for risotto. Rice is first fried in some fat (vegetable oils or animal fats), and then, in a few increments, boiling broth (meat, fish, mushroom , vegetable) or water is added in approximate calculation of a 2-4 measure of the liquid per 1 measure of rice. Risotto is stewed, stirring constantly. The next portion of the liquid is added only after the previous one is absorbed. During the preparation, the desired filler (meat, mushrooms, fish, seafood, vegetables or fruit) is added to the rice.
Risotto should have a creamy texture, for this, at the end of the preparation add a mixture of melted butter with grated cheese (Parmesan or pecorino). Of course, it does not do without dry spices and herbs of fragrant herbs.
Recipe for cooking risotto with cauliflower, chicken, almonds and paprika
Ingredients:
- chicken meat (breast or thighs) - about 400-600 g;
- rice - 1 glass with a capacity of about 250 g;
- chicken fat inverted;
- onion - 2 pcs .;
- cauliflower - 1 pc. small size (about 300 g);
- Almond kernels - about 80-100 g;
- broth chicken saturated - 2-3 cups;
- dry spices for broth (laurushka, gvozdichka, bell pepper);
- dry ground spices for risotto;
- sweet paprika - 1-1.5 tbsp. spoons;
- hard cheese - about 150 g;
- garlic - 1-2 cloves;
- fresh herbs (parsley, basil, coriander, dill are not needed).
Preparation
First, we cook the meat in a small amount of broth with a bulb and unmilled spices. Slightly cool, remove the meat from the bones, cut it into small pieces, broth the broth and pour into a clean pan.
Peeled and finely chopped onion lightly fry in a deep frying pan on chicken fat (do not regret) on medium-high heat. Add cauliflower, disassembled into small cots and rice. Fire do not reduce, fry all together for 5 minutes, turning the spatula.
And on the next burner boils in a saucepan broth - we add it a little (for example, on a ladle, it's about 150 ml). We stir and wait until the broth is absorbed into the rice, then add the next portion (in 3-4 steps just to manage). With the last portion of the broth, add almonds (ground or chopped with a knife). Now you need to add chicken meat. Do not stop stirring. Try the rice for the taste - it should not be too boiled.
Finely chop garlic and greens, cheese three on a grater, all mixed. Risotto is divided in portions and sprinkled with a mixture of greens, garlic and cheese. We mix on the plate with a fork. Risotto can be served with ciabatta and light table wine, white or pink, with a pronounced fruit acidity.