Chicken and Leek Risotto Cooking Demo Thermochef (VIDEO)
PRESERVATIVE FREE HEALTHY CHICKEN AND LEEK RISOTTO MADE WITH THE THERMOCHEF
VIDEO COOKING DEMONSTRATION AND RECIPE.
Easy, economical ,filling and delicious meal prepared in the Thermochef.
This dish presents very well. The vegetables and chicken are intact, the rice is cooked to perfection and achieved excellent results without any need for a reverse function.
CHICKEN LEEK RISOTTO
INGREDIENTS:
200 GRAMS cooked boneless Chicken meat
1000 GRAMS grams of CHICKEN stock
10 grams salt
freshly cracked pepper to taste
20 grams butter
20 grams olive oil
150 grams sliced leeks
400 grams uncooked arborio risotto rice
150 grams white wine
30 grams parmesan cheese to serve
METHOD:
Place oil, rice salt and pepper into Thermochef Bowl set the speed to 1 for 2 minutes at 80 Degrees celsius
Add wine speed 1 for 4 minutes at 100 degrees celsius
INSERT BUTTERFLY BAR ATTACHMENT.
Add the chicken stock, in two batches, at speed 1 for 11 minutes at 90 degrees celsius.
Add sliced leeks and chicken meat at speed 1 for 3 minutes at 100 degrees.
Test for seasoning and doneness. Rice should be cooked to the bite. Add butter speed 1 for 30 seconds.
Serve with Parmesan and parsley to garnish if desired.
I hope you enjoyed this recipe demonstration. This risotto was prepared, in the thermochef, without having to be stirred by hand. You could, of course, make it on the stove top. Two chicken legs and 2 medium sliced leeks along with the other ingredients make a very hearty generous serving portion for at least 4 people. You’ll wonder why you haven’t tried it before.
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