Quantity: 2 pers.
Preparation time: 30 min
Ingredients: 10 tablespoons
- arborio rice
- about 30 cooked peeled shrimp
- a slice of chicken breast
-
- white wine 1 egg 1
- catota small
- 1 / 4 chopped onion
- oil corn
salt Preparation:
Prepare the pot for cooking rice with water and salt, throw rice when the bubbles' water (I pointed out last statement because I know that many places rice before boiling water). While cooking rice, you can prepare all the necessary ingredients, which at the right time will be at your disposal ready.
Put the shrimp on the stove in a saucepan with an inch of white wine and a pinch of salt, once it reaches a boil, cook for 5 minutes, then turn off the heat and let stand.
Prepare the carrots into small pieces and tiny diced chicken, depending on your preference.
Beat the egg with a pinch of salt in a bowl, then pour into an already hot pan and stir with a wooden fork until the eggs appear to small filaments congealed. Remove from heat and set aside.
In a large skillet or wok pan pour three tablespoons of vegetable oil, heat and put the onion in the pot. Once the onion is golden, add the chicken into squares.
When the chicken is browned add half a glass of white wine and cook for about 5 minutes. Add the chopped carrot and shrimp, dry them without worrying too much about their cooking liquid.
Turn on the heat for a few minutes taking care not to dry too, must remain a little liquid to mix with the rice. Turn off and dedicate yourself to the rice.
Drain rice in a large colander, rinse repeatedly with cold water.
Pour the rice into the pan with and turn the sauce over low heat, stir for 5 minutes. Once off the fire add the noodles and stir so that the seasoning is evenly distributed.
This dish has a delicate flavor and a vaguely Oriental influence. It may seem rather elaborate but it is actually very simple to prepare.
