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Chicken risotto with curd cheese
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Eduardo Maia
@receitas_panelinha- Ingredients
- Recipe
- 1 cup of rice1 cup
- 2 liters of chicken or vegetable broth2 l
- 150 g diced chicken breast150 g
- 100 g of cubed curd cheese100 g
- 1 celery stalk, cubed1 unit(s)
- 2 tablespoons diced carrots2 tablespoon
- 1 small diced onion1 unit(s)
- 2 tablespoons of chopped green beans2 tablespoon
- 25 g chopped leek25 g
- 2 cloves of minced garlic2 unit(s)
- 2 sprigs of fresh rosemary2 unit(s)
- 2 tablespoons unsalted butter2 tablespoon
- 30g grated Parmesan cheese30 g
- 1 glass of dry white wine1 unit(s)
- salt and pepper to taste1 to taste
- dried marjoram, basil or oregano to taste1 to taste
- Olive oil1 to taste
- Put the broth on to heat and keep it close at all times. Season the chicken with salt, pepper and the dried herb. In a large pan, slowly sauté it and set aside. In the same pan, brown the onion, celery and garlic. Add the carrot, leek and pod. Saute for a few more minutes.
- Add the rice and stir well for about 8 minutes. The rice will start to release an almond aroma. This is the point for you to start cooking your risotto. Then add the wine and stir.
- When the wine is almost dry, add a ladle of broth. Stirring constantly, add a ladleful of broth at a time. This is very important. The process should take about 20 minutes
- When the rice is almost done, you will add the chicken, cheese, rosemary and another ladle of broth. Always stirring.
- Turn off the heat, add the butter and Parmesan cheese, stir until very creamy. serve immediately
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