Risotto with bacon and Bulgarian pepper
How to cook risotto with bacon and bulgarian pepper
Divide chicken into not big pieces. Cut carrot and pepper into big pieces. Add on this 2 liters of water. Add round pepper put on the lid. Cook for 1 hour. Add dried greens in an hour, sprinkle salt and cook for half and hour. Add lettuce leaves 10 minutes before it is ready. Squeeze the made broth. We would need 1,5 liters of broth. In order to escape the cooling put on the fire. Cut the bacon. Clean the pepper seeds and cut into cubes. Fry bacon. Add pepper, fry it until it softens. Cut onion into small pieces, grate the cheese. Melt 2 table spoon of butter, add onion, fry until it becomes soft and transparent. Add rice, mix it well, fry for 1 minute add vine. Cook until vine disappears, add hot broth and mix it. Leave it to absorb, again add broth and leave to absorb. When there remains little broth, add pepper and bacon and continue to add broth. Generally rice should be cooked for 20 minutes, add broth during that whole period. At the end add butter and cheese, mix it well. If there will be necessity add salt and pepper. Serve on.