Summary

Ingredients

• 1 liter meat broth, instant or homemade
• 2 cup rice (risotto rice, preferably arborio)
• 2 carrots, finely diced
• 2 shallot (s), finely diced
• 2 celery stalks, peeled, finely diced
• 1 large tomato (s), firm
• 400 g mushrooms, brown, quartered or halved or other mushrooms the season (e.. porcini mushrooms, chestnuts, )
• 100 ml vermouth (Martini Bianco)
• Extra virgin olive oil
• 50 g parmesan, freshly rated
• 1 small chilli pepper (s), dried, crumbled
• Salt and pepper from the mill

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Instructions

1. Sauté the finely diced shallots, carrots and celery cubes in olive oil over a medium heat for 5 minutes. Then add the risotto rice and fry briefly until it sears slightly. Then deglaze with martini and let it boil down briefly.
2. Pour in a little broth, then add the mushrooms and chilli. Now slowly simmer the risotto over medium heat and add a ladle of broth over and over so that the risotto is just covered. The risotto takes about 20 minutes to cook.
3. Core the tomato and cut into approx. 1 cm wide cubes, add shortly before the end (approx. 2 min.). Grate and add the parmesame, season with salt and pepper and leave the risotto on the switched-off stove for another 2 minutes.
4. You can of course vary the recipe further with a few dried tomatoes, date tomatoes, fresh herbs, pine nuts, dried porcini mushrooms, etc.
5. A fried pikeperch fillet (or cod, haddock or loach) or fried chicken breast fillet goes well with it.