Cost: About 20 Shekels (6 US Dollars)
1 Cup Risotto Rice (250 ml)
1 tablespoon butter
½ onion finely chopped
½ Red Pepper finely chopped
100 ml white wine – optional
About 1.5 liters vegetable or chicken stock
100 g soft goat cheese
Start off with heating the stock in a pot, it needs to be hot but doesn’t have to boil.
Melt the butter in another pot, add the onion and Red peppers and cook for a few minutes. Add the rice and stir for a minute. If you want to add the wine, do it now, cook while stirring until all the wine is absorbed.
Now add a ladle of stock to the rice and keep stirring until it has been absorbed. Keep adding ladles of the stock, continuing to stir while the stock is being absorbed. Continue this procedure (20-30 minutes) until the rice is soft but not too soft. If you run out of stock at some point you can continue to add water the same way you did with the stock.
When the Risotto is finished, add the Goat Cheese in small cubes, stir and serve .