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Categories:
onion rice aborido white wine vegetable broth butter nutmeg black pepper parsley chicken breasts sake bread crumbs pistachio nuts egg salt black pepper oil
Viewed: 69 - Published at: 7 years agoIngredients
- 1 kohlrabi peeled and cubed
- 1 onion cubed
- 1 cup rice aborido
- 1/3 cup white wine
- 5 liters vegetable broth
- 1 tablespoon butter
- 1/2 teaspoon nutmeg
- 1 dash black pepper
- parsley
- 2 chicken breasts
- 1 tablespoon sake
- 2 tablespoons panko bread crumbs
- 2 tablespoons pistachio nuts crushed
- 1 egg whisked
- 1 pinch salt
- 1 dash black pepper
- 2 tablespoons oil
Method
- 1. Heat frying pan, melt butter, fry onion and kohlrabi. When onion turns translucent add aborido rice, mix well, till rice is covered with butter.
- 2. Pour in wine, mix well. Wait till wine is absorbed by the rice and add 1/4 of the vegetable broth, mix well. When the liquid is absorbed add 1/4 of the broth and mix well.
- 3. Repeat till all liquid is absorbed by the risotto.
- 4. Remove from the heat and add nutmeg and black pepper mix well.
- 5. Cover and keep warm till serving. Sprinkle with parsley before serving.
- 6. Marinate chicken in sake for about 1 hour.
- 7. Mix salt, panko and pistachio nuts.
- 8. Drain each brest fillet, dip in egg first and then in panko nut mixture.
- 9. Heat oil in the frying pan, fry till the crust is golden brown.
