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.

Prawn Risotto

Another light meal, that doesn't take long time to cook.

Ingredients:

1 1/2 tbs olive oil

1 1/2 cup long grain rice (Jasmine or Basmati)

1 small onion, diced

3 garlic cloves, crushed

1 tsp cumin, ground

3-4 tomatoes, diced

2 cups chicken or vegetable stock

1/3 cup coriander leaves 

2 shallots, sliced

250-300 g prawns, tail intact 

1 Chorizo (or Kransky) sausage, sliced (optional)

Method:

Heat oil, add rice and sausage and stir for a couple of minutes. Add onion, garlic and cumin. Cook until aromas are released, then add tomatoes, mix well and pour stock. Cover and cook (reduce heat) 15 minutes. Add prawns and cook additional 5 minutes. Remove pan from heat and let it (covered) cool slightly. Fluff the rice (with a fork) and stir in coriander and shallots. 

Rizoto sa kozicama / gamborima

Jos jedan lagani obrok, koji se brzo sprema.

Potrebno:

1,5 K maslinovog ulja 

1,5 solja rize dugog zrna (Jasmin ili Basmati)

1 manji crveni luk, sjeckan

3 cena bijelog luka, protisnuta

1 k praha kima

3-4 paradajza, sjeckana na kocke

2 mlada luka, sjeckana

2 solje kokosijeg ili povrtnog bujona / supe

1/3 solje lisca korijandera, sjeckana krupno

250-300 gr kozica, 

1 Chorizo (ili Kranjska) kobasica, sjecena (opciono)

Nacin:

Zagrijte ulje, proprzite rizu i kobasicu par minuta, zatim ubacite luk i kim. Mijesajte i kuhajte malo zatim dodajte paradajz i supu / bujon. Poklopite, smanjite i kuhajte 15-ak minuta. Ubacite kozice i kuhajte jos 5 minuta. Smaknite s vatre, ostavite poklopljeno par minuta, zatim viljuskom 'izgrebite' rizu (da se odvoji) i pospite sa liscem korijandera i mladim lukom.

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.

Pearl Barley Risotto

This is an old Balkans dish, which originated in Austria/Germany.

Ingredients:
2-3 tbs olive oil
1 big onion, diced
3 medium carrots, diced
1 parsnip, diced
2 celery stalks, diced
1 chicken, portioned (or chicken pieces)
chicken powder stock, or 'Vegeta'
2-3 cups Pearl Barley
1 garlic clove
6 black pepper corns
2 bay leaves
4-6 cups water
1-2 cups peas
1 small bunch of parsley leaves
salt and pepper

Method:
Wash pearl barley and keep in water until needed.
Heat the oil, fry onions, root vegetables and chicken pieces for few minutes.
Add pearl barley, spices and water and cook for 1 hour, or until water absorbed.
At the end add parsley leaves, peas, salt and pepper to taste. Cook for another 5 minutes. Barley should be soft, but not mushy.
If you want soup, put less barley and more water.
Always use chicken pieces with bones, as it gives better taste.


Gershla (Jecam u formi rizota)

Potrebno:
2-3 kasike ulja, maslinovo
1 velika glavica luka, crvenog, sjeckanog
3 srednje mrkve, sjecene po zelji
1 korijen persuna, sjeckanog
2 stabljike celera, sjeckanog
1 srednje pile, isjeceno na komade
2 kasike Vegete
2-3 solje Jecma
1 ceno bijelog luka, protisnutog
6 zrna bibera, crnog
2 lista lovora
4-6 solja vode (vidi razjasnjenje)
1-2 solje graska
1 mali svezanj persunovog lisca
sol i biber po ukusu

Priprema:
1- Operite jecam i drzite u vodi do upotrebe.
2- Zagrijte ulje, pa dinstajte crveni luk, korjenasto povrce i piletinu dok ne porumeni.
3- Ubacite ocijedjen jecam i ostale zacine, izuzev graska i persuna. Zalijte vodom. Kuhajte 1 sat na blagoj vatri. Jecam treba da dobije konzistenciju rizota ( kuhan ali ne raspadnut).
4- Ubacite grasak, persunovo lisce i dotjerajte okus. Kuhajte jos 5 minuta.

Posluživanje
Gersla moze biti kuhana gusto (rizoto) ili rijetko (u formi corbe); po vasem izboru. Zdrava je i ukusna zamjena za rizu. Piletina sa kostima daje bolji okus, nego meso bez kostiju.