Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Meat
Chicory
Nut butter
Serve
How it's done
Risotto
Heat 1 tbsp of oil in a pan. Add the onion, sauté for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in half of the wine, reduce completely. Pour in the remainder of the wine, season with salt. Gradually add the water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente, season. Mix in the cheese and the remainder of the oil, cover and keep warm.
Meat
Heat the oil in a frying pan. Salt the meat, fry for approx. 2 mins. on each side. Remove the meat, wrap in foil and leave to rest for approx. 10 mins. Reduce the heat and wipe the cooking fat from the pan.
Chicory
Place the chicory in the same pan, allow to wilt, season with salt, remove.
Nut butter
Place the butter, hazelnuts and salt in the same pan, heat until the butter foams and smells nutty.
Serve
Carve the meat, serve with the risotto and chicory. Sprinkle with the allspice, serve with the nut butter.
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