Italian dish risotto with chicken became widely known among cooks from the 19th century.It is satisfying and at the same time an easy dish that like almost everyone who tried it at least once.Recently, among the Russians, it is becoming increasingly popular.
To prepare the risotto with chicken best rice with high starch content.This sort karanaroli, Arborio or vialone nano.Last variety rarely found in Russian stores.The process of cooking is different.Here are the basic rules.
- always necessary to choose the right variety of rice.
- The varieties of rice for risotto contains two kinds of starch, which allows him to remain hard inside and soft outside.So you can not wash the rice water.
- broth must be prepared in advance.
- should be pre-fry the rice for 30 seconds in butter.You can use olive oil or sunflower oil, it all depends on the region and the rice varieties.Taste will receive different, but always have a good soak corn oil so that they darkened the outside, and inside were white.
- Pour the broth into the rice should be gradually, in small portions.Try to stick to soup and cereals proportions 5: 1.
- Add salt and pepper to the risotto should be at the end of cooking.
- use for dishes cheese and dry wine of excellent quality, so as not to spoil the risotto.
Italian cooking generously share the recipe, explain in detail how to cook risotto with chicken, a dish not to cause frustration among the unsophisticated person.According to the Italians, risotto can be prepared in 17 minutes.But all the ingredients must be prepared in advance.
begin with chicken broth.To do this, it is more convenient to take a large pot, fill it with cold water 2/3 and immerse the washed, gutted and cut the chicken into pieces.You can use a few hens from which cut legs and fillet.That is, the broth must be a sufficient number of bones.
broth for best use of drinking water in five-liter cans from the store to feel the chicken flavor and aroma.Add a pinch of salt and crushed peppercorns.Cook over high heat until boiling.Then slotted spoon remove the foam, reduce heat and simmer for 2 hours.
the broth add fried in a dry frying pan onions and carrots, cut into small pieces.You can (if desired), add parsley or celery, pods of green peas, a piece of lemon peel.For half an hour until ready to pour into a glass of dry wine broth.Five minutes before the end of cooking to lower the bouquet garni.He's going from a few sprigs of parsley, thyme, celery, and one branch 1 bay leaf.Bunch of green laurel have to wrap, tie a long string that you can primotat to panhandle and throw in a bunch of broth.For the end of the thread will be easy to remove it from the broth when the time comes.
Bouillon necessary drain, pour into a clean container and refrigerate.Part of it is used for risotto with chicken and some to freeze for the future.
To prepare the risotto is best to use Parmesan cheese, good quality dry wine and butter, not oil.Onions should be cut into very small, the size of the rice that it could not be felt on the teeth.For beauty and improve the taste you can use saffron, but it is very expensive.
important stage risotto with chicken is "soffritto," that is the basis for the rice.Onions and carrots fry over a medium heat, but do not allow burning.Then quickly poured into the pan rice, stir and who constantly seek changes its color from the outside.Then he poured a dry wine and alcohol is evaporated.This is called "tostatura."
The most important step is considered to be the addition of broth into the rice.In a frying pan with rice and vegetables need to quickly pour 1 or 2 ladles of broth, so that the liquid covered the croup.Keep stirring until the rice until the liquid is absorbed.Then gradually add the stock and continue to stir the risotto until completely absorbed liquid rice.
After 10 minutes, add the mushrooms, steamed vegetables if cooked risotto with chicken and vegetables and continue to cook.After 17 minutes of constant topping up the broth and stirring the rice, he will be ready, that is tender but retain solid core.
In the last stage, "mantekatura" in the finished dish add the grated cheese and cold pieces of butter.All gently stir and serve hot.To risotto with chicken kept beautiful appearance and exquisite taste, eat it should be right.Enjoy its aroma should be hot, because if a dish stand up for a while, it becomes a sticky mass.
