Angel Burns - Delicious Risotto Recipes

This delicious risotto is brilliant for those who love heat.

Yield:

Preparation Time: 55 mins.

Ingredient List:

• 3 cups (750 ml) chicken stock
• 1 cup chili peppers, red, chopped with seeds
• 2 cups (500 ml) water
• 2 tablespoons (30 g) unsalted butter
• 1 medium (110 g) white onion, chopped
• 2 (3 g) cloves garlic, minced
• 1 cups (280 g) Arborio rice
• cup (125 ml) dry white wine
• 1 cup (150 g) button mushrooms, thinly sliced
• 1 medium (60 g) carrot, thinly sliced
• 2 (60 g) stalks celery, diced
• teaspoons (1 g) dried parsley
• teaspoons (1 g) paprika
• 1 cup (250 ml) milk
• salt and pepper, to taste

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Instructions:

1. Bring chicken stock, chili pepper and water to a boil in a stockpot over medium heat. Remove from heat.

2. In a heavy-bottomed saucepan, stir-fry onion and garlic in the butter over the medium heat until fragrant.

3. Add the rice and stir until well coated with oil; cook for 2 minutes.

4. Add the wine and stir until absorbed. Stir in mushrooms, carrot, parsley, and paprika.

5. Add the chicken stock one ladleful at a time, stirring often. Cook rice for about 20-25 minutes or until al dente. Adding the milk towards the last 5 minutes of cooking time. Remove from heat. Season with pepper and salt, to taste.

6. Transfer into a serving dish.

7. Serve immediately and enjoy.