Summary

Ingredients

• 2 tablespoon rapeseed oil
• 2 shallot (s)
• 1 clove garlic
• 200 g rice, (risotto rice)
• 250 ml white wine, drier
• 500 ml vegetable stock
• 1 red pepper (s)
• 100 g sheep cheese
• 1 tablespoon butter
• salt and pepper
• Chilli powder

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Instructions

1. Peel shallots and garlic, cut into small cubes and sauté in rapeseed oil. Add the risotto rice, stir well until the rice turns translucent. Deglaze with white wine and simmer the rice on low heat, stirring occasionally, until the liquid is almost completely absorbed by the rice.
2. Add the paprika, washed beforehand and cut into small cubes, along with a little broth to the rice. Now let the rice simmer gently and pour the broth over and over again until it is cooked through and nicely sloppy. Finally add the sheep`s cheese and butter, let stand for five minutes and season with salt, pepper and chilli to taste.