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Risotto The Grape Show
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Priscila Beneducci
@priscilabeneducci.oficial- Ingredients
- Recipe
- Brodo Brodo de Galinha Homemade (chicken breast bones, 1 whole onion, 3 cloves skewered, celery leaves, leek leaves, 3 peppercorns, carrot peel, onion skin and something peel, 4 liters of water , boil for 1 hour)2 l
- Olive oil2 tablespoon
- Small chili pepper1 unit(s)
- Cubes of 1 Raw Chicken Breast1 unit(s)
- Garlic3 unit(s)
- Chopped white onion1 unit(s)
- Chopped leek1 unit(s)
- Chopped celery (celery)1/2 cup
- Rice for risotto1 cup
- Chopped sun-dried tomato60 g
- Dry white wine200 ml
- Grated Provolone Cheese (this is the salt in the recipe) to taste
- grated Parmesan cheese (it's the salt in the recipe) to taste
- Queijo Requeijão Catupiry (to emulsify the risotto, it is not necessary to use butter) to taste
- Red Grapes, halved without seeds, put a lot, without fear of being happy to taste
- Extra Virgin Olive Oil + Parmesan (finish on the plate) to taste
- Freshly ground black pepper to taste
- Brodo Brodo Homemade: Bring everything to a boil for at least 1 hour, to give time to extract the flavor from all the leaves. Reserve hot to start the Risotto.
- Leave all the mise en place ready chopped. The list is big. What will take more time to chop is the work of removing the seeds from the grapes.
- Choose a wide, large and low risotto pan with a rim, it is best for evaporating the risotto work. Heat the oil with chili pepper first. It has the function of breaking the burning and leaving only the scent of fresh pepper in the food.
- Add the chicken cubes and brown.
- Add the mirepoix: garlic, onion, celery and leek, risotto rice, sun-dried tomato, dry-sauté a little.
- Pour in the dry white wine, stir until evaporated.
- For 20 minutes, cook the risotto, stirring a lot for the first 10 minutes, to release the natural starch from the risotto rice, wetting with ladles of the broth. After the 10 minutes starting the brodo broth phase, you can stir from time to time until finished.
- Add provolone and Parmesan little by little, they will melt in the cooking and salt the risotto. Go experimenting with salt, correcting with more cheeses.
- Season with freshly ground black pepper
- The risotto was cooked, it gets a different finish. Add the grapes and the Catupiry curd, until it becomes creamy fluid. This risotto is not finished with cold butter. If you miss the point, it dried out too much, add more broth to thin.
- Serve with olive oil and more Parmesan cheese. This risotto is divine, a spectacle!
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