
Оформи передплату та дивись більше ніж 5000 статей та перевірених рецептів без реклами
Teteria (millet risotto)
- Автор
- Klopotenko Ievgen

Ingredients
200 g / 1 cup millet
100 g / 7 tbsp. unsalted butter
1 small onion
1 celery stalk
1 carrot
60 ml / ¼ cup dry white wine
½ hot pepper
2-3 cloves garlic
30 g / 1 oz. parmesan cheese
50 g rolled buckwheat
vegetable oil
Teteria (millet risotto): Приготування
Крок 1
Finely dice the onion, celery stalk and carrot.
Крок 2
Fry on a skillet with unsalted butter for 2-3 minutes until the onion is translucent.
Крок 3
Add millet and pour in dry white wine. Evaporate for 5 minutes.
Крок 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).
Крок 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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Оформи передплату та дивись більше ніж 5000 статей та перевірених рецептів без реклами.
Передплати прямо заразTeteria (millet risotto)
Ingredients
Follow The 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.
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