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- Ingredients
- Recipe
- Olive oil100 ml
- Onion2 unit(s)
- Tomato2 unit(s)
- Green pepper1 unit(s)
- Yellow pepper1 unit(s)
- Red Pepper1 unit(s)
- Garlic20 g
- Green Spice1/2 cup
- Pumpkin rice1/2 kg
- Saffron leaf100 g
- Chicken heart200 g
- Chicken100 g
- Entrecot200 g
- pork150 g
- Pepperoni sausage100 g
- Sausage200 g
- Bacon200 g
- Water1000 ml
- Quail Egg15 unit(s)
- Salt to taste
- Black pepper to taste
- Cut all meat into cubes.
- Take a bol, put the saffron inside with a little salt and garlic, and crush until everything turns into a paste.
- Cut vegetables and fruits into large cubes.
- In an iron pan or a plow disc, pour the bacon, pork and chicken in olive oil and fry well.
- Then add the chicken heart, entrecot, sausage and the calabrese sausage, let all the meats fry well together to get the taste, add salt and black pepper to taste.
- Put the peppers, onions and tomatoes and fry together with the meats, then add the bomb rice and keep stirring for 1 min.
- Put 200ml now and then the saffron paste stir well to mix the saffron well for all the ingredients there is the secret.
- Now it's time to add the water little by little, always leaving the sick igr covered with water when it's almost ready for the rice to be ready stop adding water and let it dry, getting to the point of risotto.
- Once ready, decorate with quail eggs and green seasoning.
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