Risotto Recipe
Risotto has a luscious taste. Risotto gets its taste from rice mixed with beef and peas, topped with cheese. Risotto is inspired by many food joints all over the world.
Ingredients
| Onion | 1 , finely chopped | |
| Olive oil | 4 Tablespoon | |
| 1 1/4 cups round grain rice | ||
| 2 cups broth or bouillon | ||
| 1 Ib. cooked beef, diced | ||
| Peas | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Milk | 1/2 Cup (16 tbs) | |
| 3 1/2 oz.shredded Italian cheese | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Marjoram, thyme | ||
Directions
Cook onion in hot oil in skillet or saucepan about 3 minutes.
Add rice and cook, stirring frequently, until rice is lightly browned.
Add broth and bring rice to boiling, stirring constantly.
Cover tightly and cook over low heat 18 minutes, or until rice kernels are soft and liquid is absorbed. (Add more brotn, if needed.)
Mix rice with the meat and peas.
Transfer to a greased baking dish.
Lightly beat eggs with the milk and stir in the cheese.
Season with salt, pepper, marjoram and thyme.
Pour this egg milk mixture over the rice.
Bake in a moderate oven (350°F or 180°C) 12 to 15 minutes.
Add rice and cook, stirring frequently, until rice is lightly browned.
Add broth and bring rice to boiling, stirring constantly.
Cover tightly and cook over low heat 18 minutes, or until rice kernels are soft and liquid is absorbed. (Add more brotn, if needed.)
Mix rice with the meat and peas.
Transfer to a greased baking dish.
Lightly beat eggs with the milk and stir in the cheese.
Season with salt, pepper, marjoram and thyme.
Pour this egg milk mixture over the rice.
Bake in a moderate oven (350°F or 180°C) 12 to 15 minutes.
Chef
