Risotto de pechuga de pollo con crujiente de queso

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Risotto de pechuga de pollo con crujiente de queso. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Risotto de pechuga de pollo con crujiente de queso is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Risotto de pechuga de pollo con crujiente de queso is something that I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Risotto de pechuga de pollo con crujiente de queso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto de pechuga de pollo con crujiente de queso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto de pechuga de pollo con crujiente de queso is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto de pechuga de pollo con crujiente de queso estimated approx 30 minutos.

To get started with this particular recipe, we have to first prepare a few components. You can have Risotto de pechuga de pollo con crujiente de queso using 11 ingredients and 11 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Risotto de pechuga de pollo con crujiente de queso:

1. 180 gr Arroz (Arborio)
2. 1 cebolla
3. Aceite de oliva
4. 50 gr pechuga de pollo en fiambre
5. 25 gr mantequilla
6. 50 ml vino blanco
7. 450 ml caldo de ave
8. 20 gr queso parmesano
9. ----- Para el crujiente de queso:
10. 40 gr queso gouda
11. 2 cuharadas soperas de pan rallado

Steps to make to make Risotto de pechuga de pollo con crujiente de queso

1. Sofreímos la cebolla finamente picada en aceite de oliva y una pizca de mantequilla, quedando dorada sin llegar a tostarse.
2. Ponemos en un fuego a parte el caldo de ave para que se valla calentando.
3. A continuación añadimos el arroz y sofreímos un par de minutos junto a la cebolla y la grasa y añadimos el vino también.
4. Añadimos el fiambre de pechuga de pollo previamente cortado en mirepoix.
5. Añadimos el caldo que tendremos hirviendo hasta cubrir el arroz y dejamos que lo absorba, seguimos añadiendo el caldo medido con un cazito poco a poco sin parar de remover el arroz con suavidad para que no se nos rompa el grano y a fuego moderado, rectificamos de sal. En este punto el arroz debe estar húmedo, pero no con exceso e liquido y todavía un punto duro.
6. A continuación añadimos el elemento graso que en este caso seria la mantequilla y el queso. Este es el momento de apagar el fuego, mezclar con precaución para no romper el grano y dejar reposar.
7. Para el crujiente de queso:
8. Mezclar en un bol el queso rayado con el pan rallado.
9. Colocar en una bandeja de horno una hoja de papel de horno o sulfurizado, a continuación hace dos redondeles con la mezcla de queso y pan rayado encima del papel y colocar encima otra lamina de papel de horno y sobre la lamina otra bandeja de horno con peso, con la intención de aplastar la mezcla lo mas posible, con el horno precalentado a 180º introducir la bandeja en el y dejarlo 4 minutos aprox.
10. Sacar la bandeja del horno y retirar con cuidado la lamina de arriba y dejar enfriar y listo, este crujiente lo destinaremos para adorno de nuestra elaboración.
11. Finalmente emplatamos, utilizando un molde redondo o cuadrado de acero inox o de plástico, y por ultimo cuando retiremos el molde, colocamos nuestro crujiente de queso encima de nuestro risotto.

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