Risotto - almost like in Italy
Time
Total preparation time: 55 min.
This risotto takes something in its preparation, but is super delicious and otherwise easy to prepare. If you prefer vegetarian, just leave the ham cubes. I always use simple parboiled rice for my favorite risotto, but you can also take whole-grain, long-grain or other rice. Whole-grain rice needs about 15 minutes more brewing time.
Ingredients for 4 persons:
- 2 large coffee mugs of rice
- 1 big onion
- 2 cloves of garlic (maybe some fresh ginger)
- about 120 g ham cubes
- 1 pound of tomatoes
- fresh parsley, salt, pepper
- 250 g mushrooms
- olive oil
- 1-1 / 2 liter broth
- Parmesan cheese (or other grated cheese)
preparation
Heat about 4-5 tablespoons of olive oil in a large saucepan and fry the onion cubes, garlic, rice and ham cubes with occasional stirring. Meanwhile prepare hot broth and add some of it to the rice.
In the open pot, let the rice swell and gradually add more broth. Salt and pepper a bit and add the diced tomatoes after about 15 minutes. Continue to swell, stir and continue to drizzle with a little broth. The rice should swell for 40-45 minutes until all the liquid has been absorbed and the rice is soft.
In the meantime, clean the mushrooms, cut off the stalks, quarter them and place in a small saucepan. Add 2 tablespoons of olive oil, cover with lid and steam at low temperature for about 10 minutes. Finally, finely weighed parsley is added to the rice and everything stirred well, the risotto may be a bit sticky and mushy. Now maybe spice up something and serve.
I always serve the mushrooms and the grated Parmesan separately.
This recipe is always successful and can be (without the mushrooms) very well frozen in not too large portions. When thawing, it is important to occasionally add water or broth so that it does not get too dry.
