Tough Mole Risotto

Name: Tough Mole Risotto
Ingredients: 2 cups of rice; 300 g of tough mole; 1 small onion, finely chopped; Salt and black pepper to taste; Acidity regulator; 1/2 kg of tomato pulp (or 1/2 package of polpa de tomate); 1 can of peas; 1 cup (coffee) of dry white wine; Butter; Parmesan cheese, grated; Basil leaves (or a handful of chopped parsley)

1
2 cups of rice
2
300 g of tough mole
3
1 small onion, finely chopped
4
Salt and black pepper to taste
5
Acidity regulator
6
1/2 kg of tomato pulp (or 1/2 package of polpa de tomate)
7
1 can of peas
8
1 cup (coffee) of dry white wine
9
Butter
10
Parmesan cheese, grated
11
Basil leaves (or a handful of chopped parsley)

Ingredients

1
2 cups of rice
2
300 g of tough mole
3
1 small onion, finely chopped
4
Salt and black pepper to taste
5
Acidity regulator
6
1/2 kg of tomato pulp (or 1/2 package of polpa de tomate)
7
1 can of peas
8
1 cup (coffee) of dry white wine
9
Butter
10
Parmesan cheese, grated
11
Basil leaves (or a handful of chopped parsley)

Directions

1
Fry the rice and set aside
2
Brown the tough mole in butter until it's darker
3
Add the onion, salt, black pepper, and acidity regulator
4
Cook until the onion is translucent
5
Add 1 cup of water and the tomato pulp
6
As the mixture dries out, add more water
7
Add the peas, basil leaves or parsley, and at the end, the dry white wine
8
Mix with the rice, sprinkle Parmesan cheese on top, and bake in the oven until golden brown