1 Let the tomatoes soak in 2 tablespoons of olive oil.
2 Simmer and the olive oil, tomatoes and rice in a pan for 2 minutes.
3 Add 1 glass of chicken broth and cook until the water is absorbed.
4 Then add the remaining half a measure of water until fully absorbed.
5 Add the green peas and crushed walnut along with the remaining chicken broth.
6 Remove the risotto pot from the stove and let it rest for 5 minutes.
7 Cook the AYTAÇ KAVURMA in another pan at low heat until the fat has been dissolved.
8 Place the cooked AYTAÇ KAVURMA on the risotto and serve.
75 grams of AYTAÇ KAVURMA
10 dried tomatoes
2 tablespoons of olive oil
11/2 Arborio (risotto rice)
4 glasses of water (to dissolve the chicken bouillon in)
1 water glass of frozen of fresh green peas
1/4 water glass of crushed walnut
10 minutes preparation time
14-16 minutes cooking time