Risotto
Instructions
Finely chop the onion and let it dry in a pan with a few tablespoons of oil, then add the rice and toast to lively fire, then sprinkle with the white wine and let evaporate.
Continue cooking the risotto wetting with the vegetable broth hot, the liquid is absorbed.
When cooked, diluted saffron with a tbsp of broth and add to the rice along with the peppers that you washed, cut into cubes and put to braise for 15 minutes with a few tablespoons of olive oil and 1/2 tbsp of broth.
Mix well and bring to the table.
Ingredients and dosing for 4 persons
- 350 g of rice
- 150 cl of vegetable broth
- 2 sachets of saffron
- 1 glass dry white wine
- 1 onion
- 1 green pepper
- 1 red pepper
- Olive oil
- Salt