Paprika Risotto in the Parmesan Dish

Bell pepper juice: quarter peppers, remove seeds and place in juicer form. Juice the peppers, measure the indicated mass of juice and set aside.

Prepare risotto: Heat butter, sauté shallots and garlic until translucent. Add long-grain rice and sauté until translucent. Season with salt and pepper, add white wine and chicken stock. Bring to the boil briefly, then turn down to low heat with the lid on for an extensive six minutes, stirring a few times.

Remove from heat and simmer for another eight minutes with the lid closed. Later spread evenly on a cold marble or porcelain plate and cover with cling film. Cool.

For the parmesan fritters, mix the freshly grated parmesan well with the cornstarch. Heat a coated frying pan (twenty cm in diameter), sprinkle each with two to three tablespoons of the Parmesan mixture in an even thin layer. When it is melted and golden, you can lift it out of the frying pan with a palette, like a sheet of paper, and carefully place it on an inverted tray (ten cm in diameter, about six cm high). After four to five min, the set will be cooled and firm. On top of it, the hippe can be lifted off the tray. Meanwhile, repeat the process until all the required hips are ready.

For the Parmesan sauce, boil white wine and whipping cream to half. Add Parmesan and stir until melted. Keep warm.

Risotto ready

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