Risotto with Chicken Popcorn

  • Food Preparation
    10 min
  • Good for
    1 serve
  • Cooking Time
    25 min
Ingredients:
  • ● Breaded chicken popcorn - 80 grams
  • ● Risotto rice - 60 grams
  • ● White wine - 40 grams
  • ● Beetroot juice - 50 grams
  • ● Butter - 50 grams
  • ● Chicken stock - 100 grams
Serving:
  • ● Cheese Dorblu - 15 grams
  • ● Microgreens - 1 gram
  • ● Chives - 5 grams
  • ● Parmesan - 15 grams
  • ● Olive oil - 15 grams

How to cook?

  • Place popcorn chicken in a deep fryer set to 180°C for 3-4 mins from frozen / Place popcorn chicken in an air fryer set to 180°C for 4-5 mins from frozen.
  • Make the risotto: Fry the rice in olive oil and chives. Add white wine and evaporate it.
  • Add chicken broth in small portions to the rice and beetroot juice (just enough to colour the rice).
  • Cook the rice until it is al dente. Add the butter in small pieces.
  • The consistency of the rice should be mushy and tender. At the very end, add the parmesan and salt and pepper to taste.
  • To serve: Place the finished risotto in a warm deep bowl. Add the fried chicken popcorn, add pieces of Dorblu cheese and garnish with microgreens.