French cuisine Golden chicken oyster soft rice risotto with golden cream cauliflower plate

Webcourse, by Janet

Today, I would like to introduce two French folk dining dishes: golden chicken oyster soft rice risotto and golden cream cauliflower plate. "Golden Chicken Oyster Soft Rice Risotto" is a famous Parisian butcher and poultry shop owner Julian. A family recipe recommended by Julien Bissonnet. He said: "This is a dish that we keep for the people we love"...

First of all, the first course: golden chicken oyster soft rice risotto (Le risotto aux sot-l'y-laisse)

This is the owner of Le Coq Saint-Honoré, a famous butcher and poultry shop in Paris, Julian. A family recipe recommended by Julien Bissonnet: a soft rice with sausages served with the most delicious portion of chicken from poultry. The boss said: "This is a dish we keep for the people we love".

We'll start with the following ingredients:

300 g riz à risotto, an onion, 20 cl of white wine, 1 l of chicken broth (if possible, simmer yourself in a delicious broth), 1 spanish chorizo (light or spicy depending on your taste), 100 g of parmesan grated from shaved scraper, 16 slices of golden chicken oysters (sot-l'y-laisse) Or take 8 slices of aiguillettes, which are bigger in another part of the chicken, and prepare butter, olive oil, salt, and pepper.

The Jolizzo sausage just made is a sausage made from Spanish pork red fermented smoked Papilika sweet paprika

Preliminary cooking steps:

Let's peel and chop the onion first. In a thick-bottomed pan, pour a little oil, heat it, heat the onion inside, drain it off the moisture (without frying until it changes color), then add the Italian rice you just prepared, stir, and make it pearl-shaped. Pour in the white wine and sauté below to let the wine evaporate. Add 2 spoonfuls of hot chicken stock, continue stirring, now start cooking the rice in this pot over medium heat, as the broth is boiled and evaporates, you slowly and gradually add more soup, cook for about 20 minutes until those Italian rice are cooked.

While cooking the rice, cut the Jolizzo sausage into small cubes. In addition, cook the prepared chicken slices in a very hot small pot with a large piece of butter until both sides of the chicken slices are brown, remember to keep the chicken soft when cooking, sprinkle salt and pepper, and set aside. Then in the aforementioned pan, fry the Jolizo sausage slices back and forth until brown.

A piece of chicken oyster (Sot-l'y-laisse) is a small piece of meat located between the chicken's spine and upper leg, hollow in the iliac bone. Because each chicken has only two precious pieces like gold, the meat is tender and delicious, which can be described as the concentration of the essence of a chicken, plus its shape is like a oyster, so the French gave it a beautiful name "Chicken Oyster"

Next, we cook the italian rice until later, add a large piece of butter, grated Parmesan cheese, pepper and a pinch of salt, stir it vigorously so that the risotto is fuzzy and creamy (to obtain mantecatura), let stand for 1 minute, cover with a lid, and then drizzle with roast chicken nuggets.

The secret recipe for cooking delicious Italian rice that can be made in the form of a blur cream is called "mantecare" in Italian, which is to remove the pot from the stove and leave it for 30 seconds after the rice is cooked. This causes its starch to "relax" and release its viscous parts.

Oh, here's a little information: Le Coq Saint-Honoré's famous Paris butcher shop at 3 Rue Gomboust, 75001 Paris

In addition, we also prepare another simple and delicious dish: a golden cream cauliflower dish

Start by picking a round white cauliflower in the market and slice it like bread. However, if you see a variety of cauliflower varieties in various colors, do not hesitate to mix them for cooking.

Now we're going to make a creamy golden cauliflower for 4 people

Ingredients: 1 cauliflower, light butter, turmeric, cumin, salt, and pepper.

Preheat the oven to 200°C first. Place the sliced and chopped cauliflower on a baking sheet covered with parchment. Place 1 piece of butter on top of each slice and sprinkle with turmeric and cumin. Salt and pepper. Bake for 20 minutes until the cauliflower turns a nice golden brown.

You can sprinkle a little pepper when you eat cauliflower cream roast, and it also tastes good with some yogurt.