Pui sous vide & Risotto cremos cu lamaie si cimbru este o reteta usoara si delicioasa, potrivita atat unei zile de sarbatoare cat si pentru o cina petrecuta in familie. Risotto este unul dintre felurile mele preferate. Orezul cremos si delicios, aromatizat cu lamaie, mascarpone si mult parmezan, servit cu piept pui fraged, usor crocant vor face deliciul tuturor.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

Pentru puiul sous vide / For sous vide chicken

• 2 bucati de piept de pui / 2 pieces chicken breast
• 2 linguri ulei de masline / 2 tablespoons olive oil
• Sucul de la 1/2 lamaie / Juice from 1/2 lemon
• Sare / Salt
• Piper / Pepper
• 4 linguri ulei de masline / 4 tablespoons olive oil
• 25 grame unt / 25 grams butter
• Cimbru / Thyme

Pentru risotto / For risotto

• 1 cana si jumatate de orez Arborio / 1 cup and half Arborio rice
• 3 cani apa / 3 cups water
• 1 cana vin alb / 1 cup white wine
• 1 ceapa / 1 onion
• 2 catei de usturoi / 2 garlic cloves
• 25 grame unt / 25 grams butter
• 2 linguri ulei de masline / 2 tablespoons olive oil
• 1 lingura mascarpone / 1 tablespoon mascarpone
• 4 linguri parmezan / 4 tablespoons parmesan
• 3 linguri suc de lamaie / 3 tablespoons lemon juice
• Sare / Salt

Pentru aceasta reteta eu am ales sa folosesc tehnica de gatit “sous vide”. Sous Vide este o tehnica de preparare a alimentelor in vid, la temperaturi joase ce pastreaza aromele si substantele nutritive ale ingredientelor. Cu ajutorul acestei tehnici se poate gati orice tip de carne: pui, vita, porc, miel. Pentru a gati sous vide avem nevoie de: aparat de gatit sous vide, aparat de vidat si pungi speciale.

Taiem pieptul de pui in jumatati, il presaram cu sare, piper si adaugam sucul de lamaie si 2 linguri de ulei de masline. Lasam la marinat timp de cateva ore, la frigider.

Dupa marinare, punem cate 2 bucati de piept de pui in punga speciala si le vidam. Punem pungile cu pui intr-o oala cu apa calda si introducem aparatul de vidat setat la 72 grade Celsius pentru 1,5 ore.

La expirarea timpului de preparare, incingem intr-o tigaie 2 linguri de ulei de masline, unt, cimbru si rumenim usor puiul pe toate partile.

In cazul in care nu detineti aparatura necesara prepararii sous vide, puteti sa gatiti pieptul de pui la cuptor.

Intre timp pregatim risotto. Si de aceasta data am ales Tefal One Pot, insa puteti folosi si metoda traditionala. Taiem ceapa si usturoiul marunt si le calim usor in unt si ulei de masline, folosind functia “Brown”. Adaugam orezul, calim 2 minute, adaugam apa, vinul si sarea, acoperim cu capac si pregatim orezul cu ajutorul functiei “Rice” pentru 9 minute. Depresurizam si adaugam sucul de lamaie, mascarponele si parmezanul.

Servim risotto cremos presarat cu cimbru alaturi de pieptul de pui fraged si felii de lamaie prajite usor in sosul de la pui.

Servim alaturi de un pahar de Alb de Valahia de la Crama Stramutata, un Sauvignon Blanc plin de viata, aromat, cu note de soc.

Detaliile video ale retetei:

Daca v-a placut reteta Pui sous vide & Risotto cremos cu lamaie si cimbru, va invit sa incercati si un Risotto cu fructe de mare sau o portie de Coaste de vita gatite lent & Risotto cu parmezan.

English version

Sous vide Chicken & Creamy Risotto with Lemon and Thyme

Chicken breast & creamy risotto with lemon and thyme is an easy and delicious recipe, suitable for a festive day or for a family dinner. Risotto is one of my favorite dishes. Creamy and delicious rice, flavored with lemon, mascarpone and lots of parmesan, served with tender, slightly crispy chicken breast will definitely pleased everyone.

For this recipe I chose to use the „sous vide” cooking technique. Sous Vide is a technique of preparing food in a vacuum, at low temperatures that preserves the flavors and nutrients of the ingredients. With the help of this technique, you can cook any type of meat: chicken, beef, pork, lamb. To cook sous vide we need: sous vide cooking device, vacuum device and special bags.

Cut the chicken breast in half, sprinkle it with salt and pepper and add lemon juice and 2 tablespoons of olive oil. Leave to marinate for a few hours, in the refrigerator.

After marinating, put each 2 pieces of chicken breast in a special bag and vacuum them. Put the chicken bags in a pot with hot water and insert the vacuum set at 72 degrees Celsius for 1.5 hours. When the cooking time is over, heat 2 tablespoons of olive oil, butter, thyme and brown in a pan lightly brown the chicken on all sides.

If you don’t have the necessary equipment for sous vide preparation, you can cook the chicken breast in the oven.

In the meantime, prepare the risotto. And this time I chose Tefal One Pot, but you can also use the traditional method. Cut the onion and garlic and fry them lightly in butter and olive oil, using the „Brown” function. Add the rice, cook for 2 minutes, add the water, wine and salt, cover with a lid and prepare the rice using the „Rice” function for 9 minutes. Depressurize and add the lemon juice, mascarpone and parmesan.

Serve the creamy risotto sprinkled with thyme alongside the tender chicken breast and slices of lemon lightly fried in the chicken sauce.

Serve alongside a glass of Wallachian White from Crama Stramutata, a full-bodied, aromatic Sauvignon Blanc with notes of elderberry.

You can find the video details of the recipe here.

If you liked the recipe Sous vide Chicken & Creamy Risotto with Lemon and Thyme, I invite you to try a Seafood Risotto or a portion of Slow Cooked Beef Ribs & Parmesan Risotto.

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