Alberto's Risoni

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 red bell pepper(s), finely diced
• 1 carrot(s), scraped, cut into fine cubes
• 1 stalk(s) Celery, finely chopped
• 2 cloves garlic, peeled, finely chopped
• Fat
• 300 g risoni (rice-shaped pasta)
• 1 ½ liters chicken broth, boiling
• 2 pinch(s) saffron threads
• 100 g Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a risotto without rice

Sauté the first five ingredients in a little fat. Add the risoni and a ladleful of the broth and stir well. Simmer slightly and stir in two more ladlefuls of broth. Stir in the saffron. When the liquid is almost completely absorbed, add more broth. Continue this process until the risoni is cooked through but still firm to the bite, stirring frequently. Remove from the heat, stir in the Parmesan cheese, and let the risoni “risotto” stand, covered, for about five minutes. Sprinkle with a little Parmesan cheese and serve warm.