Stvarno je prošlo i predugo otkako sam spremala rižoto od piletine. Volim taj lagani rižoto iako je kod nas (ne znam ni sama zašto) zapostavljen, šta je prava šteta jer je ustinu brzo gotov :)
Zapravo se radi o klasičnom rižotu, dodala sam domaću mladu mrkvicu te sam piletinu premazala senfom (nije nužan korak) čisto da mi meso dobije notu aromatičnosti. Piletina se inače slaže sa svime, ja je doživljavam kao neutralno meso pa sam joj odlučila malo "pojačati" okus. U svakom slučaju, nama se svidjelo :)
Rižoto od piletine
(za 2 osobe)
Potrebni sastojci:
·
400 g pilećih prsiju
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·
1 žličica senfa
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·
1 glavica luka, sitno narezana
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·
3 režnja češnjaka, sitno narezana
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·
2 manje mrkve, narezane na kockice
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·
1 dl bijelog vina
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·
3 žlice maslinovog ulja
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·
300 g riže okruglog zrna
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·
500-600 ml tople vode ili pileće
juhe
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·
1 žlica koncentrata rajčice,
razmućenog u vodi
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·
4-5 komada crnih maslina
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·
40 g parmezana, ribanog
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·
vezica peršina
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·
svježe mljeveni crni papar, sol
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Priprema:
·
Piletinu narezati na manje
kockice, pa staviti u manju zdjelu. Posoliti, popapriti pa premazati s žličicom
senfa. Poklopljeno ostaviti u hladnjaku najmanje 10 minuta.
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·
Na maslinovom ulju dinstati luk
dok ne postane staklast, a potom dodati piletinu.
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·
Piletinu dinstati sve dok ne
uhvati boju, dodati mrkvu, prodinstati oko 1 minute, a potom doliti vino.
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·
Piletinu kuhajte u vinu dok vino
ne ispari, oko 10 minuta, a onda dodajte češnjak. Sve zajedno kuhati još oko 10
minuta.
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·
Dodati rižu, vodu u kojoj ste
razmutili koncentrat rajčice, masline, sol i papar pa uz stalno miješanje
kuhati dok se riža ne skuha, a sva voda ispari.
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·
Pred kraj dodati još soli i papra
po želji, svježe sjeckani peršin i sir. Dobro promiješati pa poklopiti 10
minuta da se svi okusi prožmu.
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·
Poslužiti toplo.
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English version
Risotto is a classic Italian dish cooked
with rice and broth to a creamy consistency. It's famous around the world, and
this is Dalmatian variation of famous classic beef risotto.
In Italia and Dalmatia, it's served as
the first course, before the main course.
There are many
different risotto recipes with different ingredients, but they are all based on
rice of an appropriate variety cooked in a standard procedure.
Chicken risotto
(serves 2)
You need:
·
400 g chicken breasts
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·
1 tbsp mustard
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·
1 onion, chopped
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·
3 garlic cloves, chopped
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·
2 carrots, diced
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·
1 dl white wine
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·
3 tbsp olive oil, homemade
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·
300-350 g arborio rice
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·
500-600 ml warm water
or chicken broth
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·
1 tbsp tomato puree
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·
4-5 black olives
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·
40 g fresh grated Parmesan cheese (Grana Padano)
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·
bunch of fresh parsley
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·
fresh black pepper, sea salt
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Steps:
·
Cut chicken breasts into pieces
(1-inch cubes) sprinkle with salt, pepper and rub with mustard. Leave in the
refregerator at least 10 minutes.
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·
In heavy saucepan, heat olive oil
over medium heat. Add onion and fry until becomes yellow in color, then add
chicken breasts.
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·
Cook until chicken becomes pale in
color, then add carrot and white wine.
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·
Cook until the wine evaporates,
about 10 minutes. Add garlic and cook 10 minutes more.
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·
Add rice, warm water (or chicken broth),
tomato puree, olives, more salt and pepper and stirr to coat. Cook until
chicken becomes tender and rice al dente.
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·
In the end, add finely chopped
fresh parsley, more salt and pepper if needed and parmesan cheese. Stirr well.
Remove from heat and leave aside 10 minutes before serving.
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Za pileći rižot uvijek koristim krilca, isto stavim mrkvicu i bude baš fino.
ReplyDeleteKod nas je pileci rizoto najcesci. U stvari, mislim da mama jedino takav i pravi. Divno izgleda!!! :)
ReplyDeleteRižoto se čini divan, aromatičan. Super je ovo premazivanje senfom, i meni se sviđa okus koji da mesu
ReplyDeleteFino, fino... ma PREFINO :)
ReplyDeleteIt looks very yummy. Thanks for sharing..
ReplyDeletevjerujem da je fino jer sam gotovo identičan rižoto radila prošli tjedan, kod mene nije bilo senfa i maslina, to je inače rižoto kakav najčešće kuham, probat ću baš sa senfom :)))
ReplyDeleteJednostavan I fin i kod nas jako omiljen.
ReplyDeleteJa sam uvek za rižoto i mogla bi ga jesti svaki dan. Piletinu koristim u svojoj kuhinji u velikim količinama i slažem se da je neutralno meso koje trpi brojne dodatka. Vino u kombinaciji ti je pun pogodak, a i gde bi dalmatinsko jelo moglo proći bez dobrog vina.
ReplyDeletePredobro izgleda! Kad gledam u readeru nove postove uvijek moram dobro pogledati da li se radi o tvom blogu ili o La Tartine Gourmande:) Boje predivne!
ReplyDeleteHvala vam svima na komentarima :)
ReplyDelete@ Jasenka, hvala ti, da znaš da mi je to pohvala obzirom da imam običan digitalni fotić. Volim žive boje na fotkama koje odišu proljećem kada je vani već tmurno vrijeme. A Bea stvarno ima predivne fotke :)
@ Jelena, imaš pravo. Sad kad malo razmislim, a to mi nije prije palo na pamet, mislim da mi u Dalmaciji vino stavljamo u sve.
@ Leeloo, probaj s senfom. Baš kako je Tamara rekla, volim taj okus mesa koji mu senf daje :)
volim ovakva rižota i često ih spremam. super ideja za premazivanje piletine sa senfom. nježno pileće meso baš fino upije senf pa često radim i marinade od senfa, češnjaka, limuna i začinskog bilja za piletinu.
ReplyDeletekrasno izgleda, doma svi obožavamo rižoto s piletinom (i ja obavezno radim s vinom).
ReplyDeleteslike sjajne, kao uvijek.
i da, slažem se s jasenkom ;))
Predivnooooo:)
ReplyDeleteSuper ideja za premazivanje piletine sa senfom! A rižoto s piletinom i mi često pravimo, ide brzo a jako je ukusno! Fotkice su prekrasne :)
ReplyDeleteodlična klasika, ja mnogo volim pileći rižoto iako baš ni kod mene nije bio neko vrijeme
ReplyDeletePiletina je i kod mene često na meniju i baš zbog svog neutralnog okusa uz razne dodatke uvijek može biti drugačija. Rižoto mi je jedno od omiljenih jela, često i pileći. Tvoj je odličan, super si ga napravila i jako fino izgleda !
ReplyDelete