Risotto Chili con Carne
#1, Chili+Ingwer
meat
main course
difficult
Cettina Vicenzino
Ingredients for 4 persons
1 clove of garlic, finely chopped
200 g ground beef or mixed ground meat
40 g carrots, chopped
50 g red peppers, crushed
400 g canned tomatoes
4 tbsp TOMAMI #1
TOMAMI Ginger + Chili Hot Sauce
1 large shallot, finely chopped
200 g Carnaroli risotto rice
80 ml dry white wine
100 g canned kidney beans, rinsed
40 g canned corn
30 g Parmigiano Reggiano, grated
Flat leaf parsley
4 tbsp crème fraîche
Extra virgin olive oil
Fine sea salt
Some cumin
Instructions
Heat 2 tablespoons of olive oil in a pan with a high rim and sauté the garlic at medium temperature until translucent. Add the minced meat and fry. Then add the carrots and red peppers and sauté for a few minutes. Add the canned tomatoes and stir in 4 tablespoons TOMAMI #1. Season with salt, pepper, cumin and TOMAMI Ginger + Chili Hot Sauce. Let everything boil down a little and then take the chili con carne off the stove.
Heat up 800 ml of lightly salted water together with 2-3 parsley stalks in a large saucepan and keep warm.
In a heavy-bottomed sauté pan, heat 2 tablespoons of olive oil over medium heat and sauté the onion. Add the rice and stir for about 2 minutes until the rice is translucent. Deglaze with the white wine and keep stirring until the alcohol has evaporated. Then add the chili con carne to the rice followed by a ladle of parsley water and continue to stir until the liquid is soaked up, then add the next ladle of parsley water. Continue until the rice is soft but still has a firm core. Just before the end of cooking, carefully stir in the beans and corn and season with salt and TOMAMI Ginger + Chilli Hot Sauce.
At the end of the cooking time, remove the risotto from the heat, stir in the parmesan, cover and allow to rest for 2 minutes. Arrange the risotto on plates, sprinkle with chopped parsley and serve with 1 tablespoon each of crème fraîche.
Preparation time 40 minutes
A recipe by Cettina Vicenzino
