PILAU, RISOTTO, PILAF … WHATEVER

In Italian cuisine “pilaf” is a rice pre-cooking style that allows chefs in busy restaurants to cut down time in risotto preparation. Usually a large tray of Carnaroli or Arborio rice will be baked for seven minutes with a large onion and a carrot, in water. After that it will be placed on a marble slab to cool down. Once cooled it will be kept in the fridge and used ad hoc to prepare risotti in a shorter time: 7 to 10 minutes depending on the “al dente” texture that the chef wants to achieve, rather than the usual 16 to 20 minutes.

I’m not sure if what I made qualifies as a pilaf or a risotto, and it doesn’t matter one jot, because it was good.

Chicken strips
Red & Green peppers
Spring onions
Garlic
Ginger
Chilli

Sautee the above in a cast iron pot, adding the juice of two lemons and allow to reduce.

Add a cup of rice (I used a wild brown and lentil rice) and a cup of sweetcorn and stir through.
Cover with chicken stock and allow to simmer until all liquid is absorbed, stirring frequently.

Wine suggestion: Arniston Bay Sauvignon Blanc

Research: Wikipedia

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38 Comments Add yours

  1. Jamie Dedes says:

    I always wondered how they handled risotto in restaurants. That’s interesting. Thanks, Cindy. You’re right. It doesn’t matter … pilaf or risotto. Good ingredients make a good dish. Yum! πŸ™‚

    Happy dinners …

  2. theonlycin says:

    Happy palate πŸ™‚
    Happy weekend to you, my friend. xxx

  3. Very nice! I like the “look” of the bottle as well.

    1. theonlycin says:

      THey use that light green glass for all their products, very nice πŸ™‚

  4. Tandy says:

    as long as it tasted good!

  5. souldipper says:

    I would love that dish! But tsk – before I read your text and saw it was chicken, I saw the wine bottle and thought, “Look at that Cin. Now she’s having to photograph her empties!”

    1. theonlycin says:

      Hahahaha! You dilly girl πŸ˜€

  6. Yvette says:

    whatever your choose to call it, it looks good to me! x

    1. theonlycin says:

      Piacere il suo fine settimana πŸ™‚

  7. buttercup600 says:

    Cin, it’s almost 4.30pm…I have not been cooking (or even eating) that well this whole week…no doubt what’s going to be on my menu tonight..the perfect solution, I only have aborio rice (will that do?) Sorry to say…no Sauvignon Blanc for this girl…..tonight I am going to have a
    Bethany Cabernet Merlot…one of my favourites. Thanks for feeding me tonight!!! Mwah xxx

    1. theonlycin says:

      Wish I was there to make you sarmies and keep your strength up.
      xxx

  8. deepercolors says:

    If I am ever in S. A. and hungry I will know where to go. Yum…

    1. theonlycin says:

      If you are ever in SA and don’t stay with me you’ll be in deep trouble!

  9. adeeyoyo says:

    Sounds divine. Must get some chicken fillets! *makes note* I love the bottle label – it looks so simple and clean-cut – a work of art!

    1. theonlycin says:

      It is stunning, I agree.

  10. That looks WAAAY better than my attempts at risotto the other night – Hooligan was allowed to ask for anything for supper prior to her first exam and she chose risotto – something I am not good at making at all – in fact the only rice I can make is sushi rice!! However she looooved it and so did Schatzi so I guess it could not have been too bad – was just a tad mushy for my liking!!

    1. theonlycin says:

      I’m still undecided as to whether I am a risotto fan …

  11. stilekke says:

    …..sjeesh Cindy…..now I am hungry…..grumble grumble goes my tummy…

    1. theonlycin says:

      *sends over a bowl of leftovers*

  12. Naomi says:

    Right up my alley, thanks Cin – duly noted!

    1. theonlycin says:

      Enjoy the weekend Naomi πŸ™‚

  13. gospelwriter says:

    Whatever you call it, it looks (and sounds) delicious! I’ve never made risotto but am making a note of your recipe…

    1. theonlycin says:

      It was a nice, hearty and plain meal πŸ™‚

  14. Liane says:

    What I love about this dish is that it is simple and all the ingredients can be found in the US. I might just be referring back to your blog more often in future; not just for your scrumptious writing, but also for your mouth watering (and easy) recipes πŸ˜‰

    1. theonlycin says:

      Thank you Liane πŸ™‚

  15. Delicious. Maybe I’ll try it for Saturday lunch.

    Have a great weekend, Cindy:-)

    1. theonlycin says:

      You too Kate πŸ™‚

  16. slpmartin says:

    Look like another meal to try. πŸ˜‰

    1. theonlycin says:

      Hope you enjoy it Charles.

  17. Posky says:

    I think I’m going to give this one a whirl the next time I have a non-vegetarian date-night or a friend in from out of town. I cannot possibly imagine how it wouldn’t be a hit!
    I’m also going to try that wine suggestion.

    1. theonlycin says:

      I wonder if the wine exports to the UK, I’m sure it does πŸ™‚

  18. Artswebshow says:

    in college i always dreamt of having an authentic italian kitchen.
    There’s just something about their food that is so dressing’y.
    i’m tired of sauces. lol

    1. theonlycin says:

      Sauces will always have their place πŸ˜‰

  19. Tokeloshe says:

    It looks and sounds delicious.

    1. theonlycin says:

      Thanks Tok πŸ™‚

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