Almond Rice (Risotto Alle Mandorle)
Instructions
Sauté the sliced onion in 40 g rice, stir and add, little by little, the broth.
Halfway through the cooking, add the parsley and chopped chilli and stripped of seeds.
Combine the almonds just before removing from heat, stirring well.
When cooked set of salt, stir in the remaining butter and the parmesan and serve hot.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1 chili
- 100 g of peeled almonds
- 1/2 onion
- 50 g of butter
- 2 tablespoons of olive oil
- Chopped parsley
- Grated parmesan cheese
- 100 cl of broth