Risotto Chasseur

Ingredients for Risotto Chasseur

Instructions for Risotto Chasseur

To prepare the Risotto Chasseur recipe, please follow these instructions:

Chasseur:
Throat and heart are cleansed, peeled and chopped. Sweat the bacon and hearts in the oil, add the onions and sweets. Cover with water and bring to a boil. Simmer until it's tender, approx. 1½ hours. The liver is blanched in plenty of boiling water, poured into a sieve and dripped off. Cleaned. The mushrooms are cleansed and cut into slices and shaved on a dry forehead together with the blanched liver. Sherry added. Poured together with kisses and hearts. Colored and smoothed with buttercup. Season with salt and pepper.

risotto:
Onions are chopped fine. Heat the oil on a pan and add onions and a little salt and turn for approx. 3 minutes. Then add garlic and rice and turn down the heat. Stir constantly and the rice starts to roast and will be almost 2-3 minutes after transparent.

Add white wine with constant stirring. When the wine is boiled into the rice add a spoonful of broth and stir. When boiled into the rice add another spoonful of broth and this is continued until there is no more broth. Let each spoon be absorbed before adding to the next. It takes about 20 min. Look for the rice to be soft, otherwise add more. Then take the rice of the heat and chopped peppers and peas mix in.

tips:
It is important to stir constantly for the rice does not burn, thus giving a completely wrong taste.