Ruslan Nigmatulin played in Lokomotiv and CSKA, as well as in Italian clubs - "Elas Verona" and "Salernitan". Now the famous athlete is a popular TV presenter and DJ, as well as an expert and an amateur of Italian cuisine. Recorded a corporate recipe.
- Ruslan, you once played in Italian clubs. Probably fell in love with local cuisine?
- fell in love even earlier! I always liked Italian clothes, kitchen, furniture, Italian style. And when choosing a club, these sympathies have become decisive, I consciously chose the club in Italy.
- Everyone knows traditional Italian dishes such as pizza, pasta, risotto. But is the Italians unusual, few dishes known to us?
- We all know the pasta with hundreds of suts. Risotto is undoubtedly also in this list. Italians make meat very cool. From unusual dishes for us in Italy, for example, Minestrone Soup. Our idea of soups is very different from Italian, these are different concepts.
- What do you know how to cook?
- I am pleased to cook pasta with various sauces. My children love risotto very much. From time to time I make a pizza "Margarita" with a thin dough.
- Who taught you?
- We have a dynasty. (Smiles.) Mom is a high category cook with great experience. I am preparing not so often, after all, I trust more about how my spouse does.
- Do you have a corporate recipe?
- I will share the recipe of risotto, it is not a completely clear dish for a Russian person. The most important thing is to take the right rice - Arborio rice for risotto.
Rizotto from Ruslan Nigmatulina
Rizotto from Ruslan Nigmatulina
Ingredients: ½ Glass of rice arbrio, 1 bulbs, 2 tbsp. l. Olive oil, 8 tbsp. l. cream oil, 5 cups of broth (chicken, beef or vegetable), ½ cup of grated parmesan, salt, pepper.
Cooking method: Preheat the frying pan, put half the butter on it, pour olive. Clean and finely cut onions, pour out on the pan, fry until soft. Add rice, mix. Throw broth so that it completely covered the rice. Dog fire, cook on slow heat until rice will not swell. Add broth residues and prepare for another 15-20 minutes. In the finished risotto add chicted with small cubes butter and grated parmesan. Mass are actively mixed up to uniformity and file to the table. You can decorate the dish of greens.