Risotto with Chicken Popcorn

  • Food Preparation
    7 min
  • Good for
    2-3 serving
  • Cooking Time
    70min
  • Hot & spicy
    min
Ingredients:
  • ● Breaded Chicken Popcorn - 80 gram
  • ● Rice risotto - 60 gram
  • ● White wine - 40 gram
  • ● Beet juice - 50 gram
  • ● Butter - 50 gram
  • ● Chicken stock - 100 gram
Serving:
  • ● Cheese dor blue - 15 gram
  • ● Microgreens - 1 gram
  • ● Chives - 5 gram
  • ● Parmesan - 15 gram
  • ● Olive oil - 15 gram

How to cook?

  • Place Popcorn Deep Fryer set to 180°c for 3-4 mins from frozen / Place Popcorn in Airfry set to 180°c for 4-5 mins From frozen.
  • Make the risotto: Fry the rice in olive oil andchives. Add white wine and evaporate it.
  • Add chicken broth in small portions to the rice and beetroot juice (just enough to color the rice).
  • Cook the rice until it is slightly firm. Add butter to the rice in small pieces.
  • The consistency of the rice should be mushy and tender. At the very end, add parmesan and salt and pepper to taste.
  • Serving food: Place the finished risotto in a warm deep plate. Add the fried chicken popcorn, add pieces of Dor Blue cheese and garnish with microgreens.