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Pistchio chicken & kohlrabi risotto
Ingredients
Kohlrabi risotto:
- 1 kohlrabi, peeled and cubed
- 1 onion, cubed
- 1 cup of aborido rice
- 1/3 cup of white wine
- 0,5 l of vegetable broth
- 1 tablespoon of butter
- 1/2 teaspoon of nutmeg
- dash of black pepper
- parsley
Pistachio chicken:
- 2 chicken breasts
- 1 tablespoon of sake
- 2 tablespoons of panko bread crumbs
- 2 tablespoons of crushed pistachio nuts
- 1 egg, whisked
- pinch of salt
- dash of black pepper
- 2 tablespoons of oil
Instructions
- Heat frying pan, melt butter, fry onion and kohlrabi. When onion turns translucent add aborido rice, mix well, till rice is covered with butter.
- Pour in wine, mix well. Wait till wine is absorbed by the rice and add 1/4 of the vegetable broth, mix well. When the liquid is absorbed add 1/4 of the broth and mix well.
- Repeat till all liquid is absorbed by the risotto.
- Remove from the heat and add nutmeg and black pepper mix well.
- Cover and keep warm till serving. Sprinkle with parsley before serving.
- Marinate chicken in sake for about 1 hour.
- Mix salt, panko and pistachio nuts.
- Drain each brest fillet, dip in egg first and then in panko nut mixture.
- Heat oil in the frying pan, fry till the crust is golden brown.
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