Serves: 4
Prep. Time: 10 minutes
Cooking Time: 30 – 45 minutes
Ingredients:
• 250 g Eskort French Polony, thickly sliced, cubed
• 1 000 ml (1 ℓ) chicken stock, hot
• 25 g butter
• 45 ml olive oil
• 1 large onion, chopped
• 500 ml rice
• 375 ml dry white wine
• 20 ml basil or sage, freshly chopped
• 2 cloves garlic, peeled and crushed
• Salt and freshly ground black pepper
• 45 ml parmesan cheese, grated
Method:
- In a deep-frying pan or pot, heat butter and oil and sauté onion until soft.
- Add rice and cook for 2 minutes.
- Add half the wine and bring to the boil stirring constantly.
- As the mix gets dryer, slowly add stock then the remaining wine.
- Stir continually until all the stock has been absorbed, add basil, garlic and polony.
- Season, remove from the heat and stir in the cheese. Serve immediately.
Option: Substitute cooked Eskort Bacon, sliced Eskort Russians or Eskort Viennas for Eskort French Polony.
Serve with spinach, peas or mushrooms, or even a little chilli.
http://www.eskort.co.za/index.cfm?Aid=1885891765