It has a really interesting taste. So the rice is cooked with the soup base until it softens. If you wish you can also add meat, bacon or something else (see step 4 of the preparation for more informations). I made the risotto with chicken breasts in cream sauce (recipe)
Ingredients for 4 portions
- 1.5 tablespoons of sunflower or olive oil.
- A small piece of butter (10-15g).
- 1 medium onion.
- 300g rice.
- 1l of soup stock (I used 2 cubes of chicken stock).
- 150g of frozen peas.
- Ground pepper (to taste).
- Salt (to taste).
Process
- Peel the onion and chop it finely.
- Wash the rice in cold water and pour out the water or wash it under water in a kitchen colander.
- Pour 1l of water and the soup stock cubes into the pot and slowly heat up to boiling and then set the pot aside. Stir if necessary until the cubes are completely dissolved in the water.
- In another pot heat the oil and a small piece of butter. When hot enough add the chopped onion and stir until it is glazed and lightly browned. If desired you can now add meat, sausages or bacon cut into small pieces and stir and cook until the pieces become crispy. If you haven’t added them, fry the onion for up to one minute.
- Add the rice to the pot and stir until it is glazed.
- Pour the hot soup stock into the pot and stir gently, cover the pot and cook over medium heat for 15 to 20 minutes (the length depends on the rice you have chosen) until the rice is almost tender about 3 minutes before the end. DO NOT remove the lid during that time!
- Uncover the pot, stir in the peas and cook for another 3 minutes stirring and cooking until the peas and rice are tender then set the pot aside. Season the risotto with ground pepper and a little salt depending on the taste.
Place the dish on a plate. You can serve it for example with the chicken breast in cream sauce (recipe), breaded meat, cannelloni or something else.
Enjoy :).