Fennel and Salmon Risotto

 Suggestion for a lunch / dinner, when you don't have much time on hand!

Ingredients:

3-4 tbs olive oil

1 fennel bulb, sliced

1 large carrot, grated

1-2 garlic cloves, crushed

1 1/2 cups Arborio rice 

2 1/2 - 3 cups chicken or vegetable stock 

1/2 cup white wine

1 (large) can pink or red salmon, bones and skin discarded  

2-3 tbs parsley leaves 

salt and pepper to taste

Method:
Heat oil, add onion; saute until translucent. Add fennel, garlic and carrot. Cook for a minute then add rice, mix through, add stock and wine. Cover and cook for 25+ minutes. Stir through salmon, seasoning  and parsley leaves. Enjoy!

 Rizoto sa Komoračem i Lososom

Prijedlog za rucak / veceru, kada nemate mnogo vremena za kuhanje.

Potrebno:
3-4 K maslinovog ulja
1 glavica komoraca, izrezana
1 veca mrkva, izrendana / izribana
1-2 cena bijelog luka / cesnjaka, protisnutog
1 1/2 solja rize za rizoto (Arborio)
2 1/2 - 3 solje pileceg ili povrtnog bujona
1/2 solje bijelog vina
1 (veca) konzerva ruzicastog ili crvenog lososa, koza i kosti odstranjeni
2-3 K persunovog lisca
so i biber prema ukusu

Nacin:
Zagrijte ulje, proprzite luk. Dodajte komorac, cesnjak i mrkvu. Prodinstajte pa ubacite rizu. Zalijte sa bujonom i vinom, pokrijte i kuhajte 25+ minuta. Umijesajte losos, persun i zacinite. Sluzite sa salatom.