Risotto and Tartare

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284
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ризотто с тар-таром (основная)

Ingredients:

  • 1 onion
  • 400g chicken
  • 4 garlic cloves, peeled
  • 1 carrot
  • 100g beef tenderloin
  • 65g Carnaroli rice
  • 40ml extra virgin olive oil
  • 20g butter
  • 20g parmesan
  • 300ml chicken stock
  • Parsley
  • shallots
  • Onions
  • clove
  • Bay leaf
  • shallot
  • Fresh thyme
  • 1 quail egg
  • salt
  • pepper
  • garlic
  • mentioned

 

Preparation:

 

When I came up with this dish, I didn’t even imagine that it would become so popular and would be copied by many restaurants in Moscow. But there’s no getting around it! The first step is to prepare the chicken stock. Therefore we need a carrot, an onion, a garlic, herbs and spices. Instead of chicken legs and wings we can use breast, or any part of the chicken weighing 300-400 grams. Peel the carrot and cut into large circles, peel the onion keeping it whole, peel 1-2 garlic cloves. Place the chicken legs, carrot, onion, bay leaf, garlic and allspice in a saucepan and add 2 liters of cold water. Bring to a boil, add 2 pinches of salt and cook over low heat, removing any foam that forms, for 40-50 minutes.

 

Cut the meat into small cubes. Then crush the spring onions and shallots. Mix together in a bowl the meat, herbs, onions, salt and pepper. Cover with a lid and put in the refrigerator.

 

Now we need to prepare the risotto. Fry the shallots in a frying pan with olive oil, thyme and garlic until they start to colour. Then add the rice. After a few minutes of vigorous stirring the rice will become transparent. Now add the chicken stock. Place this on medium heat and continue to stir. Add stock gradually because it will boil off whilst cooking. The rice should be ready in about 16 minutes. When the risotto is ready, add olive oil. Then add parmesan to the risotto.

 

Spread the tartare in the center of a plate and split the quail egg carefully, so as not to damage the yolk. Lay it on top of the tartare. Spread the risotto in a circle around the tartare. The dish is ready.

 

Bon Appetit!

Recipe: Uilliam Lamberti

Tags: fowlmeat

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