RISOTTO ALLA MAROCCHINA di Betty e Marco – Ricetta Facile e Veloce

#ricetta #risotto #RisottoAllaMarocchina

Scopri come preparare un delizioso risotto alla marocchina, un piatto che unisce la cremosità del risotto italiano ai profumi e alle spezie tipiche del Marocco 🌿✨.
In questa videoricetta ti mostriamo passo dopo passo come realizzare questa ricetta ricca di gusto, con ingredienti semplici e un tocco esotico che conquisterà tutti a tavola.

INGREDIENTI:
300g pollo a cubetti
2 peperoni
2 zucchine
2 carote
2 spicchi di aglio
1 cipolla calabrese
2 bustine di zafferano
300g riso per risotto o per tutte le ricette
Paprika piccante q.b.
Zenzero q.b.

🍽️ Ideale per stupire gli ospiti o per un pranzo diverso dal solito.
👉 Guarda il video fino alla fine e lascia un commento per dirci cosa ne pensi!

#bettyemarco #food #cucinaitaliana

Hello to all of Betti and Marco’s friends. So, I’m about to prepare a recipe for you, we’re about to prepare a recipe, let’s say it’s Moroccan, because I call it that, because it’s part of the Moroccan tradition. Um, a friend of ours explained it to us, but we’ve done it many times because we have Arab, African, Moroccan, French influences, you name it, my friend, the kitchen often and it’s delicious, and I’ll show you the ingredients. First, a quick overview of some of the main ingredients. So, this is chopped vegetables. What are they? Zucchini, courgettes, the small ones, carrots, and peppers. Okay, maybe this is the tricky part because you have to cut them really small. I’m showing you them already chopped. Then we have Tropea onions. Okay. How much chicken is chicken? 300g. Okay. Chicken, uh, chicken, chicken, chicken. Chicken. So, you have to stop. Chicken cut into cubes. Yes, then we have lots of clues that I’ll show you later, and then we have rice. I chose the rice for everything, you could choose the one for risotto, um, or the one for all the recipes. I chose the one for all the recipes, guys. It’s a wonderful dish, but I call it rice, I don’t know. Moroccan style. Moroccan style. Exactly. Um, this friend of ours every time we turn on makes us this specialty that turns out delicious, but let’s just say it pairs well with spices. We’ll show you later. Let’s cook it together, friends. Let’s start cooking. The first thing we need is a saucepan. Sorry, it’s a little… I don’t know how to say it, maccatella. Okay. So, a good drizzle of extra virgin olive oil and let’s cook our chicken, cut into small cubes. Okay, we said it’s chicken chicken. Where do we end it? So guys, we don’t need to add anything here, not even salt, nothing. Let’s brown it well and then I’ll show you little by little. So friends, look, the chicken is cooking. In a few minutes, we can remove it from the pan and cook the other ingredients. It doesn’t have to be cooked through, not even 100%, because then it will all get handled and cooked through anyway. So, another 2 minutes and we’re going to remove the chicken cubes. We’re going to remove the chicken from the pan. So what do I do? I’ll lower the heat a bit and remove the chicken. This is my portion, just right for me. Just right. Just for you. This is love. Don’t worry, we’ll make do, we won’t even taste it. Wow, it smells so good. It’s a really, really good recipe, tasty, mostly because there are so many vegetables, so many herbs. Okay, now I’ll show you the ingredients. So, I’ve removed the chicken and set it aside. So, what do we have? Two cloves of garlic, chopped into small pieces, a Calabrian onion, the Tropea one. Yes, oil. We already had the olive oil in the saucepan. Let’s roll it up a bit. If you want, we can add more. I add a little, but just a little. Okay? Let’s roll it up, then put it on medium heat. It smells delicious, guys, because onions and garlic are wonderful. Once the onions and garlic are browned, what do we add? Our vegetables, which are two not very large peppers, were two carrots and three very small zucchini. This is the lightest one. Yes, honey, don’t take it because you can’t anyway. So, this is the lightest zucchini, always the Genoese one. Let’s add our zucchini, our carrots, our peppers, all to the saucepan. Let’s turn up the heat and go. Like colors. It’s beautiful. Yes, yes. Then we’ll see the flavor. But like colors. So, what do we do at this point? Let’s season everything. So, first let’s stir. Okay. We’re just left with the oil, onion, garlic, and our vegetables. Salt. So, Gioia. So, so I remember you. I am memory. What should we do? Salt. Okay. Let’s stir. Have you already lowered the heat here? Yes, it’s better for now. The zucchini need to cook now, right? The zucchini, the carrots, and the peppers. Then what are we going to add? What do I add now? A chili pepper. I have this whole one, which by the way was also given to me as a gift , and it’s very hot. A little chili pepper is needed. So I’ll put it whole. That way I can catch it. And eh, My love. Okay, now what do we do? Let’s lower the heat a bit and let our vegetables cook gently for a few minutes. So friends, once we’ve added salt and chili pepper, let’s season our vegetables. What do we do? First, hot paprika. Obviously, those who prefer sweet paprika should use sweet paprika, but this dish is made with hot paprika and you decide how much. Okay? Then I’m using ginger. Instead of ginger, if you don’t like it, you can use turmeric. This dish is made with ginger. I’ll tell you the alternatives. Okay? Let’s stir, give it a good stir. I can already smell the delicious aroma, but the colors are beautiful. Yes. At this point, what did I do? I took two sachets of saffron with a little water, dissolved it, and we need to add it to our vegetables. So we take it and go do it. We lift the leg dissolved in water, right? In water, yes. and we go stir. Let it sit for 5 minutes and then we’ll cook our rice. Friends, at this point, after they’ve cooked for 5 minutes—so they’re still raw—let’s cook our rice. How much are you putting in? 300g. All for me, always, just for you. Okay. And let’s stir. You can hear our little ones and Alessiuccia in the background. Bye, friends, she’s saying goodbye. So, we’ve put in the rice. Now what do we do? We need to cook everything. Let’s add a little water. Water, not seawater, right? No, love. Let’s add another pinch of salt and put the lid on. We need to cook our risotto. As it cooks and you see it absorbing the water, let’s add a little water. How long, approximately? But 15 minutes, no more. Friends, look, I smell a wonderful aroma. A bond. It’s almost all ready. At this point, what do we do? We take the chicken we cooked earlier and put it inside. It’s marvelous. And let’s stir. It smells incredible, really, guys, go for it. Maybe saretta is just chopping the vegetables. Let’s cook, absorb the rest of the water, and then I’ll show you the last ingredient. Friends, our rice is ready. Moroccan rice. Look, it’s a complete meal, vegetables and chicken, rice, a wonderful, wonderful aroma. The last ingredient, a little chopped parsley. Delicious. Good, come on. You know I feel like I’m eating it. It looks like a pair of fish. Yeah, it is. Except that, obviously, I’ve always eaten that with fish, never with meat. Um, well, what can I say? I hope you liked it. It’s very simple to make because once you add the rice, you slowly add water, measuring it out. I tasted it, added a little salt. Um, then it doesn’t take anything to make it. Um, I hope you liked this recipe of ours. Make it, it’s easy, it’s good, seasoned, with vegetables, you know, chicken. I’ll let it cool. And let it cool. What can I say? Have a good evening everyone. Subscribe to the YouTube channel, you’ll find the link in the first comment. YouTube. Exactly. I’ll get back to you, sorry for yesterday when I got those ingredients wrong and about the ingredients in the recipe, but anyway. You can also find the ingredients in the first comment. The ingredients. Thank you all, you’re wonderful. So what did we do? Moroccan risotto. All right, kisses to everyone from Betti and Marco.