Risotto with wild mushrooms , and sirloin steak

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This recipe serve 2 people

Ingredients

  • two handful of rice (risotto rice)
  • 20gr dried porcini
  • 100gr of fresh or 20gr dried chanterelles
  • 1 small shallot
  • 4 Tablespoon butter
  • 600ml nice chicken or beef stock 
  • 1 medium sirloin steak
  • teaspoon ground nutmeg
  • 1 garlic
  • 40gr parmesan cheese
  • 1/2 chilli (optional)
  • salt and papper

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Instructions

First you need to mince the shallot and garlic and sweat them in a pan on medium heat with tablespoon of butter. In the meantime cut the mushrooms and add into a same pan. After minute add rice and stir all together and wait to rice soak up all the juices. Add the aromatic water from the mushrooms and stir with wooden spoon , because you can break the rice with metal spoon and you don’t wan’t that. When rice soak up the juices add one more ladle of chicken stock and repeat the process couple of times, stiring all the time until the rice become tender. When you add the last ladle od stock at the moment add the butter and cheese and mix all together to get nice consistency , put the lid on and leave it to rest for 3,4 minutes. While rissoto is resting grill the steak. (How to properly grill a steak you can see here: https://goo.gl/a2tYsT/) . Check if you need a little bit more salt and papper , sprinkle a little bit more parmesan on the top and you are done. This is classic recipe from North Italy. Enjoy

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Rižoto sa vrganjima

Recept je za dve osobe

Sastojci

  • dve šake pirinča za rižoto
  • 20g sušenih vrganja
  • 100gr svežih lisičarki ili 20gr sušenih
  • 1 srednja šnicla ramsteka
  • 1 mali luk
  • 4 kašike putera
  • 600ml fine pileće ili govedje supe
  • 1 kašičica muškatnih oraščića
  • 1 beli luk
  • 40g parmezana
  • 1/2 chili (opciono)
  • so i biber

Instrukcije

Prvo propžite beli i crni luk u puteru , i sa strane prelijte vrganje vrelom vodom. Nakon par minuta dodajte pirinač u tiganj i pržite ga minut , a zatim dodajte natopljene vrganje sa svom svojom vodom. Dodavanjem i vode koja je ostala od vrganja dobijate na ukusu. Rižoto konstantno mešajte i pazite da koristite drvenu kutlaču za mešanje. Kada pirinač upije sav sok dodajte mu novu kutljaču vruće supe i tako postupak ponavljajte dok ne dobijete kremastu strukturu pirinča , odnosno dok ne postane mekan. Nakon dodavanja poslednje kutlače supe narendajte parmezan dodajte još malo putera i poklopite rižoto da odstoji na 3,4 minuta. Za to vreme ispecite ramstek. Proverite da li ste dobro začinili rižoto , narendajte još malo parmezana i spremni ste za serviranje. Nadam se da će vam se svideti.

Garlic and porcini soup

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This is very simple soup and it takes about 30 minutes to prepare. You can make it in big batches and put it in the fridge and reheat again. It is also very cheap to make , and if you can’t find porcini you can leave it from recipe. My version serve 4 people.

Ingredients

  • 1.5l vegetable or chicken stockDSC_1795
  • about 20 cloves of garlic
  • 2 large potatoes
  • 30gr dried porcini
  • fresh parsley
  • 4 tablespoon extravirgin olive oil 
  • 4 slices of bread
  • 1 chilli
  • 1 sprig of rosemary

Instructions

Add the stock to large pot and wait to boil it. Slice the potato on small cubes about 1cm , and with the garlic just crush it and remove the skin. When the stock start to boil , add the porcini , potato , parsley and garlic and simmer it over low heat for half an hour. Add the soup to the blender and blend it until you get the smooth consistency. Serve it in nice deep and rustic plates and put the grilled bread on top with a drizzle of olive oil. As I said this is very simple family suop that goes realy well as a starter before main dish. I hope you’ll try it 🙂

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                                                                    Supa od belog lika i vrganja

Ovo je vrlo jednostavna supa i treba vam oko 30 minuta za pripremu. Možete je napraviti  u velikim količinama i staviti je u frižider i podgrejati je ponovo kada vam zatreba. Vrlo je isplativo napraviti je , a ako ne možete pronaći vrganje možete slobodno da ih izostavite iz recepta. Ovaj recept služi 4 osobe.

Sastojci

  • 1.5l povrće ili pileće supe
  • oko 20 čenova belog luka
  • 2 velika krompira
  • 30gr sušenih vrganja
  • sveži peršun
  • 4 kašike maslinovog ulja extravirgin
  • 4 kriške hleba
  • 1 chilli
  • 1 grančica ruzmarina

Instrukcije

Sipajte supu u veliki lonac i čekajte da proključa. Iseći krompir na kockice oko 1cm, a beli luk samo zgnječote i uklonite kožu. Kada se supa počne kuvati, dodati vrganje, krumpir, peršin i beli luk i kuvajte ga na laganoj vatri pola sata. Dodajte supu u blender i blendirajte dok ne dobijete glatku konzistenciju. Poslužite je u lepom dubokom i rusticnom tanjiru sa grilovanim hlebom na vrhu i malo maslinovog ulja. Kao što sam rekao ovo je vrlo jednostavna porodična supa koja ide stvarno dobro kao starter pre glavnog jela. Nadam se da ćete probati 🙂

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