Dukkah Crusted Pork with Spinach Risotto

Egyptian spiced meat and Italian risotto.

Ingredients:
2 tbsp oil
4 -6 pork chops
Dukkah
salt
Risotto:
2 tbs butter
1 medium onion, chopped
1 celery stick, chopped
250 g cooked, chopped spinach (or frozen)
2 cups Arborio (risotto) rice
6 cups chicken or vegetable stock, heated (or make own)
white pepper, nutmeg to taste
3 tbs Parmesan, grated

Method:
Heat the butter, add chopped onion and celery and fry for 5 minutes. Measure 2 cups of rice, add to the pan and stir. Pour 1 ladle of stock and stir. Repeat it until all stock used and rice cooked. Add spinach, Parmesan and spices. Mix well.
Heat some oil in another pan. Salt your pork and sprinkle with Dukkah. Fry according to your taste.
Serve with freshly grated beetroot, dressed with olive oil, balsamic vinegar and some cumin powder.


Krmenadle u 'Dukah' korici sa rizotom od spinata

Potrebno:
2 kasike ulja
4-6 krmenadli
Dukkah

so
Rizoto:
2 kasike putera
1 crveni luk, sjeckan
1 stabljika celera, sjeckana
250 gr kuhanog sjeckanog spinata (ili smrznutog)
2 solje rizoto rize
6 solja pilece ili 'Vegeta' supe (vrele)
biber, muskatni orah(Djeviz orah) po ukusu
3 kasike rendanog parmezana

Nacin:
Zagrijte puter, proprzite luk i celer pa ubacite rizu. Promijesajte i zalijte sa 1 kutlacom/grabilicom supe. Mijesajte i dodajite supu cijelo vrijeme dok sve ne potrosite i riza bude kuhana. Dodajte spinat, zacine i parmezan i promijesajte.
U tavi zagrijte ulje i proprzite krmenadle posoljene i uvaljane u Dukah.
Servirajte sa rendanom svjezom cveklom, zacinjenom sa maslinovim uljem, balzamickim sircetom i malo kima u prahu.