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Risotto with almonds

Bring broth to a boil, add the rice, bring to a boil and cover.
Cook for 15 minutes, without ever discovering the pot, so that the rice absorbs all the broth. Peel the onion, chop it and cook it in a saucepan with the oil and 50 grams of butter, add the meat and let it brown, stirring to keep it from sticking.
Add the tomato paste diluted with a ladle of water, salt and pepper and cook for 15 minutes. When cooked, add the almonds into strips, mix well with the sauce.
Add the rice now dry the sauce, mix well, add the remaining butter and the Parmesan cheese to thicken.

  •   • 300 g Carnaroli rice
  •   • 6 dl of broth
  •   • 250 g of minced beef
  •   • 2 tablespoons of tomato paste
  •   • 1 onion
  •   • 2 tablespoons of oil and 80 g of butter
  •   • 50 g di mandorle pelate
  •   • 4 tablespoons grated Parmesan cheese
  •   • salt and pepper