Teteria (millet risotto)

  • Cook Time
    60 mins
  • Serving
  • Difficulty


Teteria (millet risotto): Directions

Step 1

Finely dice the onion, celery stalk and carrot.

Step 2

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

Step 3

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

Step 4

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).

Step 5

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

Cooking is easy!
Recipe fоr the book Ukrainian Cuisine in 70 Dishes by Chef Ievgen Klopotenko, Knigolav Publishing.

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