Carrot Risotto with Grilled Chicken Fillets and Mayonnaise Homemade

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Hello, today I bring to blog a recipe a bit complicated but delicious recipe. At home and had mentioned in other post family W. love risotto and i cook many times and many ways, risotto has a wide range of flavors and combinations this was chosen by me.I hope you like and you try !!!

Ingredients:


1 cup of Arborio rice
½ small onion
½ small carrot
½ tomato
Seasoning (used salt and red pepper)
½ teaspoon paprika
½ tablet of chicken broth (I used only hot water)
1 slice of cheese (I used parmesan)
Boiling water
½ orange juice
green seasoning (I used fresh parsley)
½ cup white wine

Seasoning sliced chicken breast strips with salt, pepper vemelha or as you prefer. A low pan brown the onion in a little olive oil. Add the rice and stir until it becomes transperente. Place the wine and let reduce. Add the carrot and orange juice. Add chicken broth (I used the water fever), chopped tomatoes and the amount of water that is needed by baking. Put the paprika to give a color. And finish with green seasoning (I used parsley) and cheese. Mix well and serve. Adjust salt if necessary.
In a very hot grill, place chicken fillets grills.

For homemade mayonnaise:

Ingredients:

2 egg yolks
a pinch of sea salt
1 pinch of mustard
lemon juice q.s.
sunflower oil or other use olive oil qs
extra virgin olive oil q.s.

In the cup magic wand place the egg yolks, salt, mustard and lemon juice to taste. Turn on the blender and blend a little sauce.
Start by joining oil gently in wire and while beating until the mixture begins to emulsify and thicken. Then add oil in wire to emulsify mayonnaise completely, always while tinkering with the power wand. Remove the cup and put in a bowl. Take cold about 10 minutes before serving.

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Champagne risotto

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Today i bring blog old recipe mine wich we eat a lot and we love it . Risottos for me are best selection but i notice my self even restaurants you need be carefull because you can end up eating hard risotto . I hope you like it . Best selection in champagne we choose Moet Chandon cold (ice-cold).

Ingredients :

400 g of rice carnaroli
2 L broth
500 ml of champagne
1 onion
100g parmesan
50g butter
100g spinach

Preparation:

Chop the onion into very small pieces. Put in a pan 30 g of butter and onion. When the onion is transparent add the rice. Stir until it is very hot.

Add almost all champagne and save 1 cup. Stir until it evaporates. Gradually add the broth to the rice to the point, it should be “al dente”. Start with a ladle, stir. Began to dry and put another shell so it goes until the rice is cooking.

Shortly before finishing add the glass of champagne to finish cooking the rice.

Turn off the heat and add the remaining butter and the cheese. Mix and serve.

With grilled shrimp. Serve with the same champagne used to make risotto which was Moet Chandon cold (ice-cold).

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Pumpkin Risotto with roasted chestnuts

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Hello everyone here is more participation in the facebook group Dia um…Na cozinha In the kitchen, I took advantage and made this quite different risotto with pumpkin UK because here not because of the lack halloween and to not throw out the pumpkins and chestnuts and a delicacy very hard to find around here.
When a challenge arises I always try to look for and study well what I will do, I chose this
Gordon Ramsey recipe program and well known around here very old flame The F word. So I added nuts and already tell you that is delicious.

Ingredients :

medium pumpkin
2 tablespoons butter
4 cups risotto rice (i use arborio)
6 quarts salt water
2 minced shallots
1⁄2 tablespoon garlic (chopped)
2 ounces white wine
2 tablespoons mascarpone cheese
2 tablespoons parmesan cheese
1⁄2 cup Chestnuts (before 25min in oven)
salt and pepper
olive oil
chives fresh

Roughly chop pumpkin into small pieces.
Sweat in a sauté pan with whole butter until soft.
Transfer to a food processor and puree until smooth.
Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
For the Risotto :4 cups risotto rice,salted water, 2 cups mixed chestnuts, cooked (roasted oven for 25min.).
Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
To Finish.
Cooked risotto rice.
The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked chestnuts, Salt and pepper, Olive oil for sautéing.
Sweat the garlic and shallots with olive oil.
Add white wine and reduce until almost dry.
Add risotto rice and in small amounts add stock until rice is cooked.
Finish with the pumpkin puree, mascarpone, cooked chestnuts and season with salt and pepper.
Garnish with parmesan on top with chives cut into small pieces =)

Logotipo Dia Um... Na Cozinha Novembro2015

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Tomato Risotto with Grilled Seabass and Drizzle Pesto

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Today i bring to blog Seabass and risotto recipe , Seabass is king of ocean . I hope you like it , i enjoy every bit of it =) Pesto is homemade and i will add recipe later .

Ingredients :

1 1/2 cup Arborio rice
1 large onion, chopped
2 tablespoons (soup) of chopped leeks
2 large ripe tomatoes, seeded
1 liter of vegetable broth (used 750ml of water and 250 ml of white wine)
1/2 lemon juice
Salt and black pepper to taste kingdom
1 teaspoon (tsp) paprika powder (optional)
2 tablespoons (soup) of oil or olive oil

Heat oil in a pan and brown the onion. Add the leeks and mix well. Let it cook for a few minutes until lightly browned. Season with salt and add the Arborio rice, stirring constantly. Increase the heat, allow to determine, add a bit of vegetable broth and continue stirring. Add half of the tomatoes previously chopped seeded and in shell (if not using organic tomatoes, remove the peel).

Keep stirring and adding broth legumese wine when you feel that rice will stick to the pan. Add the paprika and continue this process stirring constantly for about 10 minutes each, always adding vegetable broth gradually, as needed. Join now the rest of the tomatoes, stirring frequently and adding more vegetable broth as needed. Check the salt and cook for about 15 or 20 minutes or until the rice is al dente.

Turn off the heat, add the black pepper freshly ground, the lemon juice.

For seabass grilled :

4 fillets sea bass, scaled and trimmed
Vegetable oil, for brushing
Salt

Brush the fish with a little oil and season with salt.Barbecue or grill for 3-4 minutes on each side until crisp and lightly golden on the outside, and cooked through.

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Skewered shrimp tiger with carrot risotto

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Ingredients :

3 tablespoons unsalted butter
about 2 shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
about 3 carrots, grated
3 cups vegetable stock

2 tablespoons minded fresh parsley
2 tablespoons minced fresh tarragon
1 teaspoon dried marjoram
1/2 cup freshly grated Parmesan cheese
Lemon juice to taste (about 1 medium lemon)

Melt the 3 tablespoons of butter over medium in a large skillet and sauté the shallots until they’re soft and translucent. Add the rice and cook for about 3 minutes, until the rice also turns translucent. Add the wine and stir until it is absorbed into the rice. Add the grated carrots, and then start adding the stock,1/2 cup at a time. Stir the rice well between each addition, as the rice should soak up the stock before you add more. It will take more time as you add more stock and the rice becomes more saturated. Continue to add stock until it is basically all used up and the risotto is creamy. The rice shouldn’t be mushy however, so stop while it still has a bit of bite to it.

Add the herbs and cheese and stir to incorporate it. Season with salt and pepper, and a little lemon juice in order to cut some of the sweetness of the carrots. On top and an extra sprinkling of Parmesan cheese and freshly cut parsley .

Spring Risotto

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Ingredients:

225g of fresh green asparagus
4 tablespoons olive olive oil
175g yellow pepper
175g courgette
1 onion, chopped
1 or 2 cloves garlic, minced
350g Arborio rice
1.6 liters of vegetable broth
salt and pepper to taste
55g butter
2 tablespoons chopped basil 
125dl green wine

Cut the most rigid part of the asparagus and discard. Cut the asparagus into pieces of approximately 2.5 cm and set aside. Heat 2 tablespoons of olive oil in a large saucepan over high heat. Add the asparagus, the courgette, peppers to squares and fry, stirring constantly, for 3-4 minutes, until the vegetables are with a green color and highlights and starting to get soft. Reserve.

Heat remaining olive oil in another large pot over medium heat. Add onion and garlic, stirring occasionally, for 3 minutes or until the onion is transparent. Reduce heat and add the Arborio rice and stir to mix the ingredients. Cook the rice for 2-3 minutes until the grains are clear .Add  vegetable broth, one cup for once all the wine. Stir constantly and add more stock when the rice absorb the liquid. Increase the heat to medium so that the liquid cook. Cook for 20 minutes or until the liquid is absorbed by the rice and is soft.
Add vegetables and basil rice. Add the rest of broth there are left over and cook for 2 minutes, stirring frequently. 
Add the butter, Serve immediately.

The secret of any risotto is to add the liquid slowly and often moving, so the rice absorbs the liquid and release the starch, leaving the creamy and fluffy risotto. Another tip is to not let the risotto get too dry. The final tip is that the rice should be separately prepared and other ingredients, if any, should be added to the rice only at the end of the preparation.

Bon Appetite!