Ginger risotto
Instructions
Sauté onion and shredded chicken in oil and butter, add wine and let evaporate.
Add the rice, chili and a little hot broth.
Combine peeled and grated ginger.
Bring cooking together gradually the broth.
Stir in Basil and minced garlic, cream and a knob of butter.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1 bit of ginger root
- 1 onion
- 1 chili
- 200 g of chicken breast
- Little of dry white wine
- 150 g of peeled tomatoes
- 125 cl of broth
- 4 tablespoons of cream
- 1 clove of garlic
- 1 sprig of basil
- 50 g of butter
- Olive oil