Malo daha Mediterana u ovom sjajnom, laganom letnjem jelu. Ovo je varijanta bez mlečnih proizvoda.
Feel a breath of Mediterranean in this fantastic, light, summer dish. This is a dairy-free option.
Za rižoto je potrebno:
Ingredients:
250 g gambora
1 manji crni luk
3-4 čena belog luka
1 kašičica granula belog luka
2 šargarepe
3-4 listića sušenih vrganja
malo seckane ljute papričice
4-5 sušenih paradajza
1 svež paradajz
1 šolja belog pirinča (okruglo zrno)
1 konzerva kokosovog mleka, 400 ml
1 kocka za supu, pileća
biber, ruzmarin, seme slačice
maslinovo ulje
seckani peršun za posipanje
250 g shrimps
1 small onion
3-4 garlic cloves
1 teaspoon dried garlic
granules
2 carrots
3-4 slices of dried
penny bun or other available dried mushrooms
chili peppers, chopped
4-5 slices of sun dried
tomatoes
1 fresh tomato
1 cup of plain white
rice (medium grain)
400 ml can coconut
milk
1 chicken stock cube
pepper, rosemary,
mustard seed
olive oil
fresh parsley
Suve vrganje izmrvite i prelijte ključalom vodom. Izrendajte na sitno šargarepu, sitno iseckajte crni i beli luk, papričicu (po želji), sušeni paradajz, i oljuštite i iseckajte na kockice svež paradajz. Pirinač očistite i operite. Vrganje ocedite, isperite svežom vodom i sitno iseckajte.
Soak dried mushrooms in
boiling water. Finely grate the carrots, chop the onion, garlic, chili, sun
dried tomatoes, peel and dice the fresh tomato. Drain the mushrooms, rinse and
chop. Wash the rice.
U dubokom tiganju na malo maslinovog ulja propržite sitno
seckan crni i beli luk, izmrvite kocku za supu, dodajte sušeni paradajz,
vrganje, pa gambore, na kratko propržite.
Pour some olive oil in
a skillet and briefly stir-fry the onion, garlic, crush the stock cube, add
dried tomatoes, mushrooms and finally shrimps.
Dodajte oceđeni pirinač, još malo propržite, dodajte svež
paradajz i rendanu šargarepu i sve začine (osim peršuna) pa nalijte kokosovim
mlekom. Ostavite da se krčka na najslabijoj vatri, poklopljeno, oko pola sata –
dok se pirinač skroz ne skuva, povremeno mešajte i po potrebi dodajte po malo
vode. Rižoto treba da bude žitak i sočan, ne sme da se presuši.
Add the drained rice,
stir-fry briefly, add the fresh tomato, carrots and all the spices except
parsley, and pour the entire can of coconut milk. Let it simmer for
approximately half an hour – until the rice is completely cooked. Stir
occasionally and add some water when needed. The risotto should be creamy, not
dry.
Servirajte posuto svežim seckanim peršunom.
Pour in a plate and
sprinkle with chopped parsley.
