COOKING ITALIAN FOOD IN INDIA by ROBERTA ANGELONE

Author:ROBERTA ANGELONE [ANGELONE, ROBERTA]
Language: eng
Format: epub
Tags: Mobilism
Publisher: Tranquebar Press
Published: 2013-10-28T00:00:00+00:00

risotto ai pollo e peperoni

Risotto with Chicken and Capsicum

Serves 4-5

Ingredients

25g butter

2 + 2 tbsp extra virgin olive oil

1 large onion, minced

350g Italian rice

60 ml + 60 ml glass white wine

1 litre chicken stock, hot

Salt

2-3 garlic cloves chopped

3 green chillies, chopped

4 large capsicums, chopped

250g chicken breast, diced

3-4 tbsp tomato purée

1 tbsp Parmesan per serving, grated, for garnishing

20g fresh parsley, chopped

Hot Garlic Oil (p.7) or Garlic Sauce (p.20), for drizzling

Method

In a large pan, melt the butter with 2 tbsp olive oil and sauté the minced onion for a couple of minutes.

Add the rice and fry till the rice is translucent.

Pour in 60 ml of wine and stir till it evaporates.

Add in a ladle of stock at a time, season with salt and cook till the rice is almost done.

Sauté the garlic and green chillies in 2 tbsp olive oil for about a minute or two in a skillet.

Add the capsicum and chicken and pour in the remaining wine. When the wine evaporates, add the tomato purée and cook till the chicken is well done. Adjust the seasoning.

Add the chicken-capsicum mixture to the rice, mix and turn off the heat.

Garnish with Parmesan, chopped parsley and serve after 2 or 3 minutes.

Serve drizzled with the Hot Garlic Oil or Garlic Sauce.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.