Teteria (millet risotto)
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Cook Time60 minsprep_time_text 20 minstotal_time_text 60 mins
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Serving4
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DifficultyEasy
Ingredients
Teteria (millet risotto): Directions
Finely dice the onion, celery stalk and carrot.
Fry on a skillet with unsalted butter for 2-3 minutes until the onion is translucent.
Add millet and pour in dry white wine. Evaporate for 5 minutes.
Add slices of hot pepper and minced garlic. Stew with 150-200 ml / ⅔ cup to a scant cup of water for 5-7 minutes. Add the next portion of water and repeat the procedure in 5-7 minutes, the way you would with a risotto. You can replace the water with vegetable or chicken stock (whichever one you like best).
To serve, I usually decorate the plate with rolled buckwheat and grated parmesan cheese to balance the textures.
Recipe fоr the book Ukrainian Cuisine in 70 Dishes by Chef Ievgen Klopotenko, Knigolav Publishing.
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Teteria (millet risotto)
Ingredients
Follow The Directions

Finely dice the onion, celery stalk and carrot.

Fry on a skillet with unsalted butter for 2-3 minutes until the onion is translucent.

Add millet and pour in dry white wine. Evaporate for 5 minutes.

Add slices of hot pepper and minced garlic. Stew with 150-200 ml / ⅔ cup to a scant cup of water for 5-7 minutes. Add the next portion of water and repeat the procedure in 5-7 minutes, the way you would with a risotto. You can replace the water with vegetable or chicken stock (whichever one you like best).

To serve, I usually decorate the plate with rolled buckwheat and grated parmesan cheese to balance the textures.
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