Stuffed Peppers Italian

Heat the butter and olive oil, sauté the finely chopped onion and the pressed garlic, add the long grain rice, steam, extinguish with the white wine. Add saffron and 400 ml of chicken soup by the ladle. Cook repeatedly. Total cooking time of the rice: 18 min.

Remove the pan from the heat and add the grated Parmesan cheese. Cover and let stand for 3 min.

Cut the ham into strips and add to the risotto together with the cream. Fill the prepared peppers with it and put them in a buttered gratin dish. Pour 300 ml of chicken soup all around. Sprinkle butter flakes on top. Put the gratin dish into the oven heated to 180 °C for about 20 minutes.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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