- Figure - 1 stack.
- Chicken (to taste)
- Carrots - 1 pc
- Celery root
- White onion - 1 pc.
- Garlic - 2
- White semi-sweet wine - 100 g
- Olive oil - 50 ml
- Parmesan - 50 g
- Salt
- Pepper fragrant
- Bay leaf
Cooking method
Prepare 3-4 glasses of chicken broth Carrots,Onion to throw in a broth and to weld broth from a hen with vegetables. Take out the chicken and bay leaf. In a deep saucepan or frying pan with a lid, heat up the olive oil, give it a little calcification. Fry garlic in oil. Onion peel and finely chop, season with salt, pepper and add herbs. Add rice to the onion, fry together until golden. Add wine and increase the heat that would evaporate alcohol. Use the ladle to add 0.5 cups of broth to the rice, peel the chicken and cut it, when the rice is brewed add chicken to it, boil until cooked. Sprinkle the risotto with the Parmesan cheese. And serve on the table! Author:
