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Spanish Risotto

4 servings

Ingredients

• 1 Stk Onion (large)
• 40 g Oil
• 40 g butter
• 0.25 Stk Chicken meat (boneless)
• 200 g Veal
• 150 g ham (lean)
• 300 g Rice
• Salt (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)
• 1 EL Tomato paste
• broth or water (nach Bedarf)
• Parmesan (grated) (nach Bedarf)

Instructions

1. Finely chop one large onion and sauté translucent in 40 g each of oil and butter.
2. Cut chicken (boneless), 200 g veal and 150 g lean ham into cubes, add to the onion and roast until light brown.
3. Briefly stew 300 g rice.
4. Season with salt, a little noble sweet paprika and 1 tablespoon tomato paste.
5. Add broth or water as needed, bring to a boil and finish cooking covered over low heat.
6. Arrange and serve with grated Parmesan.

Based on a cookbook by Hans Hofer (1964), adapted with AI.