Risotto with Borodino halibut

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rizotto po borodinsky

Ingredients:

  • 70gr risotto rice
  • 20gr olive oil
  • 2 garlic cloves
  • 20gr cooking wine/ port
  • 30gr butter
  • 15gr kvass
  • 30gr halibut fillet
  • 400gr chicken drumsticks/ wings
  • 500gr chicken stock
  • 15gr shallots
  • 25gr parmesan
  • 30gr sour cream
  • 1 carrot
  • 1 red pepper
  • 1 bay leaf
  • 1 white onion
  • cumin
  • rosemary
  • salt
  • coriander seeds
  • borodino breadcrumbs

For a long time I’ve wanted to make something with Borodino bread. It’s one if those products, which I have always associated with Russia. It’s also really interesting to see how the two carbohydrates — risotto and bread — are combined.
The main feature is this dish is the taste of the Borodino bread, or rather Borodino breadcrumbs that we make ourselves in the restaurant (drying and crumbling the bread) which are then add to the risotto. The coriander also adds a special flavour to the dish. However the dish still lacked a certain something, and I came up with the idea to add smoke halibut. This is not a traditional Russian fish, but it is the perfect «newcomer» to our risotto.

Method:

The first step is to make the chicken stock. The ingredients needed for this are carrots, onions, garlic, herbs and spices. Instead of chicken wings or drumsticks, chicken breast can be used, or any other part of the chicken weighing 300-400g.
Clean and dice the carrot into small circles, peel the onion and stick the cloves into it. Peel 1-2 cloves of garlic. Place the chicken, carrot, onion, bay leaf, garlic and allspice into a saucepan and add two litres of cold water.
Bring to the boil, add 2 pinches of salt, reduce the heat and leave to simmer for 40-50 minutes, ensuring to remove any foam that forms.
Place the risotto rice on a hot griddle and fry with olive oil, then transfer it to a saucepan and add the chicken stock and boil it in the stock with wine and spices. Stir the rice carefully, not letting it stick to the sides or base of the saucepan. For the last stage of cooking the dish, add the Parmesan to the risotto and stir it vigorously until the risotto has reached a viscous state.
To serve, place the finished risotto on a plate and decorate it with the halibut, breadcrumbs and herbs. Serve with sour cream separately.
Bon appetit!

Recipe: Uilliam Lamberti

Tags: fishrice

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