• Goes very well with stew. Pour boiling water over the tomatoes, remove the skins and cut into pieces.
• Peel the onions and chop on a board. Heat 2 tbsp. of olive oil and steam the onions until they become translucent.
• Add the tomatoes. Stir with a wooden spoon and simmer for 15-20 minutes.
• Heat the meat broth from the stew. Add the remaining olive oil to a Cocotte, heat and add the rice.

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• Stir with a wooden spoon. As soon as the rice is translucent, add the tomatoes, onions and enough broth from the stewpot so that everything is covered.
• Add salt and pepper. A pinch of saffron may also be added and stirred in if desired.
• Simmer uncovered. Simmer at a mild heat for 18-20 minutes always adding the broth.
• Add the Parmesan shortly before serving. Stir carefully.
• Arrange on the serving dish.
• Serve hot.

Recipe extract from Paul Bocuse’s book “BOCUSE dans votre cuisine” – Editions Flammarion.