Sun-dried tomatoes & chicken risotto

Let start by doing a home made broth, it will be much better than the tetrabrick one.

  • 1 onion
  • 1/2 leak
  • 1 branch of celery
  • 2 carrots
  • 1 red bell pepper
  • Salt, pepper, cumin
  • Water

Put all vegetables in 1,5l of water and boil for arround 30mn. Reserve

Now time to prepare the rice (for 2 persons)

  • 1 glass of Risotto rice or any round rice that you have will do
  • 1 garlic glove
  • 1/2 onion
  • 1 glass of white wine
  • 3 or 4 sun dried tomatoes
  • some smoked ham (not mandatory but i had it so I added it)
  • Chicken filet cut in big chunk
  • Olive oil
  • Parmesan cheese

Let’s go for it

  • In your Le Creuset cocotte or any casserole of your choice, heat up the oil and fry gently the chopped onion and the garlic.
  • Cook the chicken until done and reserve
  • Add the sun-dried tomatoes finely chopped and stir a few minutes
  • Add the rice and stir without stopping at low heat for 2mn
  • Add the white wine and stir continously
  • Once dried up, add some broth and stir
  • Continue to do so until the rice is ready, arround 20mn.
  • Add the chicken in the last 5mn to make sure it’s warm
  • Once ready, add the parmesan cheese and serce immediately

Enjoy!

Rice Pilaf with dried tomatoes

A simple but delicious rice to eat with a fish or meat as we did today. As I didn’t have long grain rice, I did it with basmati rice which was as delicious.

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What do you need?

  • Rice long grain or basmati (1 glass)
  • Water or broth (1.5 glass)
  • 20cl of white wine
  • 4 dried tomatoes in olive oil
  • 2 tea spoon of the olive oil from the dried tomatoes
  • 1 tea spoon of olive oil
  • 1 medium onion
  • 1 garlic clove
  • Salt

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Steps:

  • Cut very thinly the onion and heat up in a frying pan with the olive oil from the dried tomatoes and the additional tea spoon
  • Cut the dried tomatoes in small pieces and add with the garlic clove to the pan
  • Once the onion is well cooked and before it gets too brown, add the rice and stir well during 2mn
  • Add the white wine and continue to stir until fully evaporated
  • Add the water or broth and salt, stir and let cook for around 12mn or until the water is fully absorbed.
  • Try the rice, if still not enough cooked, cover it for a few minutes

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Chicken, tomatoes cherry & nuts pesto risotto

If you regularly check my blog, you know that I like a lot rice or risottos. You can make so many different ways that it’s always an enjoyable moments. It all depends on the flavours.

This time I made a risotto starting with tomatoes cherry with some chicken and finally added a nuts pesto to strengthen the taste. Really lovely.

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What do you need?

Serves 2

  • Chicken filet for 2
  • 20 cherry tomatoes
  • Rice (1 glass)
  • 1 onion
  • 1 shallot
  • 20cl of white wine
  • 1/2l of broth (homemade is much better but you could skip it with a prepared one if you don’t have time to make it)
  • Broth: 70cl of water, 3 carrots, 2 tomatoes, 1 celery branch, 1 onion, 2 garlic cloves, 1 turnip, salt, black pepper, cumin
  • Handful of nuts
  • 40g of parmesan cheese
  • 2 table spoon of olive oil
  • Salt, black pepper
  • Basil (handful)

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Steps:

  • If you decide to go for the homemade broth: in a large saucepan, put 70cl of water and all the vegetables and spices mentioned above for the broth. Boil for 2hours
  • In your Le Creuset cocotte, start by cooking the chicken filet and when alsmot done add the chopped onion & shallot
  • Add the cherry tomatoes (keep 3 for the pesto) and stir for 10mn at medium heat
  • Remote the tomatoes and reserve for later
  • Add some olive oil and the rice and stir without stopping for 2-3mn
  • Add the white wine, continue to stir until dry
  • Add a ladle of broth and stir without stopping
  • Continue adding broth until the rice gets aldante.
  • Meanwhile, prepare the pesto in your blender: Put the basil, 3 cherry tomatoes, nuts, 2 tbs of olive oil, salt and black pepper. Blend until obtaining a smooth texture
  • When the rice is nearly done, add the tomatoes, chicken and 3/4 of the pesto (keep a bit to decorate your place)
  • Service the risotto using a round form and serve warm

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Pumpkin & sausage risotto

I love to prepare risotto or rice dishes in general. And since the season of pumpkin is right there, I like to use it in my risotto.

I also love the tasteful sausages such as Saucisse de Toulouse in France or Butifarra de Pages in Spain. Basically, a sausage that is more ‘upscale’ than the basic tasteless one that you could buy anywhere.

Here’s one recipe that is pretty quick to prepare and really good.

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What do you need?

  • 2 sausages (Best is to choose ‘Saucisse de Toulouse’ in France or ‘Butifarra de Pages’ in Spain)
  • 100g of pumpkin
  • 1 glass of rice
  • Broth (home made is always better)
  • 25g of butter
  • 70g of parmesan
  • 1 onion
  • Olive oil
  • Salt, black pepper

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Steps:

  • Best is to make your own broth, it really isn’t difficult and have many way of doing it
  • If you do it yourself, you can refer to past recipes but in general i would put 3l of water, 3 carrots, Leak, celery, onion, salt, pepper, turnip, laurel leave and let it cook 1hr. You can add any peace of meat inside to give more taste, like a chicken or bones from other meat
  • In your Le Creuset pan, fry the sausages in olive oil to extract the tasteful juice and add the pumpkin that you have previously cut in small pieces
  • Remove after the sausage is cooked and before the pumpkin becomes purée
  • Add some olive oil and stir in the onion that you will previously cut in small pieces
  • Add the rice and stir without stopping a 2mn until the rice starts to change color
  • Add the white wine
  • Once fully evaporated, add some broth and stir in the rice until fully absorbed.
  • Then continue to add and stir until you have the prefect rice texture. (before you add the last part of the broth put back the sliced sausage & pumpkin to give some additional taste
  • I like the rice still slightly firm rather than sticky.
  • Add a spoon of butter and parmesan, stir in and serve

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Risotto de champiñones con pesto de rucula – Reto Cooking The Chef: Berasategui

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Habeis adivinado, es la hora de participar en el reto de Cooking The Chef. Dos chicas nos proponen cada mes cocinar una receta de un chef conocido y todas salen publicadas el mismo día. No hay premios, sólo diversión, compartir con otros usuarios y el placer de descubrir un nuevo chef.

Este mes nos toca elegir una receta del grande Martin Berasategui. Aunque no conozco muy bien los chef españoles, Martin Berasategui es un que siempre me ha gustado ver en la tele. No he tenido la suerte de ir a unos de sus restaurantes todavía pero, bueno, un dia. Y ademas es vasco y me encanta la comida ahi.

Tantas recetas y tan bonitas he estado viendo de Martin Berasategui que al final he escogido una por el color que predominaba, el verde! Pensé que sobresaldría en las fotos, aparte me encanta cocinar risotto. Aquí tienes una receta deliciosa y original con pesto de rucula. ¡On egin!

El arroz que uso es un arroz muy bueno que nos ha ofrecido nuestra amiga Vanesa que viene de Pego, cerca de Valencia. Ya lo he estrenado.

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Ingredientes:

  • 250 g de arroz (arroz para risotto o arroz bomba)
  • 300 g de champiñones (mezcla dos tipos para obtener mejor resultado)
  • 100 g de cebolla
  • 70 g de queso parmesano rallado (es la mitad de lo que había en la receta original)
  • 30 g de mantequilla
  • 800 ml de caldo de pollo
  • 150 ml de vino blanco
  • 50 ml de aceite de oliva virgen extra
  • Sal, pimienta negra, ajo deshidratado, perejil

Para el pesto:

  • 100 g de rúcula
  • 2 dientes de ajo
  • 70 g de queso parmesano rallado
  • 10 g de piñones
  • 100 g de aceite de oliva virgen extra
  • 100 ml de agua

¿Cómo preparar el pesto?

Para preparar el pesto se realiza de una forma sencilla:

  • Primero quita el germen a los 2 dientes de ajo. Tritúralos junto a los 100 g de rúcula, los 10 g de piñones, los 100 ml de agua y los 70 g de queso partisano.
  • Cuando esté todo triturado, incorpora poco a poco los 100 ml de aceite de oliva virgen extra hasta obtener una buena emulsión.
  • Reserva sobre hielo, para evitar que se te oxide la salsa.

¿Cómo cocinar el risotto?

Para cocinar el risotto necesitas dedicarle un poco más de tiempo, pero los pasos también son sencillos:

  • Calienta el caldo de pollo. Si tienes tiempo de hacerlo casero, es mejor, en mi caso lo realicé con uno ya preparado.
  • Mientras cortas la cebolla pon a calentar el aceite de oliva virgen extra en una olla, tipo Le Creuset. Cuando esté caliente, añade la cebolla y pon el fuego bajo para que no cambie de color.
  • Cuando esté cocinada, incorpora el arroz y mézclalo un poco antes de echar el vino blanco.
  • Para conseguir sacar el almidón del arroz, el risotto se tiene que remover continuamente al contrario de cuando se hace una paella.
  • Cuando el vino esté reducido y seco, añade un poco de caldo y sigue removiendo.
  • Sigue este proceso hasta que al arroz se encuentre casi cocido. Esto te puede llevar unos 17 minutos.
  • Mientras, saltea los champiñones a fuego medio con un poco de aceite de oliva extra virgen, sal, pimienta negra, perejil y ajo deshidratado.
  • Cuando el arroz esté casi apunto, añádele los champiñones, mezcla y apaga el fuego.
  • Cómo se encuentra caliente, le puedes agregar la mantequilla y 40 g de queso parmesano y mezclarlo todo.
  • Para finalizar, añade únicamente la mitad del pesto. He encontrado que si le incorporas toda la cantidad de la receta, el sabor es demasiado fuerte, pero esto es a gusto de cada.

On Egin!

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Rabbit & chicken Paella

Nothing more yummy than a real Valencia Paella, this one is with rabbit and chicken from the recipe of my mother in law, and in fact, we froze the broth she made last time to be able to re-use it at home quickly.

Just throwing the rice inside and that gave us the paella almost like if we were eating it out from the sun of Valencia.

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What do you need?

  • Chicken
  • Rabbit
  • Rize
  • Green flat beans
  • Big white flat beans
  • 1 Fresh lemon
  • Water
  • Garlic
  • Tomato frito
  • Salt & paprika

Steps:

  • Prepare the fire in the barbecue and make sure it’s strong
  • Start cutting the flat green beans by removing the 2 extremes and put aside
  • Cut a bit from the white beans (this will allow them to not get dry)
  • Start frying the chicken and rabbit on the fire in a bit of olive oil
  • While it cooks, cut the garlic in the tin of tomato frito
  • When the meat is cooked, add the green beans and tomato
  • Stir on the fire and then add the paprika and salt
  • Add water in the Paella (you can rinse the pan where you cooked the meat inside)
  • Let boil for 30mn and add the rice in the shape of a cross and make it disappear by doing some movement under the rice with a spoon
  • Cook until water is gone and rice cooked.
  • Put aside of the fire and let 5mn to rest before putting it on the table.
  • Decorate with fresh lemons and eat from the Paella directly by putting it on the center of the table
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Valencia Paella and express weekend

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When we go to Valencia, 20mn from there in ‘La casa del campo’ of Juan’s mum, it’s always a pleasure – and especially with such a nice weather. The small house sits in an very busy garden with orange & lemon tree, cotton, flowers, palm tree, etc…

It started in the morning with a nice breakfast (fresh orange from Valencia, ‘pain perdu’, coffee). And the exciting part is always the Paella, this weekend it was chicken & rabbit Paella. With a nice aperitif before as usual.

Too short always but lovely as usual.

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