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Red rice risotto
Here I used red risotto rice which is specially bred. It has a husk like wholemeal rice but it's red.
Course:
Main Course, Starters
Cuisine:
Italian, Northern Italian, Piedmontese, Vegetarian
Keyword:
Italian rice varieties, Red rice, Risotto
Servings:
4
Ingredients
3
tbsp
olive oil
1
red pepper, deseeded, sliced
1
yellow or orange pepper, deseeded, sliced
3
cloves
garlic, minced
320
g
red whole rice, soaked overnight
glass
red wine
1.2
litres
tomato herb stock (from cubes)
https://www.kallo.com/things-we-make/products/6-organic-tomato-and-herb-stock-cubes/
knob
of butter
bunch
fresh basil
60
g
parmesan, freshly grated
freshly ground black pepper
Instructions
In a deep frying pan/sauteuse, heat up the olive oil and fry the peppers.
Add the garlic
Then add the rice, stirring for a few minutes.
Add the wine
Slowly add the hot stock, stirring all the time, waiting for each addition to be absorbed.
Add a knob of butter, stir it in.
Add fresh basil and parmesan and pepper.