Rice is one of the most consumed products in the world. It is a very versatile cereal in the kitchen that admits hundreds of different elaborations, from cold to hot dishes. Today we propose a delicious rissotto recipe, one of the star dishes of Italian gastronomy, very simple to prepare and with many variations that will allow you to adapt this dish to any personal taste.
This is a recipe with a significant amount of carbohydrates from rice. It also has proteins, low amounts of fats and is an easily digestible food. It is prepared with mushrooms, which add important trace elements and minerals such as iron, zinc, iodine, magnesium, selenium, sodium and calcium and are also a source of B, E and C, low in fat, low in carbohydrates and low in calories . It adds the parmesan cheese that contributes large doses of phosphorus, calcium and vitamin B2. It is a caloric and fat recipe, so it should be consumed in moderation and sporadically.
We start by heating a little Betis oil in a low casserole. We chop the chicken, season to taste with salt and pepper and brown it. Add chopped shallots and fry. Once cooked the shallot, we add the cut mushrooms in thin strips. Stir the whole, add the half glass of white wine and a few seconds later add the rice and the tomato sauce, stirring for a minute to impregne the aroma and flavor of the sauté. Stir in the chicken broth gradually and stirring occasionally, so that the rice does not run out of stock, until there is a texture of creamy rice.
Cook over low heat for about 15 minutes. At the last minute, add grated parmesan cheese to taste, chopped chives and a pinch of salt. Remove so that the hot rice is impregne of the cheese and a sauce is formed, which will give the whole a creamy aspect (the rice must be slightly al dente).
We will serve immediately with thin sheets of Parmesan cheese without letting it rest, as the creaminess disappears and dries.
Note: indicated quantities are for 2 persons, preparation 30 min., Cooking 20 min.
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- 200 gr of rice
- 100 gr of mushrooms
- 200 gr of chicken breast
- 3 shallots
- 2 tablespoons of natural tomato sauce
- Black pepper
- Olive oil Betis
- 1 trickle of white wine
- 750 ml chicken broth
- 25 gr of grated Parmesan cheese
- 2 sprigs of chives