Green risotto

Ingredients for 4 servings:

• 250 g rice (Arborio)
• 8 Pepper, green, not too hot
• 1 small onion(s)
• 1 small garlic clove(s)
• 30 g butter
• 4 tbsp olive oil
• 1 liter chicken broth, possibly from concentrate
• 200 ml white wine, dry, acidic
• 50 g Parmesan
• some salt and pepper
• possibly vinegar, fine, white
• possibly butter, to bind

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Risotto with green peppers and Parmesan

Peel and chop the onion and garlic. Chop the peppers. Heat a good 2 tablespoons of olive oil and butter over medium heat, sauté the onion and garlic for about 1 minute, but do not let them brown. Add the rice and let it simmer for about half a minute until translucent. Now add 1/8 of the white wine and continue stirring. The wine will evaporate quickly but will impart its flavor to the rice. Once the wine has been absorbed by the rice, add the chicken stock and the chopped peppers. Stir, adding more stock a little at a time, and grate over the Parmesan cheese. Finally, season with salt and pepper, and if you’re still missing a certain kick, carefully add a small splash of fine vinegar. Stir again. Adding a little butter increases the consistency. TIP 1: The rest of the wine (about 5 tablespoons) is added 2 minutes before the risotto is ready and provides a pleasant acidity and a more interesting flavor. TIP 2: Stir 1 tablespoon of good olive oil into the risotto shortly before serving. Grate some Parmesan cheese over the top. This recipe can be enhanced with white meat and mushrooms. Fish is also suitable, but use fish stock instead of chicken broth. Add mushrooms, such as button mushrooms, to the risotto for the last 5 minutes, then cook the meat separately and stir them into the finished risotto. After that, it’s no longer suitable for vegetarians.