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PrintCLASSIC RISOTTO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the margarine in a large pan. Fry the onion, pepper and garlic until cooked but not brown.
- Stir in the chicken or beef and rice and fry until the rice turns white. Season very well with salt, pepper and saffron.
- Pour on enough stock to bring the liquid level about 1 inch above the top of the rice. Bring to the boil.
- Cover with a tight- fitting lid and cook over the lowest heat for 15 minutes, without lifting the lid.
- Stir in the peas, cover and continue to cook for 5 minutes.
- Stir in the Parmesan. Check the seasoning, adjust if necessary.
INGREDIENTS
- 100 grams margarine
- 2 large onion, peeled and finely chopped
- 2 red pepper, cored, deseeded and finely diced
- 4 cloves garlic, peeled and crushed
- 750 grams cooked chicken or beef, diced
- 500 grams long-grain rice, well washed
- Salt
- Freshly ground black pepper
- Pinch of saffron chicken or beef stock
- 200 grams peas, fresh or frozen
- 100 grams Parmesan cheese
4 comments for “Classic Risotto”
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