Cacciatore risotto

Ingredients for 4 people:

• 100 g of extra virgin olive oil
• 80 g minced pork rib
• 80 g chopped rabbit loin
• 80 g minced chicken thigh
• 50 g of oyster mushrooms
• 50 g mushrooms
• 4 artichokes
• Salt, black pepper
• Smoked sweet paprika
• 1 clove garlic
• 50 g of Brandy
• 80 g of fried tomato
• 400 g round rice for risotto (Arborio or Carnaroli)
• 800 g of beef or chicken broth
• 50 g frozen peas

Preparation:

1. Put on the blade guard carefully.
2. Add a good splash of olive oil in the mixing jug.
3. Put the meats separately into the mixing jug. Cook at speed 1, 120 degrees, 5 minutes.
4. Put Mix together all the meats in the glass mixing jug. Add the cleaned and quartered artichoke hearts. Cook at SL speed, 120 degrees, 5 minutes.
5. Add the oyster mushrooms and the cut in half through the glass stopper. Continue cooking at the same speed and temperature for 5 minutes.
6. Season with salt and pepper and a pinch of paprika.
7. Add Introduce the crushed garlic clove with skin and add the brandy.
8. Let cook 2 minutes with the mixing jug uncovered.
9. Add the tomato and rice.
10. Cook at speed 1, 90 degrees, 1 minute.
11. Add half the broth and cook at SL speed, 100 degrees, 10 minutes.
12. Add the peas.
13. Add the other half of the broth and continue cooking at the same speed and temperature for 10 more minutes.
14. Add salt and pepper if necessary before serving.