https___jpvalkenier.com_mushroom-and-leek-risotto_.xml
http___forum.source.ba_clanak_KuhPoh_553558_Funghi-rizoto-s-hrskavim-trakicama_1.xml
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- 1 onion - 2 garlic cloves - 1 celery stick - 1 carrot - 300 gr Arborio rice - 75 ml dry white wine - 800 ml vegetable stock - 700 gr mushrooms - 1 leek - 100 gr green peas - 2 tbsp fresh parsley - 25 gr butter - 1 tbspn grated parmesan - For the risotto base, finely dice the onion, carrot, celery and garlic. Heat some butter and oil in a hot pan and add the onion, celery and garlic. - Fry over a gentle heat for 2-3 minutes, until softened. - Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. - Add a ladleful of the hot stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is tender, which should take about 15 to 20 min. - Slice the leek and mushrooms. Chop the parsley. - When ready to serve, stir fry the mushroom and leek in some butter until almost cooked. When the vegetables are almost cooked, mix them with the cooked risotto and add the green peas. Stir together until combined and hot. - When warm, stir in the parsley and some melted butter to make the risotto shine. Check the seasoning and serve with freshly grated Parmesan. You can cool down the risotto base and store in the fridge until later and reheat when needed. Replace some of the mushroom by wild mushrooms. Soak some dried mushrooms in hot water for 15 min, drain and the liquid to the risotto. Stir in the soaked mushrooms just before serving. Stir fry 350 gr diced chicken breast with the mushrooms and leeks for a non-vegetarian version.
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Jedan od najlakših načina pripreme riže jeste rižoto. Naš kuhar se ovoga puta odlučio za varijantu sa gljivama i hrskavim trakicama. Sastojci: 50 g vrganja 150 g rujnica 1 luk 50 g putera 200 g riže dugog zrna (basmati) 500 ml povrtnog temeljca 2 češnja bijelog luka maslinovo ulje so biber svježi peršun hrskave trakice: 100 ml ulja 1 mrkva brašno Kako biste dodatno olakšali sebi pripremu rižota najbolje je da ga pripremate u Tefal wok tavi. Za početak zagrijte maslinovo ulje, pa na njemu prepržite trakice luka. Vrganje i rujnice izrežite na deblje trakice, pa ih dodajte kad luk omekša. Gljive obično na početku otpuste tečnost, pa ih pržite dok sva tečnost ne ispari. Tada posolite i pobiberite, te dodajte kocku putera i sve dobro izmiješajte. Nakon toga, dodajte rižu koju ste prethodno dobro isprali pod mlazom vode, pa je fino izmiješajte sa gljivama i lukom. Kada se zazlati dodajte povrtni temeljac i krčkajte na lagnoj vatri dok riže ne popije svu tečnost. Pred kraj dodajte sitno nasjeckan bijeli luk i svježi peršun, pa skinite s vatre. U posebnoj šerpici zagrijte malo veću količinu ulja, pa trakice mrkve koje ste prethodno dobro uvaljali u brašno pržite par minuta. Hrskave trakice servirajte po rižotu. KuhPoh pratite i na facebooku, youtubeu, twitteru, te instagramu.