Risotto Rosso Recipe
Risotto Rosso is a unique Italian rice dish that is both filling and unique. The Risotto Rosso Bread is too tasty to resist. Try it!
Ingredients
15 ml (1 tablespoon) oil
50 g (2 oz) (4 tablespoons) butter
1 large onion, chopped
l red pepper, deseeded and chopped
225 g (1/2 lb) (1 cup) long grain rice
15 g (1/2 oz) (1 tablespoon) tomato concentrate (paste)
salt and pepper
pinch each oregano and basil
600 ml (1 pint) (2 1/2 cups) fish stock or water
100 g (1/4 lb) (3/4 cup) peeled prawns
2 large tomatoes, peeled, deseeded and chopped
pinch paprika
Directions
1 Heat the oil and half of the butter in a large frying pan (skillet).
Gently fry the onion and red pepper for 4 minutes until soft but not browned.
2 Add the rice and stir while cooking for 3 minutes.
Stir in the tomato concentrate (paste) and season with salt and pepper and a pinch of oregano and basil.
Pour in the fish stock or water, bring to the boil, and simmer for 10 minutes.
3 Stir in the peeled prawns and the chopped tomato and continue to simmer gently for 10 minutes or until the rice is tender.
Transfer to a warmed serving dish, stir in the rest of the butter, and sprinkle with a pinch of paprika before serving.
Gently fry the onion and red pepper for 4 minutes until soft but not browned.
2 Add the rice and stir while cooking for 3 minutes.
Stir in the tomato concentrate (paste) and season with salt and pepper and a pinch of oregano and basil.
Pour in the fish stock or water, bring to the boil, and simmer for 10 minutes.
3 Stir in the peeled prawns and the chopped tomato and continue to simmer gently for 10 minutes or until the rice is tender.
Transfer to a warmed serving dish, stir in the rest of the butter, and sprinkle with a pinch of paprika before serving.
