IFN Chef's Tale With Chef Indrajit Saha || India Food Network

This time in our Chef's Tale series we bring you Chef Indrajit Saha, the Executive Chef of Sofitel, BKC. Follow his simple steps to learn how to make Risotto of Chicken Sausage and Zucchini. Here's to cooking up a storm in your personal kitchen and enjoying the fine dining experience at the comfort of your homes! Happy fine dining to you!

Hey did you miss out Chef's Tale Part 1: http://bit.ly/1IaqC9y

INGREDIENTS

80 GMS Risotto Rice
20 GMS Green Zucchini
20 GMS Yellow Zucchini
3 Cherry Tomato
30 GMS Chopped Onion
2 GMS Herb Thyme
20 ML Olive Oil
20 GMS Butter
20 ML White Wine
15 GMS Salt
15 GMS Parmesan Cheese
3 GMS Parsley

Micro Herbs for garnish



Method:

• Take a heavy bottom pan, add olive oil and butter, sauté chopped onion till translucent.
• Now add the risotto rice and stir for 1 to 2 min.
• Now add white wine and stir again.
• Add vegetable stock slowly as all the stock is absorbed by rice.
• Now add the sliced yellow and green zucchini and cook further.
• Then add slices chicken sausages, stir it well. Now put cherry tomatoes and cook well.
• Put one ladle of stock if required, add salt and check seasoning.
• As the risotto is cooked and ready to serve, add butter and give a nice stir.
• Sprinkle grated parmesan cheese and parsley and mix well. Risotto now will be in creamy running consistency.
• Serve the risotto onto a plate and garnish with parmesan shavings, chopped parsley and micro herbs or thyme.

Hey don't feel scared to try this out, the ingredients will be available in any super market near you


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