(English version below)Imala sam komade patke pa mi se učinilo zgodno napraviti jednostavni mesni rižoto (ne eksperimentiram previše okusima ni začinima u posljednje vrijeme od kad se stolu pridružila najmlađa članica koja još uvijek prihvaća samo jednostavne okuse i jela).
Rižoto je ispao kremast, punog okusa, a meso nije bilo tvrdo. Trenutno mi je u većini slučajeva moto pi kuhanju “Keep it simple”.
Rižoto od patke (za 3 osobe)
| 450 g | pačjeg mesa (s kostima) |
| 1 žlica | maslinovog ulja |
| 1 | mali crveni luk |
| 2 | češnja češnjaka |
| prstohvat | mljevene slatke crvene paprike |
| 100 ml | bijelog vina |
| 400 ml | pilećeg temeljca |
| 300 ml | vode |
| sol, papar | |
| riža (arborio) (za 3 osobe) | |
| 2 žlice | ribanog Parmezana ili Grana Padano |
| svježi peršin |
Na tavi s minimalnom količinom ulja zapecite komade mesa do zlatne boje. Izvadite meso sa strane, a masnoću bacite.
U loncu na maslinovom ulju ispržite sitno nasjeckani luk, dok ne omekša, zatim dodajte nasjeckani češnjak i crvenu papriku, popržite vrlo kratko, tek da sastojci puste miris. Dodajte poprženo meso i podlijte s vinom. Dodajte temeljac i vodu i sve kuhajte oko sta vremena, odnosno dok se meso kuhačom lako ne odvaja od kostiju. Meso izvadite van.
U saftu od mesa i temeljca skuhajte rižu. Ako je potrebno dodajte još malo vode. Na kraju umiješajte ribani sir. Izvađeno meso odvojite od kostiju i kože. Kad je riža skuhana, poslužite je na tanjur, te na nju naslažite ploškice narezanog mesa. Pospite svježim peršinom.
I had some duck legs and breasts, so decided to cook a simple meat risotto (I don’t experiment that much with spices and flavors any more since the youngest member of our family (my only daughter) is sharing the same food with us (the adults), and she still doesn’t accept to spicy or complicated food. Risotto was creamy and rich in taste, and the meat wasn’t tough. Keep it simple, lately that is my moto most of the time.
Duck risotto (Serves 3)
| 450 g | duck meat (legs, breast; with bones) |
| 1 tbsp | olive oil |
| 1 | small red onion, finely chopped |
| 2 | garlic clove, finely chopped |
| pinch | paprika |
| 100 ml | white vine |
| 400 ml | chicken stock |
| 300 ml | water |
| salt, pepper | |
| rice (arborio) (for 3) | |
| 2 tbsp | grated Parmesan or Grana Padano |
| fresh parsley leaves, finely chopped |
Directions
Roast the duck meat on a drizzle of oil on a non stick pan, until golden brown. Take the meat out and discard the fat.
Heat olive oil in medium pot and then saute the onions on low heat until soft and translucent. Add garlic and a pinch of paprika and stir for a minute. Add roasted duck meat, add vine, stock and water and cook for about an hour, or until you can easily press the wooden spoon to remove the meat from the bones. Take the meat out of the pot.
Add the rice in the sauce (add some more water if needed) and cook the rice (for approximately 20 minutes). At the end mix in the cheese. Add salt and pepper to taste.
Before serving, remove the meat from the bones, and cut it in slices. Put the risotto on each plate, and put the slices of meat on top. Garnish with fresh parsley.