Caldo de galinha (de preferência caseiro – ver receita de caldo de frango caseiro)
1 colher (chá) de sal
1 colher (chá) de curry
Para o risoto
4 xícaras (chá) de arroz arbóreo (ou outro próprio para risoto)
1 cebolas médias raladas
3 dentes de alho picados
2 colheres (sopa) de azeite
200 ml de vinho branco seco (adaptação urgente: 1 dose de vodca)
200 g de ervilha fresca
200 g de queijo parmesão ralado
1 lata de creme de leite
Salsinha picada
Sal e pimenta-do-reino a gosto
MODO DE PREPARO
Tempere o peito de frango, cozinhe, desfie e reserve
Reserve 2 Litros de água fervente
Em uma panela de fundo grosso, coloque o azeite, acrescente a cebola e o alho e deixe dourar.
Acrescente o arroz e mexa por aproximadamente 2 minutos
Acrescente o vinho branco, e deixe evaporar por cerca de 2 minutos
Coloque o frango desfiado, mexa bem, acrescente um pouco de água e deixe cozinhar até a água secar um pouco. Vá adicionando água aos poucos, da mesma forma.
Quando estiver ao dente, ajuste sal e temperos, acrescente o creme de leite, o queijo e a salsinha. Desligue a panela, tampe e aguarde 10 minutos.
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