Rižoto s tikvicama i gorgonzolom/Zucchini & Gorgonzola cheese Risotto

Please, scroll down for recipe in English

Rižoti su, ako niste do sada primjetili, pored tjestenine jedno od omiljenih dalmatinskih specijaliteta. Rižu ljeti najčešće spremamo s morskim plodovima, ali i s povrćem. Rižoto s tikvicama jedno je od omiljenih naših rižota, koji uvijek spremam na neki novi način. Osnove su iste – imate tikvice i rižu. Od ostalih sastojaka tu je vaš izbor – možete dodati još neko povrće ili pak sireve. A ja sireve obožavam. Pogotovo one aromatične poput Gorgonzole. Gorgonzola se savršeno ukklopila u ovaj rižoto, samo s njom ne valja pretjerivati, sasvim male količine su i više nego dovoljne jer manje je više :)

Umijesto temeljca možete, ako vam je tako lakše, dodati kocku za juhu. Puno je bolje nego obična voda.

Što se tiče riže, ja preferiram rižu s okruglim zrnom za rižote, pogotovo kada je u pitanju talijanska ili dalmatinska kuhinja. Nedavno sam u prodavaonici našla rižu u narančasto-crvenom pakiranju, čini mi se da je marke Gallo, a nosi naziv „sempre al dente“, a što znači da se riža ne raskuhava. Može se reći da je ovaj rižoto bio svojevrsni pokusni „kunić“ – riža se kuhala nekih 30 minuta i zaista se nije raskuhala. Bila je savršena, al dente. Ako ikada naiđete na takve riže u prodaji, toplo vam savjetujem da je isprobate, izvrsna je u jelima u kojima nikada ne možete pogoditi točan moment kada da stavite rižu, a da vam povrće/riba/meso ne ostane sirovo jer se riža neće raskuhati. Mi smo bili više nego oduševljeni :)

Rižoto s tikvicama i gorgonzolom

(za 2 osobe)

      Potrebni sastojci:

·       250 g riže (okruglog zrna)

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·       2 manje tikvice

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·       50 g gorgonzole

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·       2 žlice ribanog parmezana

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·       50 ml bijelog vina

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·       800 ml mlake vode ili temeljca (povrtnog ili pilećeg)

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·       3 režnja češnjaka

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·       1 glavica luka

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·       timijan, peršin

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·       sol, papar

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·       5 žlica maslinovog ulja

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      Priprema:

·       Tikvice dobro isperite pod mlazom hladne vode, a zatim ih narežite na manje kockice. Ostavite sa strane.

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·       Luk također sitno nasjeckajte. Češnjak naribajte i pomiješajte s sitno sjeckanim peršinom.

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·       Na zagrijanom maslinovom ulju prodinstajte luk dok ne poprimi stklast izgled, a potom dodajte češnjak i peršin. Dinstajte dok češnjak ne pusti miris, a zatim dodajte tikvice.

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·       Tikvice kratko prodinstajte, oko 1-2 minute, a zatim dodajte rižu, vino, temeljac, sol, papar i timijan. Kuhajte uz povremeno miješanje kako biste spriječili da se riža zalijepi za dno.

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·       Desetak minuta prije nego što je riža gotova, dodajte parmezan i gorgonzolu narezanu na sitne kockice. Kuhajte uz stalno miješanje dok se sir ne otopi, a sva tekućina ispari.

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·       Kuhani rižoto skinite s vatre i poklopite na 5 minuta prije posluživanja da se svi okusi prožmu.

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·       Poslužite dok je još vruće.

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English version

    Zucchini & Gorgonzola cheese Risotto

(serves 2)

      You need:

·       250 g Arborio rice ....................................................................................................................................................

·       2 small Zucchini, finely chopped

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·       50 g Gorgonzola cheese, finely chopped

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·       2 Tbsp Parmesan cheese, grated

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·       50 ml dry white wine

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·       800 ml vegetable or chicken stock

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·       3 garlic cloves, grated

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·       1 onion, finely chopped

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·       thyme, parsley, finely chopped

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·       salt, pepper

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·       5 Tbsp olive oil

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      Steps:

·       Heat the olive oil over medium heat. Add onion and cook for about three minutes, then add garlic and parsley. Cook for one minute more.

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·       Add finely chopped zucchini, cook for 1-2 minutes, then add thyme, rice, wine, worm stock, salt and papper. Let the rice cook for 20-25 minute, stirring every couple minutes so the rice doesn't stick to the bottom of the pot.

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·       When almost finished, stir in the parmesan and gorgonzola cheese. Cook constantly stirring until rice is nice and tender, but stil firm.

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·       Cover and let rest for 5 minutes.

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·       Serve while it's still warm.

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

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