Rižoto od liganja (i priča o pješćanoj plaži i lovcima na školjke)/Squid Risotto (the story of sandy beach and shellfish hunters)

(Scrool down for English)

Ako se u rano jutro zaputite tragovima koji ostaju u pijesku, u sjeni borovine, u mješavini mulja, kamenja i pijeska, pronaći ćete njih – lovce na školjke. S prvim zrakama ljetnjeg sunca pa sve do njegova zalaska, rukama traže, kopaju po mulju one najdivnije morske plodove koje nam je priroda dala.

Iako su malobrojni jer je riječ o tek pokojem starosjediocu koji je zanat naučio od svojih očeva i djedova, oni uživaju u tome što rade. Plodove svojeg rada donose svojim ženama koje kuharskim umijećem zadivljuju svoje obitelji.

Kada vas već sreća ne služi da pronađete pokoju školjku, možda vam se posreći da ulovite koju svježu lignju.

Rižoto od liganja u mojoj se obitelji spremao od najranijeg djetinjstva, tako fin, sočan i kremast – lagani ručak za dvoje!

Potrebni sastojci (za 2 osobe):

400 g svježih liganja

250 g riže dugog zrna

1 manja glavica luka

1 režanj češnjaka

1 dl suhog bijelog vina

20 g svježeg parmezana

3 grančice timijana

par listića ružmarina

1 žlica koncentrata rajčice

1 žličica sjeckanog peršina

sol, papar

oko 8 dl hladne vode

maslinovo ulje

Priprema:

Lignje operite, očistite od iznutrica pa uklonite prozirnu kost s unutarnje strane leđa. Narežite na kolutiće, a krakove prepolovite.

Luk nasjeckajte na sitno pa ga prodinstajte na maslinovom ulju dok ne zažuti.  Dodajte lignje pa popržite oko 1 minutu tek toliko da se lignje „formiraju“. Dolijte bijelo vino pa pržite dok vino ne ispari.

Kada je vino isparilo, dolijte vodu, sitno sjeckani luk, rajčicu te začine. Kuhajte na srednoj vatri uz povremeno miješanje nekih 20-30 minuta.

Kada su lignje pri kraju, dodajte rižu (ako je potrebno dolijte još vode),  dodajte sol i papar, pa uz stalno miješanje kuhajte dok se riža ne skuha, a sva voda ispari.

Kada je rižoto gotov, naribajte u njega svježi parmezan pa poklopite 10 minuta da se okusi prožmu.

Poslužite toplo.

English version:

Squid Risotto 

If you trace footprints in the sand, in the shade of pine trees, in the mixture of mud, rocks and sand, you'll find them – Shellfish hunters. With first rays of summer sun until its setting down, they look with arms and dig in the mud one of the most beautiful seafood that nature gave us - shells!
Dispute the fact that a few are left, learned the craft from their fathers and grandfathers, they enjoy what they do. The fruits of their labor are brought to their wives and their cooking skills impressed whole family.
When you're run out of luck to find an occasional shell,  you may be lucky to catch that fresh squid.
Risotto with squid in my family is prepared from infancy, so nice, juicy and creamy - a light lunch for two!

Necessary ingredients (serves 2):

400 g  fresh squid
250 g long grain rice or arborio rice 
1 small onion
1 clove garlic
100 ml dry white wine
20 g fresh Parmesan cheese
3 sprigs thyme
a few rosemary leaves
1 tablespoon tomato concentrate (or tomato sauce)
1 teaspoon chopped parsley
salt, pepper
800 ml cold water

olive oil

Preparation:

Wash and clean inside of the squid. Remove transparent bone on the back. Cut squid into rings. Set aside.
Finely chop and fry the onion in the olive oil until become golden. Add the squid and fry 1 minute just to "form".

Add the white wine and cook until all wine evaporates.
Add water, finely chopped garlic, tomatoes and spices.

Cook on the medium heat on the stove with occasional stirring, for 20-30 minutes.
At the end, add the rice (if necessary pour more water), add salt and pepper, and cook with constant stirring until the rice is cooked and all the water evaporates.
When the risotto is cooked, add freshly grated parmesan cheese and cover for 10 minutes more.
Serve warm.




P.S. For the measurements check out the kitchen chart!

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