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- Ingredients
- Recipe
- Barbecue or fresh meat600 g
- Tuscan sausage (optional)3 unit(s)
- Large onion1 unit(s)
- Garlic Clove3 unit(s)
- Tomato2 unit(s)
- Arborio rice1.1/2 unit(s)
- Water (amount may vary)2 l
- Black pepper1/2 teaspoon
- Salt1 tablespoon
- Chives1/4 cup
- Parsley2 tablespoon
- Olive oil3 tablespoon
- Aged Cachaça50 ml
- Ghee Butter1 tablespoon
- Start by chopping the barbecue meat, onion, garlic, tomato (seedless) and sausage (if raw, remove the skin).
- As my sausage was raw, I started by cooking it in a large pot over high heat, drizzled with olive oil, until golden. If your sausage is already baked or if you don't want to put it in, skip this step and just heat the pan.
- Remove the sausage and reserve.
- Add more oil and add the onion and sauté for 5 minutes, until wilted.
- Then add the garlic and sauté for 1 min, stirring constantly.
- Put the cut meat and the reserved sausage and mix everything.
- Add the tomato and stir again.
- Make a hole in the middle of the stirrer and place the arborio rice in the middle. Cover with the sauté and leave it there for about 2 minutes (daddy's trick).
- Add a dose of cachaça (or red wine) and stir everything well, rubbing the bottom of the pan with a spoon, to remove the douradinho (which is full of flavor). The alcohol helps to loosen the bottom and also to release the starch from the rice.
- Add the water to cover everything and stir occasionally. Once it dries, taste and add water as needed.
- When the rice is almost ready, turn off the heat, taste the seasoning and adjust with salt and pepper.
- Add the butter or ghee and stir once more to add more shine and creaminess.
- Finally, add the green seasoning and stir again.
- Then serve with grated cheese.
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