veggie / povrće / kasvis

Mushroom and rucola risotto / Rižoto od gljiva i rukole / Sieni ja rukola risotto

risotto1

Risotto has a really bad reputation as a home-cooked dish, which is a shame because it’s one of the fastest and most versatile dishes in our kitchen. We’ve been using Jamie Oliver’s recipe for a basic risotto for years and there are really only a few steps you have to follow to make it perfect every time.

It can be hard to tell when the rice is cooked from simply looking at it, so make sure you are adding the stock in small quantities and keep tasting the risotto as you go. The consistency of a risotto is a matter of personal preference, we like ours to ooze some liquid when served on a plate, but not too soupy. Remember it should look a bit more liquid than you want it when the rice is just cooked because it will still soak up some liquid when it’s resting.

We usually add finely chopped carrot for some color and sweetness and go a little easier on the butter and parmesan and it still turns out very creamy. Mixing the risotto is very important because it develops the creaminess and, along with adding hot stock all the time, keeps the rice cooking evenly. This recipe would be even better with some forest mushrooms, but since they’re not around this time of the year we added a bit of dried porcini to intensify the mushroom flavor.

(inspired by Jamie Oliver’s risotto bianco)
(serves 2 / 2 porcije / 2 annosta)

  • 30 g butter, divided
  • 1 tbsp olive oil
  • 1 small carrot
  • 1 small onion
  • 2 sticks celery
  • 5 g dried porcini
  • 175 g risotto rice
  • 1 dl white wine
  • 8 dl chicken (veggie) stock
  • 30 g grated parmesan, divided
  • 30 g rucola
  • 200 g button mushrooms
  • 1 clove garlic
  • 15 sage leaves
  • 30 g maslaca, podijeljeno
  • 1 žlica maslinovog ulja
  • 1 mala mrkva
  • 1 mali luk
  • 2 stabljike celera
  • 5 g sušenih vrganja
  • 175 g riže za rižoto
  • 1 dl bijelog vina
  • 8 dl pilećeg (povrtnog) temeljca
  • 30 g rukole
  • 30 g naribanog parmezana, podijeljeno
  • 200 g šampinjona
  • 1 režanj češnjaka
  • 15 listova kadulje
  • 30 g voita, paloina
  • 1 rkl oliiviöljy
  • 1 pieni porkkana
  • 1 pieni sipuli
  • 2 varsaa selleriä
  • 5 g kuivattuja herkkutatteja
  • 175 g risotto riisiä
  • 1 dl valkoista viiniä
  • 8 dl kanalientä
  • 30 g raastettua parmesan juustoa
  • 30 g rukolaa
  • 200 g herkkusieniä
  • 1 kynsi valkosipuli
  • 15 salvian lehtiä

risotto_3

  1. Finely chop carrot, onion and peeled celery sticks. Sauté veggies in about 10 g butter and olive oil for 10-15 min on medium heat, until softened.
  2. Soak dried porcini with 1 dl of warm water for 10 min. When ready, chop them up, strain and reserve the liquid. In a separate pot, heat up the stock and keep it simmering.
  3. Add rice to the veggies and fry for a couple of minutes, until translucent. Pour in the wine and stir until most of it evaporates.
  4. Cook the rice until soft but with a bit of a bite to it, adding first the porcini and their liquid, and then the hot stock, about 1-2 dl at a time. Keep stirring so the rice cooks evenly and taste often. (You might not need all the stock. If you run out of it, add hot water until rice is cooked.)
  5. In the meanwhile, slice the mushrooms and sage, and mince the garlic. Melt 10 g of butter, sauté garlic, mushrooms and sage on medium-high heat until the mushrooms are nicely colored.
  6. When the rice is cooked, season to taste with salt and pepper. Remove from the stove and add the rest of the butter, most of the parmesan (reserve some for serving) and rucola. Mix well, cover and let stand for a couple of minutes.
  7. Serve the risotto topped with mushrooms and a sprinkling of parmesan.

risotto_5

  1. Sitno nasjeckajte mrkvu, luk i oguljene stabljike celera. Pirjajte povrće na maslinovom ulju i oko 10 g maslaca dok ne omeksa, 10-15 minuta na srednjoj temperaturi.
  2. Namočite suhe vrganje u 1 dl tople vode na 10 minuta. Zatim vrganje izvadite i nasjeckajte, a tekućinu procijedite i sačuvajte. U posebnom loncu zavrijte temeljac i ostavite ga da lagano krčka.
  3. Dodajte rižu povrću i pirjajte nekoliko minuta, dok ne postane prozirnkasta. Zalijte vinom i miješajte dok većina vina ne ispari.
  4. U rižu prvo dodajte vrganje i njihovu tekućinu, a zatim po 1-2 dl temeljca dok riža nije kuhana. Stalno miješajte i kušajte. (Možda vam neće trebati sav temeljac, a ako vam ponestane, dodajte vruću vodu dok riža nije kuhana.)
  5. U međuvremenu, narežite šampinjone i kadulju, te sitno nasjeckajte češnjak. Rastopite 10 g maslaca i popecite češnjak, šampinjone i kadulju dok gljive ne dobiju zlaćanu boju.
  6. Kad je riža kuhana, začinite solju i paprom. Skinite s vatre i dodajte ostatak maslaca, većinu parmezana (sačuvajte dio za serviranje) i rukolu. Dobro promiješajte, poklopite i ostavite da odstoji nekoliko minuta.
  7. Poslužite rižoto s gljivama na vrhu i parmezanom.

risotto_4

  1. Hienonna porkkanat, sipuli ja seller. Paista vihannekset oliiviöljyssä ja voissa (n. 10 g) 10-15 min keskilämmöllä kunnes pehmeitä.
  2. Anna kuivattujen herkkutattejen liuota lämpimässä vedessä n. 10 min. Sen jälkeen hienonna ne ja ota talteen liuotusneste.
  3. Lämmitä kanaliemi toisessa kattilassa, anna sen kiehua hitaasti.
  4. Lisää risotto riisi pannuun vihanneksien kanssa ja paista pari minuuttia kunnes sameaa ja sitten lisää viini ja sekoita kunnes se haihtuu.
  5. Seuraavaksi lisää sienet sekä niiden liuotusneste ja sekoita.
  6. Kun neste on lähes haihtunut lisää kauhallinen (n 1-2 dl)  lämpimää kanalientä ja sekoita jatkuvasti, tämä on tärkeintä että tulee hyvä risotto. Aina ei tarvitse kaikkea lientä, ja jos se loppuu kesken voit käyttää lämmintä vettä liemen sijaan.
  7. Keitä riisi kunnes kypsää.
  8. Pilko herkkusienet sekä salvia ja hienonna valkosipuli. Sulata n. 10 g voita ja paista valkosipuli, sienet ja salvia keskilämmöllä kunnes herkkusienet ovat saaneet kivasti väriä.
  9. Kun riisi on kypsä lisää suolaa ja pippuria niin että maistuu hyvältä. Poista kattila liedeltä ja lisää loppu voista sekä parmesan juusto ja rukola. Sekoita hyvin ja laita kansi päälle. Anna istua pari minuuttia.
  10. Tarjoile risotto koristeltu paistetuilla sienillä ja raastetulla parmesanilla.

 

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