http___www.ipress.hr_web-kuhinja_rizoto-s-gljivama-24645.html_tmpl_component_print_1_layout_default_page__1.xml
1.1 2.1 2.2 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1
Ingredients 1 tbs. olive oil 1 small onion, diced 1 leek, diced 50g mushrooms 75g risotto rice * vegetable stock, or water can be used 25g butter 50g parmesan Heat the olive oil, add the diced onion, leek and mushrooms cook for 5 minutes on a medium heat, do not allow to brown. Add the rice and stir well to coat in the oil, ladle in a little stock* and mix well, continue to add more stock as needed and stirring frequently so that the rice dose not stick on the bottom of the pan. Cook until the rice is soft, approximately 20 minutes. Finally add the butter and parmesan, remove from the heat and mix well. * Do not use a stock cube for a baby as it has a high salt content, either use water drained from cooking vegetables (unsalted) or use plain water.
1.1 2.1 2.2 2.3 3.1 4.1 5.1 5.2 5.3
Sastojci: 1 luk, maslinovo ulje, 450 g gljiva po izboru, 350 g riže, 150 ml bijelog vina, 1 litra povrtnog temeljca, 25 g maslaca i parmezan. Očistite luk i gljive i potom ih narežite na tanke ploške. Na tavi, na laganoj vatri dinstajte luk na maslinovom ulju dok ne omekša. Dodati gljive, sol i papar te dinstati još 5 minuta, a potom dodati rižu i miješati dok riža ne bude obložena uljem. Zatim dodajte vino i pustite da se lagano kuha dok se vino ne apsorbira. Za to vrijeme pripremite povrtni temeljac, može i od povrtne kocke za juhu, s kojim će te podlijevati rižu sve dok ne omekša. Kad je rižoto gotov maknite s vatre, umiješajte maslac i parmezan. Rižoto možete poslužiti uz piletinu pečenu na naglo i salatu od matovilca. (iPress)