HomeFood & drinkRisotto with sweet pepper and saffron

Risotto with sweet pepper and saffron

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 25 minutes
 
Ingredients (for 4 people) :


Method:

Wash the peppers, halve them and remove the seeds. Put the pepper halves under a preheated grill and remove once their skin is browned and begins to bubble.

Let them cool in a small plastic bag and then remove the skin from each pepper. Slice the peppers into thin strips and then coat them with the Marsala wine.

Put the stock in a pan and while that is heating peel and finely chop the onion. In another pan, heat the oil and fry the onion until glazed.

Stir the rice into the onions. Gradually add the stock per cup and let it absorb, then continue to add stock by cup until it has been fully absorbed and the rice grains are plump and juicy.

Add the saffron, season with salt and pepper and once the rice is creamy add the peppers.

Stir well to heat the peppers through then add the washed and trimmed basil. Garnish with a sprig of basil.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: The recipe was provided by Colourfultaste

User comments

 
another free recipe every day






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