Chicken Meatballs

300g minced chicken

2 eggs
1 / 2 teaspoon turmeric
chopped cilantro
salt
1 teaspoon garam masala
3-4 tablespoons breadcrumbs
1 chopped onion new
1 clove garlic, minced

Mix all ingredients with a wooden spoon or hands. Make small meatballs dipped in flour and set aside on a plate.
Now, we must make the sauce where we're going to cook. I give you two ideas:

Chicken meatballs with raisins and pine nuts

8 chicken meatballs
Two onions
50g pine nuts
50g raisins
1 cup sweet wine
Olive oil
Salt

Peel and chop the onions into small cubes, sauté in oil with some salt and wait until it is well browned. Add the pine nuts and raisins and stir to get mix. Pour glass of wine and reduce wait almost dry. Then, add the meatballs and cover with water. Cook for about 15 minutes until meatballs are cooked and sauce has reduced. Serve with a bit of couscous.

Chicken meatballs in tomato sauce on fried rice with goji berries

8 chicken meatballs
300 g of crushed tomatoes
2 cloves garlic
Olive oil
Rosemary
Cooked basmati rice
30g goji berries
Salt
Sugar

Sauté the garlic in the oil and add the rosemary. Add the tomatoes and with a teaspoon of sugar and a pinch of salt, cook about 10 or 15 minutes. Then distribute the meatballs in the sauce and cook over low heat another 15 minutes being careful not to stick. Serve over rice to jump in a pan with a little olive oil and goji berries.

Not rice, risotto

Today I will write my recipe for risotto. The risotto is fantastic but only when done right. I do not usually ask for risotto when and away from home because I almost always try depressed. I do not know why most l @ s @ s think cooking the risotto should be able to cut with a knife. I look forward to asking for something that sounds as good as "seasonal mushroom risotto" and finally I have to leave home because I thought that helped me was a thick paste with lumps that required a lot of water to swallow. Well, sometimes I found that hard rice taste.
The risotto should be creamy, and bathe the plate to fall and not be glued to the ceramic stone like a sticky.
It can do many things, the most famous in Spain is the mushroom, I suppose, but even with strawberries is not too bad. But I'm going to teach you or the asparagus or the artichoke (the latter is my favorite). Well, later I will show a more substantial, p, but what I will teach you today is to make a simple risotto, with nothing, and when you do it you will find that this recipe does not need rice or foie gras, or duck, nor ingredients to make your longer name. When you do it you prove one of the tastiest things in the world.

The ingredients are easily available. Rice is the most appropriate one Italian rice called arborio, is perfect because it has a lot of starch and does not open easily, leaving the perfect center but the grain absorb much liquid. But, you know what? I do it with rice round, fat as ever and he looks great. You also need salt, black pepper, butter, cream, Parmesan and water. That's it. If you seek a risotto recipe in google or youtube will all be extremely complicated and convoluted, but that's not risotto, gazpacho is like strawberry gazpacho that is not. It can be cold strawberry soup with vegetables, but never a gazpacho.

Risotto for 4 people

4 handfuls of rice
Water
1 1 / 4 tablespoon Butter
1 cup cream
5 tablespoons grated Parmesan cheese
Salt
Black pepper

In a deep skillet or saucepan melt a teaspoon of butter (with or without salt, it does not matter), and add the rice for a bit refreshing. Then add salt and pepper. Do not be burdened in this way, sometimes people think that salt is a problem but should not be. I tend to add salt to my meals a lot of times, every step of the recipe. You must add and test, add and test, nothing more. Provided that we spend, there will be a solution. And if we spend our solution also exists.
After adding the salt water cover the rice and let it go by but never stirring and adding water while rice whenever we asked. What we are looking at is that rice risotto release all their starch. So we should NEVER wash. We must ensure that the grain is tender but not pass. The core of the grains should be crispy, crunchy.
When rice is ready and has little water, remove from the heat and add butter, Parmesan and cream and, without stirring, we covered him for two minutes.
Then uncover and stir. We test, salt to taste and see that the risotto is creamy, more dense liquid (for which we will take more cream if we believed necessary.) And you're ready to taste.

This recipe I learned in Florence's Ristorante Rossini, Antonio taught me, though I knew some words in Spanish was very shy and hardly spoke to me. He put a pinch of ground coffee into the bowl, covered it with the risotto to serve before he threw a spoonful of honey, and painted with powdered crispy duck skin and lavender flowers. Thanks Antonio.