Name: Teteria (millet risotto)
Prep time: PT20mins
Cook time: PT40mins
Total time: PT60mins
Yield: 4
Cuisine: Ukrainian
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): 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!