Ingredients
- 220 g of rice
- 200 g Parmesan cheese
- 100 g Gruyere cheese
- 250 ml beef stock
- 100 g butter
- 5 tomatoes
- 2 onions
- 1 tablespoon sugar
- 1 tablespoon chopped basil
- Salt and Piminenta
How to Make
1 – Peel, chop and soften the onion with half the butter in a casserole. Add peeled and chopped tomatoes, sugar, salt and pepper and let it cook for 20 min. Stir in Parmesan.
2 – Add the rice, stir and cover with boiling beef broth. Bring to a boil, season to taste and continue cooking 15 minutes more.
3 – Preheat oven to 180 º C. Cover the rice with the remaining butter, Gruyere cheese and chopped basil. Then put in the oven for 5 minutes to finish cooking. Serve hot.
Serve for 4 people
Preparation time 50 min