You will need
  • For sushi rice:
  • - 1 tbsp. of rice;
  • - 3 tbsp rice vinegar;
  • - 1 tbsp of sugar;
  • - a pinch of salt.
  • For the risotto:
  • - 2 tbsp. rice (best suited round Arborio rice);
  • - 3 tbsp vegetable broth;
  • - 60 g of butter;
  • - 100 g of grated Parmesan cheese;
  • - 1 tbsp. dry white wine;
  • - 300 g chicken fillet;
  • - 2/3 Cup of heavy cream;
  • dried rosemary and oregano;
  • - 1 onion;
  • - olive oil.
Sushi rice needs to be sticky to hold the shape. Therefore, its correct preparation is especially important. Pour rice in pot and rinse 4-5 waters. After that, pour it with cold water so that it was more rice on 2 fingers. Do not add salt into the bath water. Put the saucepan on a strong fire, and then when the water boils, reduce to medium and cook the rice for 20 minutes, not stirring. During this time the water should evaporate. If necessary, top up the pan with some more water. Cooked rice remove from heat and season with mixture of vinegar, sugar and salt. Use warm rice for sushi and rolls. Prepared according to this recipe the rice and just serve, accompanied by slices of fish, seafood, or Japanese omelet.
Risotto rice, rinse in running water. Onion peel and cut into small cubes. Preheat a frying pan olive oil and fry the onions for 4-5 minutes. In a saucepan pour in the broth and bring it to a boil. Add to the pan the rice and add the onions, stir. Salt the broth. Cook the rice for 10 minutes, and then pour in the pan wine. As a result, the rice should be soft. Cereals ready season the butter and add the Parmesan. Separately, prepare the chicken. Fillet cut into small cubes and fry in a pan in olive oil for 4-5 minutes until soft. Then salt the meat, add the herbs and pour into the pan with the cream. Simmer on low heat for 15 minutes. Serve risotto with chicken and sauce. Each serving sprinkle with the remaining Parmesan cheese.