Author Notes
This is very loosely based on a rice recipe that my mother used to make. I also added the big spash of red wine and that addition gives the dish an extra tang. It makes a great side dish or, with the addition of chicken pieces a main course. —dymnyno
Ingredients
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1 cup yellow onion, medium diced
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2 cups white (arborio) rice
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1 gypsy pepper, medium diced
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1 cup salami, diced
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1/2 parsley, minced
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1 quart canned tomatoes (your own or San Marizano)
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4 cups chicken stock
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1/2 cup good red wine (Cabernet is fabulous!)
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3 tablespoons olive oil.
Directions
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In a large heavy pot over high flame pour 3 tablespoons of olive oil.
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Dump in the onions, pepper , parsley and salami.
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Add the rice.
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Stir continuously until most of the rice has browned a golden color.
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Add 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
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Add the tomatoes.
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Add the chicken stock and stir a little
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When it begins to boil, cover and lower the heat to a simmer.
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Simmer for about 30 minutes...check to make sure that the bottom does not burn.
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Turn off the heat and leave it for a few minutes.
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This 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.
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