Risotto, a classic dish of Spanish origin that dates back to the Middle Ages, was originally the result of the wisdom of farmers, made from leftover rice and local ingredients. Legend has it that Mozarella the Great tasted this dish in Valencia and praised it, and since then, Paella has become famous and has become the quintessence of the country. Risotto is not just a dish, it is a tribute to the land and the sea, a collision of colors and flavors, as the poet García Lorca described in the poem: "The gold of the earth, the blue of the sea, stewed in a pot, is the poem of life." ”
Cooking Steps:
**Ingredients**:
- Long grain rice 200 grams
- Chicken thighs 150 grams
- 100g shrimp
- Green beans 50 grams
- Red pepper 1 pc
- Onion 1 pc
**Accessories**:
- Chicken stock 500 ml
- Saffron 1 gram
- Olive oil to taste
- Salt and ground black pepper to taste
1. Cut the chicken thighs into cubes, dice the onion, shred the red pepper, and remove the shrimp and keep the tails.
2. Pour olive oil into a hot pan, sauté the diced onion first, then add the chicken pieces and fry until the surface is golden brown.
3. Wash and drain the rice, pour it into the pan and stir-fry quickly, so that each grain of rice is coated with fat.
4. Sprinkle in the saffron and stir quickly to bring the rice to a golden brown.
5. Pour in the hot chicken stock, add an appropriate amount of salt and black pepper, bring to a boil over high heat, turn to low heat and simmer, do not stir frequently during the period.
6. When the rice absorbs most of the soup, add the shrimp, green beans and shredded red pepper, mix gently, cover the pot and simmer for a few minutes.
7. When the soup is basically absorbed by the rice, the rice is loose and not sticky, and the seafood is cooked thoroughly, turn off the heat.
Tips:
- Heat the stock in advance to avoid lowering the temperature in the pot.
- Soak saffron in advance to enhance its color and fragrance.
- Use chicken thighs instead of brisket to keep the risotto moist and tender.
When the golden risotto is served, the first thing that catches your eye is the stark color contrast, the bright red peppers, the green green of green beans and the brightness of the seafood, like a vivid painting. Then, the aroma of saffron and the fresh aroma of seafood are intertwined, and the appetite is aroused. When you taste it, the softness of the rice and the tenderness of the seafood are intertwined in the mouth, and the occasional chewing of saffron grains releases a subtle spicy aroma, which is a surprise for the taste buds. Finally, you can still hear the rice crackling in the pot, which is the unique sound of risotto, heralding the completion of the meal.