- chicken broth - 6 glasses
- olive oil - 1 st. a spoon
- medium red bell pepper - 1 1/2 pieces
- medium yellow bell pepper - 1 1/2 pieces
- butter - 2 items. spoons
- bulbs - 1/2 Pieces
- garlic - 1 tooth
- rice arborio or carnaroli - 1 1/2 cups
- dry white wine - 1/2 cup
- sprigs of fresh thyme - 2 pieces
- a feather of a green onion - 4 pieces (only green part)
- salt - 1 piece
- white pepper - 1/2 Art. spoons
- Parmesan cheese - 1 cup
1. Peel the Bulgarian peppers from the seeds and cut into cubes. Finely chop the onion, chop the garlic and green onions. In a small saucepan bring chicken broth to a boil over low heat. Remove from heat and cover with lid. In a large frying pan, heat olive oil over medium heat. Add pepper and fry, stirring, until done, about 5 minutes. Pepper should be slightly crispy. Remove from heat and set aside. 2. In a large saucepan, heat the butter over high heat. Add onion and fry, stirring, for 2 minutes. Add the garlic and cook until the fragrance appears, about 30 seconds. Add the rice and cook, stirring constantly, 2 minutes. Add the wine and cook, stirring until the rice almost completely absorbs the liquid, about 1 minute. Reduce the heat to medium and stir with thyme. Add 1 cup of hot broth and cook, stirring. Prepare the risotto by gradually adding 1 cup of broth at a time (wait until the broth soaks), about 20 minutes. Add green onions and sweet peppers after 15 minutes cooking time. 3. Season the risotto with 1 teaspoon of salt and white pepper. The rice should be slightly hard. Remove from heat. Remove twigs of thyme. Add grated cheese and mix well. Add spices, salt and pepper to taste. Immediately submit.
Servings: 4