Chop the onions into small pieces. Clean the peppers, quarter them and cut them diagonally into fine strips. 2.
Rinse the meat briefly, dry and cut into 1 cm cubes. 3.
Heat the olive oil with half of the butter in a pan.
Roast the onions with the meat in it at a moderate temperature until the meat gets a light color all around. The onions should not turn brown. Then add the bell pepper strips, season with salt and bell pepper, pour 2-3 tablespoons of clear soup and simmer everything together with the lid closed at low temperature for about 15 minutes.
In the meantime, bring the clear soup to the boil. 5.
5. mix the rice with the vegetables, let it stand for about 5 minutes until the liquid is absorbed. Pour 2 cups of boiling clear soup. Cook without lid over medium heat, stirring occasionally.
Gradually add the boiling clear soup until the risotto is cooked. This will take 15 min. It must not become dry.
Just before the end of the cooking time, season the risotto again with salt and freshly ground pepper. Stir the saffron with a little bit of clear soup and mix it with the remaining butter into the long grain rice. Serve the cheese separately.
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