Rizoto s teletinom
- 1 glavica luka
- 2 mrkve
- 1 stapka celera
- 700 g teletine
- 1⁄2 zlicice crvene paprike
- 3 zlice pirea od rajcice
- 2 lovorova lista
- 2 salice integralne rize
- 1 salica bijele rize za rizoto
- 1 rajcica
- 1⁄2 zlicice kurkume
- kockica maslaca
Luk i mrkvu smiksajte u multipraktiku. Zavrtite ga samo par puta kako nebi dobili kasu. Osobno, multipraktik vise primjenjujem nego sjeckanje nozem jer mi tako cijeli rizot bude kompaktniji. Na maslinovom ulju preprzite nasjeckano meso te kada zarumeni,dodajte luk, mrkvu i nasjeckani celer. Kada tekucina skoro u potpunosti ispari,dodajte crvenu papriku. Promjesajte vrlo kratko ( kako paprika nebi zagorila i uzestila se),te zalijte vodom da prekrije sve i mozda prst vise. Dodajte lovorov list i pustite da se dinsta 15ak min. Po potrebi dodajite po malo vode.
Zatim dodajte integralnu rizu ( koju ste namocili vecer prije) i cijelu rajcicu presjecenu na 4 dijela, te kuhajte jos 20ak min. Da riza bude skoro pa gotova. Zatim dodajte bijelu rizu,po potrebi dolijte jos vode i kuhajte koliko je jos potrebno da se bijela riza skuha. Rajcica ce se kuhanjem i mijesanjem raspasti i dati finu aromu rizotu. Dodajte kurkumu.
Kada zdjelu maknete sa stednjaka vodite racuna da ostane barem jos prst,dva tekucine iznad rize. Riza ce naknadno upiti tekucinu pa da rizot ne ostane presuh. Dodajte maslac i pustite da se malo ohladi.
Pospite ribanim parmezanom i posluzite.
Dobar tek!
-----------------------------------------------------------------
Veal Risotto
This is one of the good,old classics in our home. It is very often on our menu and everybody loves it. Big ones and the kids. With this one you can not go wrong. It is creamy, delicious and has only one disadvantage... it disappears in a second!
It is quite light because I made it with water instead of the broth.
Veal Risotto
- 3 tablespoons olive oil
- 1 yellow onion
- 2 medium carrots
- 1 stalk celery
- 700 g veal
- 1 teaspoon salt
- 1⁄2 tsp red pepper powder
- 7 cups of water
- 3 spoons of tomato puree
- 2 bay leaves
- 2 cups brown rice ( preferably soaked over night)
- 1 cup Arborio rice
- 1 tomato (with skin peeled off)
- 1⁄2 tsp curcuma
- 1 tsp unsalted butter
Preparation:
Chop onion, peeled carrots and celery finely and evenly as possible. You can also chop onion and carrot together in a food processor,but be careful that you don't overdo it and pure it all.
In a medium pot heat the olive oil and add the onions and carrots. With a wooden spoon stir them until well coated and add the celery.
Then add the chopped meat and stir couple of times. If by this time the liquid evaporates,add just a little bit of water. Just enough not to get the onions burned. Then add the powder pepper and bay leaves and stir. The powder pepper needs to get in touch with the oil and vegetable and meat juices. After 10 seconds add enough water to cover everything,ad salt,pepper and tomato puree and simmer for 15 minutes on medium⁄high heat. Continuously add water. The rice is absorbing the water and have in mind that it always needs to have liquid 2,3 fingers over the meat.
The thing with powder pepper is,if it stays too long on the hot oil it will 'burn' and it will become very bitter.
Then add the brown rice and the whole tomato cut in half and cook for 15 more minutes. The brown rice needs more time then the regular white one and by that time the tomato will let all its juices. By stirring the risotto, during the cooking tomato will fell apart and latter you will see only the small chunks. Then add washed Arborio rice and some more water, curcuma and cook until rice is cooked al dente. In the end add butter.
Serve with parmesan cheese on the top.
No comments:
Post a Comment