recipe for 2 people

578 kcal/ 1 person

 

duration

45 minutes

 

ingredients

190 g rice,

1 tsp olive oil,

1 bell pepper (cut in thin strips),

30 g salami,

½ onion,

½ clove of garlic,

⅔ tsp paprika,

1 dried chili pepper,

½ tsp curry,

2 pinches of sugar,

½- 1 tbsp cider vinegar,

2 tsp parsley,

½ soup cube (5 g),

5-10 g butter,

1-2 tbsp grated parmesan,

salt/pepper,

circa 700 ml water

 

how you make it:

stove plate on ↑6/6, warm olive oil (→olive oil), stove plate on ↓4/6

 

sauté onions (→onion)

 

stove plate on ↓2/6

 

sauté garlic (→garlic) and salami

 

deglaze with water/vinegar and stir

 

add honey/salt/pepper/all spices and stir

 

simmer for 1-2 minutes with lid on, before you add bell pepper

 

important: sauce must simmer permanently, so that it becomes a perfect risotto

 

add rice and stir

 

fill up step by step with water, so that the ingredients are almost covered by it and stir again and again

 

after ⅔ of cooking time add soup cube

 

when you have used circa 700 ml water, test rice, it should be fluffy/crispy and not tender to serve it (otherwise add water as necessary!)

 

at last there should be a little rest of creamy sauce at the bottom of the saucepan

 

add butter and parsley

 

stove plate on ↓0/0, remove from stove plate and stir a last time

 

serve it with parmesan

 

enjoy your meal and happy cooking by following this recipe!