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ŽUTO-ZELENI RIŽOT

… poznat i kao – Anđelinin rižot…

Sastojci:

500 g riže (arborio)

1 žl kokosove masti (ili 1 žl maslinovog ulja)

½ glavice luka, sitno nasjeckanog

1-2 žl kurkume

1- 2 tikvice, narezane na kockice.

1 žličica limunovog soka

¼ žličice naribane limunove korice

Sol, bijeli papar

2 l temeljca

40 g ribanog parmezana

1 žl maslinovog ulja

Priprema:

Temeljac zagrijte do vrenja i ostavite da polako kuha na laganoj vatri.

U većoj tavi otopite kokosovu mast (ili zagrijte ulje) pa na njemu propirjajte luk. Kad uvene, dodajte rižu. Miješate 1-2 minute, a zatim ubacite tikvice. Pokapajte limunovim sokom, dodajte koricu, lagano posolite, pospite kurkumom i kratko promiješajte. Sad rižu podlijte šalicom temeljca. Promiješajte i smanjite vatru. Sljedećih 15-ak minuta povremeno podlijevajte temeljcem i miješajte. Riža ne smije ostati suha, jer će zagorjeti. Temeljac (koliko bude potrebno) polako podlijevajte dok se  riža ne skuha al dente.

Dosolite i popaprite po ukusu, umiješajte parmezan i – na kraju – žlicu maslinovog ulja.

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YELLOW & GREEN RISOTTO

Ingredients:

500 g rice (Arborio)
1 tbsp coconut oil (or 2 tbsp olive oil)
½ onion, finely chopped
1-2 tbsp turmeric
1-2 zucchini, diced
1 teaspoon lemon juice
¼ teaspoon grated lemon zest
salt and white pepper
2 l stock
40 g grated parmesan
1 tbsp olive oil

Method:

Bring the stock to a boil, reduce heat and let it simmer.

Melt the coconut oil (or heat the olive oil) in a large pan. Sauté the onion until translucent. Add the rice and stir for a minute or two. Add the zucchini, sprinkle with lemon juice, add the lemon zest, season with salt and turmeric and stir briefly.
Stir in a cup of stock and reduce the heat. Cook for about 15 minutes, stirring occasionally. The rice should not dry out lest it should burn. Keep adding as much stock as necessary for the rice to be cooked al dente.

Season with salt and pepper to taste, and stir in the parmesan and (when the risotto is done) a tablespoon of olive oil.

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Arhiva