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
Rice
Schnitzel
How it's done
Rice
Drain the tomatoes and cut into strips. Finely chop the onion. Heat the olive oil, sauté the onion and tomatoes, add the rice and sauté until translucent, stirring constantly.
Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 15 mins. until the rice is creamy and al dente.
Schnitzel
Heat the oil in a frying pan and fry the schnitzel over a medium heat for approx. 4 mins. on each side. Plate up the risotto and schnitzel, garnish the risotto with basil. Serve with the Sbrinz cheese alongside.
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