Rižoto od piletine/Chicken risotto

Please scroll down for English recipe

Već je predugo prošlo otkako smo se kupali i sa svakim novim jesenskim danom temperature su sve niže, iako vani sunce sja. Još malo do blagdana :)
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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P.S. For the measurements check out the kitchen chart!

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