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Risotto in a new way: professionals share their secrets
Risotto
It is believed that there is no traditional and classic risotto recipe. Only broth and rice remain the same. And then there is a kind of flight of fancy and improvisation with products. However, most people are used to preparing the dish in a certain way, which makes it boring.
The FoodOboz editorial team offers to cook risotto in a new way according to chefs' recipes.
Risotto parmigiano according to the recipe by Viktor Shaidetsky
Ingredients:
- Shallots - 30 g
- White wine - 40 ml
- Rice - 90 g
- Chicken broth - 500 ml
- Parmesan cheese - 40 g
- Butter - 40 g
- Salt - 2 g
Method of preparation:
- Chop the onion and put it in a frying pan. Add salt and sauté until transparent.
- Add rice and fry with onions.
- Pour in the wine.
- As soon as the alcohol begins to evaporate, add the broth a little at a time.
- Add the Parmesan cheese. Stir to combine.
- Add the butter. Stir and bring to a homogeneous consistency.
Risotto from the culinary channel AestheticEat
Ingredients:
- Rice - 350 g
- Mushrooms - 300 g
- Chicken thigh fillet - 300 g
- Onion - 2 pcs.
- Garlic - 2 cloves
- White dry wine - 130 ml
- Celery - stalk
- Parmesan cheese - 40 g
- Butter - 50 g
- Salt and pepper - to taste
Method of preparation:
- Chop one onion, carrot, and celery stalk. Put the vegetables in a saucepan and cover with water. Cook until boiling.
- Season with salt and pepper, and add garlic. Cook for a few more minutes.
- Strain the broth.
- Put the fillets in a saucepan and cover with water. Cook for about 15 minutes.
- Cut into small pieces.
- Chop the onion, crush, and chop the garlic. Cut the mushrooms into slices.
- Fry the onion and garlic. Add the mushrooms. Fry for 10 minutes.
- Add the chicken and fry for another 5 minutes.
- Add the rice and pour the wine. Simmer until the wine has completely evaporated.
- Gradually pour in the broth.
- Add spices, butter, and grated Parmesan cheese.
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