Risotto is one of the traditional Italian dishes. It is a mixture of cooked rice with a sauce of tomatoes, tomato puree, peppers, mushrooms, bacon, green peas and onions. It's easy to cook, it's delicious. Served as a second course.
It is necessary
-
- 225 g of rice;
- Water;
- Vegetable oil;
- Salt;
- 4 tomatoes;
- 1 red bell pepper;
- 2 tbsp. tablespoons of tomato puree;
- 125 g of mushrooms;
- 2 onions;
- 125 g green peas;
- 6 thin slices of bacon.
Instructions
Step 1
First, let's prepare the sauce. Dip the tomatoes in boiling water and let sit for a minute. Then take out the tomatoes and pour over with cold water. Tomatoes are now easy to peel. Remove the skin from the tomatoes and cut into slices. Peel and finely chop the onion. Core the pepper and cut into strips. Rinse the mushrooms; cut them into thin slices. Remove the crust from the bacon and cut into small pieces.
Step 2
Heat vegetable oil in a small saucepan and sauté the bacon and onions in it until the onions are tender. Add tomatoes, peppers, mushrooms, green peas and tomato puree. Mix everything well, cover the pan with a lid and simmer for 15-20 minutes.
Step 3
Now let's cook rice. Heat vegetable oil in a saucepan. Pour rice there, mix well with oil and heat for several minutes over low heat. The rice should turn transparent. Pour in boiling water (about 600 ml) and add salt. Cover the pot with a lid and continue cooking over low heat. Do not stir the rice any more! After 15-20 minutes, open the lid - the grains should absorb all the water. Try it - if the rice is tough, add water and cook some more.
Step 4
When the rice is tender, stir in the cooked vegetable sauce in a saucepan. Heat the resulting risotto, spoon onto a warm dish, loosen slightly with a fork to add fluffiness to the dish, and serve.
