Orange pepper risotto

Name: orange pepper risotto
Total time: 40 min
Yield: 4
Ingredients: 700 ml chicken bouillon; 1 onion; 2 toes garlic; 80 gram chorizo; 2 paprika; 40 gram butter; 250 gram risotto rice; 50 ml White wine; 50 gram cooking cream; 50 gram grana padano cheese; 4 tablespoon leaf parsley

Ingredients

700 ml chicken bouillon
1 onion
2 toes garlic
80 gram chorizo
2 paprika
40 gram butter

250 gram risotto rice
50 ml White wine
50 gram cooking cream
50 gram grana padano cheese
4 tablespoon leaf parsley

Directions

Heat the stock (fresh or from a cube) to just below the boiling point.
Cut the onion, garlic, chorizo and peppers into very small cubes.
Melt the butter in a broad pan and fry the onion, garlic, chorizo and celery for 5 minutes.
Fry the rice for a minute, then quench with the wine.
Now add the cubes of paprika.
Add some stock at 20 to 25 minutes with constant stirring.
The rice can always be a little bit baked on the bottom for the taste.
Add the cream and season with salt and pepper.
Grate the Grana Padano and chop the parsley.
Divide the risotto over 4 warm deep plates and drizzle with the cheese and parsley.
Serve immediately.