by dymnyno
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my 131 recipes »
dymnyno's Notes:
Expand1 cup yellow onion, medium diced Ask a question about this ingredient
2 cups white (arborio) rice Ask a question about this ingredient
1 gypsy pepper, medium diced Ask a question about this ingredient
1 cup salami, diced Ask a question about this ingredient
1/2 parsley, minced Ask a question about this ingredient
1 quart canned tomatoes (your own or San Marizano) Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
1/2 cup good red wine (Cabernet is fabulous!) Ask a question about this ingredient
3 tablespoons olive oil. Ask a question about this ingredient
In a large heavy pot over high flame pour 3 tablespoons of olive oil.
Ask a question about this stepDump in the onions, pepper , parsley and salami.
Ask a question about this stepAdd the rice.
Ask a question about this stepStir continuously until most of the rice has browned a golden color.
Ask a question about this stepAdd the wine. Make sure it is good wine. If it is not good enough to drink it is not good enough to use for cooking
Ask a question about this stepAdd the tomatoes.
Ask a question about this stepAdd the chicken stock and stir a little
Ask a question about this stepWhen it begins to boil, cover and lower the heat to a simmer.
Ask a question about this stepSimmer for about 30 minutes...check to make sure that the bottom does not burn.
Ask a question about this stepTurn off the heat and leave it for a few minutes.
Ask a question about this stepThis makes a great side dish or you can add cooked chicken pieces before you put the lid on and simmer and make it a main course.
Ask a question about this step
