Simple chicken risotto Ingredients: 125 g of - rice - butter - 1 chicken or turkey escalope 2 stock cubes - beef (also possible chicken stock) 1 l of - water - approximately viandox parmesan.
Utensils：
- 1 saucepan- pots and pans 1 1 Wooden spoon- 1 Lid- 1 kitchen scale- scales
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
In a first saucepan, heat the water, with the stock cubes, and the viandox. Once the broth and water are well mixed, turn off the heat.
Phase 2
In a second saucepan, put a little butter. Once melted, add the glass of rice. Don't stopDon't stir, the rice will become translucent in a few minutes.
Phase 3
Then, gradually add the water and broth (do not add everything directly) into the rice pan, with the lid, over low heat.
Phase 4
The rice will absorb the water and the broth, mix with a wooden spoon, and add a glass of broth.
Phase 5
Before adding the last glass of broth, I cut the escalope into small pieces, so that it cooks more quickly, directly in the pan.
Phase 6
The cooking time is around 20 min, but I advise you to check that the rice is cooked.
Utensils：
- 1 saucepan- pots and pans 1 1 Wooden spoon- 1 Lid- 1 kitchen scale- scales
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
In a first saucepan, heat the water, with the stock cubes, and the viandox. Once the broth and water are well mixed, turn off the heat.
Phase 2
In a second saucepan, put a little butter. Once melted, add the glass of rice. Don't stopDon't stir, the rice will become translucent in a few minutes.
Phase 3
Then, gradually add the water and broth (do not add everything directly) into the rice pan, with the lid, over low heat.
Phase 4
The rice will absorb the water and the broth, mix with a wooden spoon, and add a glass of broth.
Phase 5
Before adding the last glass of broth, I cut the escalope into small pieces, so that it cooks more quickly, directly in the pan.
Phase 6
The cooking time is around 20 min, but I advise you to check that the rice is cooked.