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Teteria (millet risotto)

Name: Teteria (millet risotto)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Ukrainian
Ingredients: 200 g / 1 cup millet; 100 g / 7 tbsp. unsalted butter; 1 small onion; 1 celery stalk; 60 ml / ¼ cup dry white wine; ½ hot pepper; 2-3 cloves garlic; 30 g / 1 oz. parmesan cheese; 50 g rolled buckwheat

Автор
Klopotenko Ievgen

Ukrainian

Приготування 60 mins

Порції 4

Складність Easy

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!