http___www.kako.hr_instrukcija_kako-napraviti-talijanski-rizoto-3976.html_1.xml
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Chop the onion and garlic and cook in a large pan with the olive oil for 5 minutes until softened. Stir in the rice and fennel seeds and cook for 2 minutes. Dissolve the stock cubes in 1.5 litres boiling water and add three-quarters to the pan, stirring regularly until it is absorbed. Dice the beetroot and stir into the pan with the rest of the warm stock and the peas. Continue to cook for a further 5 minutes until the rice is tender and the liquid has been absorbed. Divide among bowls and top each serving with a spoonful of soft cheese, a sprinkling of chives and freshly ground black pepper.
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Autor: AliceWonderland Vrijeme pripremanja: 10 minuta Vrijeme kuhanja: 25 - 30 minuta Za 4 - 6 osoba Na zagrijanom maslacu popržite 3 - 4 minute narezani crveni luk. Dodajte kolutiće krastavca i kosani češnjak i pržite još 2 minute. Uspite rižu i pržite 2 minute, stalno miješajući Ulijte 3 dl pileće juhe, pospite šafranom i promiješajte. Kuhajte na laganoj vatri dok riža ne upije tekućinu. Ulijte još 3 dl juhe i kuhajte dok i tu količinu riža ne upije. Umiješajte očišćene repove škampa, i dolijevajte postupno preostalu juhu dok riža i škampi ne budu mekani. Jelo ne smije bit suho. Prije posluživanja pospite naribanim parmezanom i poškropite uljem. Za pravi talijanski rižoto važna je duguljasta talijanska riža, za poseban okus, upotrijebite 1.25 dl kvalitetnog suhog bijelog vina.