Plantain Risotto (And Ramblings About My Progress)

Plantain Risotto (And Ramblings About My Progress)

I was going to blog this particular recipe during my 5 Days of Plantain week, but I decided against it at the last minute for no reason in particular. The story behind this meal has nothing to do with anything – nothing new here. It’s really just me opening up and sharing my progress report.

I am doing a lot of studying in my journey to perfecting my craft, and more recently, I am working on my food photography and food styling skills. I must admit that out of all the things I am working on, I struggle with these the most because I don’t see myself as the naturally “creative” type. Once, someone called me creative and I was like, “haha, you’re kidding right?” I even feel awkward when anyone compliments my styling because I think to myself, which style? No, I don’t have any sort of esteem issues. On the contrary, I probably have meophobia: the fear of becoming so awesome that the human race can’t handle it and everyone dies but me. On a serious note, I just see myself as being more talented in other areas like finance, management, and more recently, writing. But whether I think I’m naturally creative or not, photography and styling are two things I am determined master – not just be “okay” at. And I have committed myself to learning by 2 methods: 1. Trial and error 2. Reading.

Trial and Error is my favorite method of learning. I am a very hands on person so I like to try things out and see how it goes. I am obviously one of those people who will buy a gadget and NEVER read the manual except something comes up – drives my boyfriend crazy but who cares?

I’ll be honest though, trial and error isn’t always the best way to go about things – especially not something as complex as photography. So many times, I force myself to sit down and read books on the technicalities of an SLR, lighting, props, angle, editing and all that mundane stuff. It is definitely not as much fun as eating, but at the end of the day it will be worth it. Scroll down to check out the difference between my edited and non edited photos (the last 3 pictures). Can you even tell the difference? Share your thoughts

LESSON: Everything you see that’s beautiful is probably a product of hours of practice and hard work.

Till next time! Now, on to the recipe:

Ingredients

  1. 1 ripe plantain
  2. Chicken
  3. 4 bouillon cubes
  4. 1 teaspoon ginger spice
  5. 1 teaspoon garlic spice
  6. 1 cup dry white wine (optional)
  7. 4 tablespoons butter
  8. 1 small onion – diced
  9. 2 cloves garlic – minced
  10. 1 teaspoon minced ginger
  11. 2 cups rice
  12. 10 cups chicken broth

Directions

Dice plantain and fry till it turns golden brown then set aside


Cut chicken into large chunks and season with knorr cube, ginger spice and garlic spice. Preheat the oven at 350F
Heat up a nonstick sauté pan and add the chicken (with no oil). Brown on all sides then transfer chicken to oven safe tray and bake till fully cooked. Take out and set aside


Deglaze pan with 1 cup wine (or chicken broth if you don’t use wine), transfer to bowl & set aside


Melt 2 tablespoons of butter in same pan and add onions, garlic & ginger. Cook till onions become translucent
Add rice and mix thoroughly, coating rice with butter onions. Add deglazed liquid and leave until rice soaks up liquid


Keep adding broth 1 cup at a time until rice becomes tender
Finish off by folding rice in 1 tablespoon butter and add plantains.
Serve immediately with chicken on the side

Plantain Risotto
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Ingredients
  1. 1 ripe plantain
  2. Chicken
  3. 4 bouillon cubes
  4. 1 teaspoon ginger spice
  5. 1 teaspoon garlic spice
  6. 1 cup dry white wine (optional)
  7. 4 tablespoons butter
  8. 1 small onion - diced
  9. 2 cloves garlic - minced
  10. 1 teaspoon minced ginger
  11. 2 cups rice
  12. 10 cups chicken broth
Instructions
  1. Dice plantain and fry till it turns golden brown then set aside
  2. Cut chicken into large chunks and season with knorr cube, ginger spice and garlic spice. Preheat the oven at 350F
  3. Heat up a nonstick sauté pan and add the chicken (with no oil). Brown on all sides then transfer chicken to oven safe tray and bake till fully cooked. Take out and set aside
  4. Deglaze pan with 1 cup wine (or chicken broth if you don’t use wine), transfer to bowl & set aside
  5. Melt 2 tablespoons of butter in same pan and add onions, garlic & ginger. Cook till onions become translucent
  6. Add rice and mix thoroughly, coating rice with butter onions. Add deglazed liquid and leave until rice soaks up liquid
  7. Keep adding broth 1 cup at a time until rice becomes tender
  8. Finish off by folding rice in 1 tablespoon butter and add plantains.
  9. Serve immediately with chicken on the side
Tatashey http://www.tatashey.com/

2 Comments

  1. November 30, 2014 / 1:56 PM

    It looks delicious. Greetings from Uruguay

    • Tatashey
      November 30, 2014 / 7:19 PM

      Yay, thanks for reading Mirta 🙂

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