'Risotto is elementry.' those were the words that I got inspired by to make this dish. Since I was a child i didn't like rice that much, but now I life on myself I love to try new things. And this was a smashing hit. I still try to see what I can do and I changed the recipy I used a little to fit my own taste.
Here goes, (Risotto recipy if from the website of Nigella. but I switched out the ingredients I used for those I didn't.)
Ingredients,
1 winter carrot, cut however you want.
1 tablespoon butter
1 tablespoon olive oil
1 sping onion
300 grams risotto rice
125 millilitres white wine (I used a basic wine from the grocery store.)
½ teaspoon Dijon mustard
1 liter hot vegetable stock
125 grams chopped Cheddar cheese (Pre shettered is fine to if you don't feel like chopping or shredding yourself)
Methode
1.Melt the butter and oil in a medium-sized pan and cook the sliced carrot and spring onion until they have softened.
Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes.
Some time from my side when making this.
1. Don't overstir when you add the oil. Let the risotto real be coated in
2. if you add the wine, it might take a bit before all alcohol is out. It's personal taste but I like to make sure it's all out. since I don't like the alcohol taste.
3. I noticed that, after I started to ladle the stock in, the rise really pilled up. So make sure you have a pan that is big enough. Maybe even take a pan that you think is to big to not risk overflowing.
4. If you doubt if all the stock is really absorbed by the risotto, you can wait a minute, just make sure the rice don't stick to the bottom
5. When I made this a second time, I took half of the risotto and the other ingredient asside from the oil and butter. The first time 300 gram was to much for me personal
Updated at 22th of April.
So, I decided to place it here so that it will all be in one place. I tried the snitzel with the brining and OMG it was so good. I don't think I ever had chicken this tender before. Still, even with the brinign I give you two recipies.See for yourself which you like the most.
First, my go to marinade. For bothh recipies I use Chicken Tight fillets.
1 tea spoon red peperflakes
120 Ml Sojasauce
3 tablespoon sesame oil
3 table spoon honey
120 gram lemon juice
1 tablespoon ginger powder
1 tablespoon garlic powder
1 teaspoon salt/peper
Flour, egg and panko or breadcrumbs for breading later
The making process is pretty easy.
First, you butterfly the chicken and pound it down a little with a meathammer.
Put the chicken in a ziplock back and then add all ingredients in. I like to kneed the bag a little so everything is mixed in well.
When you wanna use it, you just have to take a filet out, put it trough the flour, egg and panko afterward. When fry it all up.
Side notes from me.
* There was a time I didn't have any honey at home so I experimented with maple syrup I had laying around. Same goes for the lemon juice and the ginger. I experimented with lime juice and powdered ginger. (The original recipy said fresh ginger) So if you don't have something see what you have that might take it's place.
* for me personal 120Ml of soy sauce is a bit overly sweet. So i always make it 100ML, but that is just personal.
* when you open the bag, the first thing you might smell is the Sesame oil. But don't worry, even if the oil is very strong itself you won't taste it that much. Still, if you think it's to much, cut back a little. Again, experiment with amount till you find what's perfect.
* A lot of people might fry there snitzel in a frying pan. But I don't have one myself, so i always put a little bit of olive oil in a pan and fry it by that on both side
* The red peperflakes can be hard to take off one by one. I mostly leave them on after I take the filet from the back. Still, it might happen that you bite in one while eating.
So, now for the second snitzel recipy with the brining and a bit spiced up breading. Please keep in mind that I didn't marinade this one. Only brining and a different kind of breading.
Ingredietn list:
2 cups water
2 tablespoons kosher salt
2 teaspoons sugar
1⅓ cups panko breadcrumbs
¼ teaspoon freshly ground black pepper
½ teaspoon fine sea salt (or table salt)
¾ teaspoon garlic powder
¾ teaspoon paprika
2 tablespoons sesame seeds
½ cup all-purpose flour
2 large eggs (beaten)
Vegetable oil, for cooking
1Again, you first start with butterflying and pounding the meat. Or don't. Up to you.
2 Then, mix the water, salt and sugar. Place the chicken filets in here and leave it for between 30 and 45 minutes. Watch out because the longer it's there the saltier it gets.
3. place the filets on a plate or cutting board and dry it a bit with a paper towel. Watch out, because the chicken can be sticky now
4. Mix the panko with the paprika, salt, peper garlic powder and sesame seeds.
5. Put the filets trough the flour, then the beaten egg and the panko mixture.
6. If you aren't immediatly going to use them, put them in a container and place them in the fridge.
7. Again, I personally fry them with a little oil in the pan.
if you like more recipies visit the page of their page is really nice for cooking furst and serve all from easy recipies to hard from all over the page. Furries can be real talented in foods
Here goes, (Risotto recipy if from the website of Nigella. but I switched out the ingredients I used for those I didn't.)
Ingredients,
1 winter carrot, cut however you want.
1 tablespoon butter
1 tablespoon olive oil
1 sping onion
300 grams risotto rice
125 millilitres white wine (I used a basic wine from the grocery store.)
½ teaspoon Dijon mustard
1 liter hot vegetable stock
125 grams chopped Cheddar cheese (Pre shettered is fine to if you don't feel like chopping or shredding yourself)
Methode
1.Melt the butter and oil in a medium-sized pan and cook the sliced carrot and spring onion until they have softened.
Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes.
Some time from my side when making this.
1. Don't overstir when you add the oil. Let the risotto real be coated in
2. if you add the wine, it might take a bit before all alcohol is out. It's personal taste but I like to make sure it's all out. since I don't like the alcohol taste.
3. I noticed that, after I started to ladle the stock in, the rise really pilled up. So make sure you have a pan that is big enough. Maybe even take a pan that you think is to big to not risk overflowing.
4. If you doubt if all the stock is really absorbed by the risotto, you can wait a minute, just make sure the rice don't stick to the bottom
5. When I made this a second time, I took half of the risotto and the other ingredient asside from the oil and butter. The first time 300 gram was to much for me personal
Updated at 22th of April.
So, I decided to place it here so that it will all be in one place. I tried the snitzel with the brining and OMG it was so good. I don't think I ever had chicken this tender before. Still, even with the brinign I give you two recipies.See for yourself which you like the most.
First, my go to marinade. For bothh recipies I use Chicken Tight fillets.
1 tea spoon red peperflakes
120 Ml Sojasauce
3 tablespoon sesame oil
3 table spoon honey
120 gram lemon juice
1 tablespoon ginger powder
1 tablespoon garlic powder
1 teaspoon salt/peper
Flour, egg and panko or breadcrumbs for breading later
The making process is pretty easy.
First, you butterfly the chicken and pound it down a little with a meathammer.
Put the chicken in a ziplock back and then add all ingredients in. I like to kneed the bag a little so everything is mixed in well.
When you wanna use it, you just have to take a filet out, put it trough the flour, egg and panko afterward. When fry it all up.
Side notes from me.
* There was a time I didn't have any honey at home so I experimented with maple syrup I had laying around. Same goes for the lemon juice and the ginger. I experimented with lime juice and powdered ginger. (The original recipy said fresh ginger) So if you don't have something see what you have that might take it's place.
* for me personal 120Ml of soy sauce is a bit overly sweet. So i always make it 100ML, but that is just personal.
* when you open the bag, the first thing you might smell is the Sesame oil. But don't worry, even if the oil is very strong itself you won't taste it that much. Still, if you think it's to much, cut back a little. Again, experiment with amount till you find what's perfect.
* A lot of people might fry there snitzel in a frying pan. But I don't have one myself, so i always put a little bit of olive oil in a pan and fry it by that on both side
* The red peperflakes can be hard to take off one by one. I mostly leave them on after I take the filet from the back. Still, it might happen that you bite in one while eating.
So, now for the second snitzel recipy with the brining and a bit spiced up breading. Please keep in mind that I didn't marinade this one. Only brining and a different kind of breading.
Ingredietn list:
2 cups water
2 tablespoons kosher salt
2 teaspoons sugar
1⅓ cups panko breadcrumbs
¼ teaspoon freshly ground black pepper
½ teaspoon fine sea salt (or table salt)
¾ teaspoon garlic powder
¾ teaspoon paprika
2 tablespoons sesame seeds
½ cup all-purpose flour
2 large eggs (beaten)
Vegetable oil, for cooking
1Again, you first start with butterflying and pounding the meat. Or don't. Up to you.
2 Then, mix the water, salt and sugar. Place the chicken filets in here and leave it for between 30 and 45 minutes. Watch out because the longer it's there the saltier it gets.
3. place the filets on a plate or cutting board and dry it a bit with a paper towel. Watch out, because the chicken can be sticky now
4. Mix the panko with the paprika, salt, peper garlic powder and sesame seeds.
5. Put the filets trough the flour, then the beaten egg and the panko mixture.
6. If you aren't immediatly going to use them, put them in a container and place them in the fridge.
7. Again, I personally fry them with a little oil in the pan.
if you like more recipies visit the page of their page is really nice for cooking furst and serve all from easy recipies to hard from all over the page. Furries can be real talented in foods
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