- SERVINGS 4
- PREP IN 15 MIN.
- COOK FOR 40 MIN.
- 700 g tomatoes
- 4 pearl onions (medium-sized)
- 4-5 tbsp. olive oil
- 500 ml meat broth from the stew
- 250 g rice
- 75 g grated Parmesan
- Salt, pepper
- Optional for traditional preparation:
- 1 pinch saffron
HOW TO MAKE IT
Goes very well with stew. Pour boiling water over the tomatoes, remove the skins and cut into pieces.
Peel the onions and chop on a board. Heat 2 tbsp. of olive oil and steam the onions until they become translucent.
Add the tomatoes. Stir with a wooden spoon and simmer for 15-20 minutes.
Heat the meat broth from the stew. Add the remaining olive oil to a Cocotte, heat and add the rice.
Stir with a wooden spoon. As soon as the rice is translucent, add the tomatoes, onions and enough broth from the stewpot so that everything is covered.
Add salt and pepper. A pinch of saffron may also be added and stirred in if desired.
Simmer uncovered. Simmer at a mild heat for 18-20 minutes always adding the broth.
Add the Parmesan shortly before serving. Stir carefully.
Arrange on the serving dish.