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Tuesday September 29th, 2009
To serve four
400g risotto rice
6 top quality sausages sliced
3 rashers thick smoked bacon chopped
8 medium sized mushrooms sliced
1 very large Spanish onion finely chopped
100g frozen peas
1 red chilli finely chopped
100g strong cheese grated
3 tablespoons Parmesan cheese grated
2 litres of chicken stock
Olive oil
White wine (optional)
Ground black pepper
In a large pan heat a couple of tablespoons of olive oil and a large know of butter, add the bacon and sausages and fry until they begin to brown. Add the onion and fry gently for five minutes. Add the chilli and stir in. Turn up the heat and add the rice. Stir until everything is mixed and the rice is coated with oil and butter. At this point add the white wine and continue cooking and stirring until it has evaporated. Add the half the stock allowing the rice to absorb most of the liquid before adding the rest. This should take about twenty minutes. In the meantime add the frozen peas and some black pepper (after about fifteen minutes). Turn the heat up and cook until rice is soft. You may need to add a little water along the way. When the rice is cooked turn off the heat and let it stand for a couple of minutes before stirring in a large knob of butter and the cheese. Eat with tomato and leaf salad and very cold fruity but dry white wine.
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