Rižoto, vrganj , piletina / Risotto, porcini, chicken

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Ah koliko samo vrsta Rižota ima. Sve ih volim. Ne pada mi na pamet da se prepirem iz kog regiona su. Najviše volim da koristim arborio pirinač, on mi nekako najbolje uspe onako na zub ( al dente). Nažalost ja ovde mogu naći samo suve vrganje. Sa svežim bi bilo naravano još mnogo ukusnije.

Sastojci

25 g suvih gljiva
500 g chicken
1 čen belog luka
400 g Arborio pirinča
1 litra bistre pileće supe
4 grančice svežeg timijana
50 g slanog putera

80 g parmezana

Priprema

  Stavite pečurke  u činiju i prekrite sa 180 ml vrele vode. Stavite na stranu d oko 5 minuta, a zatim iscedite..
Prržite iseckan crni i beli luk, dok lepo ne porumeni. Dodajte arborio pirinač i mešajte nekoliko minuta.

Sada postepeno dodajemo  bistru pileću supu.
Uspemo vrganje i piletinu. Začinimo sa solju i biberom. Dodamo timijan. Krčkamo na laganoj temperaturi . Svaki put kad bista supa ispari dodamo ponovo. Tako oko 20 minuta. Pri kraju dodamo puter na kockice, može i pavlaka za kuvanje.

Sve pospemo obilno parmezanom

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Risotto, porcini, chicken

There are so many different risottos and I love them all. I could care less from which region in Italy they come from. Unfortunately, I can find here only dried porcini, fresh one taste much better. I like using Arborio rice, seems to work best for al dente rice.

Ingredients

• 25 g dried porcini mushrooms
• 4 x 125 g free-range chicken thigh fillets
• 1 clove of garlic
• 400 g Arborio risotto rice
• 1 litre of organic chicken stock
• 4 sprigs of fresh thyme
• 50 g unsalted butter
• 80 g Parmesan cheese
• 
  

Create

1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.