Portugese Risotto

Name: Portugese Risotto
Ingredients: 4 1/2 tablespoons olive oil; 1/4 lb uncooked rice; 3/4 lb boneless veal or 3/4 lb boneless chicken, cut into small pieces; 3 tomatoes, peeled; 1 garlic clove; 1 onion, chopped; 1 pinch saffron; parsley, to taste; salt, to taste; pepper, to taste; 1 cup chicken stock; 10 ounces frozen peas, cooked; 1/4 lb mushroom, sliced

13 ingredients

3 steps

Ingredients

4 1/2 tablespoons olive oil
1/4 lb uncooked rice
3/4 lb boneless veal or 3/4 lb boneless chicken, cut into small pieces
3 tomatoes, peeled
1 garlic clove
1 onion, chopped
1 pinch saffron
parsley, to taste
salt, to taste
pepper, to taste
1 cup chicken stock
10 ounces frozen peas, cooked
1/4 lb mushroom, sliced

Directions

1

In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
2

Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
3

Serve hot.