Riso Di Napoli
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g rice
- 600 ml meat broth
- 2 tablespoon olive oil
- 1 onion (s)
- 2 beefsteak tomato (s)
- Salt and pepper
- Oregano, dried, optional
- 100 g Gouda, Emmentaler or Parmesan, rated
Print Recipe
Pin Recipe Instructions
- Score, scald, peel and slice the tomatoes. In winter I alternatively take a can of chunky tomatoes and use a little less meat broth.
- Peel the onion, dice it finely and fry it in a non-stick pan in olive oil until golden brown. Stir in the raw rice and fry it until translucent. Add the tomatoes and add the broth. Close the pan with a lid and cook the rice on low heat for 20-25 minutes. Stir every now and then and, if necessary, add a little more meat stock. The rice should really be done - so if necessary, extend the cooking time if necessary.
- Before serving, season with salt, pepper and, if necessary, oregano and sprinkle with the grated cheese. The liquid should be almost completely boiled or absorbed by the rice.
- A simple leaf salad is enough.
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