Fish with saffron
first courses from Italy
Risotto with chicken and vegetables in a cheese crust
Risotto with chicken and vegetables in a cheese crust
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Baskets with cheese risotto with chicken and vegetables.
preparation
step 1
Shelled peas, remove the hard part of the asparagus and cut into small pieces, keeping aside the tips. Chop the shallots and bacon.
step 2
Heat a nonstick frying pan, when it is hot cover the bottom with a thin layer of approximately pecorino and cook for about a minute, so that it forms a crepe.
step 3
Turn the pancake, cook it for a few seconds and then place them still warm on an upturned bowl, so that hardens to form a basket. Repeat the process in order to obtain four.
step 4
Saute the shallots with the bacon and olive oil in a saucepan, add the chicken cut into small pieces, peas and asparagus. Cook for a few minutes, season with salt and pepper and add the rice.
step 5
Dilute the whole, little by little, with the stock and cook the risotto by adding the tips of asparagus five minutes before end of cooking and cooked butter and heat off.
step 6
Serve the risotto in the cheese baskets.