SUMAR: Ce am folosit pentru 2 flamanzi: o ceapa alba 2-3 ciuperci mari si brune, daca se poate 1 catel de usturoi 1 cana (cca. 150 g) orez prefiert (Arborio e destul de inaccesibil) 1 ceasca (cca. 100ml) vin alb sec 1 fir ceapa verde 1 lingura mare de mascarpone 1 lingura parmezan proaspat razuit (eu am folosit Grana Padano) o jumatate de piept de pui dezosat, in versiunea pentru Carnivor; ulei de masline, unt (cat o nuca) o lingurita de zeama de lamaie sare, piper, oregano apa fierbinte (merge bine si supa de legume, dar eu nu am avut) Ce-am gresit: Mai nimic, de data asta; revin cu un update cand sau daca imi dau seama. A. Poate fi orezul, non-Arborio, ar spune italienii vero. Sau supa de legume in loc de apa. Ce fac mai bun sau mai bine data viitoare: Pun si dovlecel; acum nu mai aveam prin frigider. Si, desigur, orez Arborio. De unde am reteta: Combinatie intre ce am vazut pe net (mai multe retete) si ce am mancat (si mi-a placut) la restaurante cu specific Italian. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 hungry people: 1 white onion 2-3 big brown mushrooms, if possible 1 clove of garlic 1 cup (about 150 g) paraboiled rice (Arborio rice is pretty inaccesible) 1 teacup (about 100ml) dry white Whine 1 spring onion 1 big scoop of mascarpone 1 big tablespoon of freshly grated Parmigiano (i used Grana Padano) some olive oil and butter (about the size of a walnut) one half of boneless chicken breast, for my Meat-Lover. 1 teaspoon of lemon zest salt, pepper, oregano some hot water (or vegetables soup) What I did wrong: I can't quite tell this time; i'll be back with an update when I figure this out. Oh, might be the rice, which was not Arborio, Italians might argue. Or it can be the lack of vegetables soup, instead of water. What I need to do better or tastier the next time: I should add some zucchini; I didn't have this time. And sure, Arborio rice. How I came across this recipe: This is a mix of various recipes seen online and what I've eaten (and liked) in Italian restaurants. Totul a inceput cu o craticioara mica (sa fi avut capacitate de max.3 litri), in care am asezat o suvita de ulei de masline si nitel unt. fireste, dupa ce uleiul s-a incins si untul e aproape topit, am sotat acolo nitel ceapa tocata, pana ce a devenit usor sticloasa. ----------------------------------------------------------------------------------------------------- Everthing started with a small sized pot (mine was about 3 l), in which I added just a splash of olive oil and the butter; surely, after the oil was hot enough and the butter almost melted, I added the diced onion and left it to become glassy-looking. Am pus apoi ciupercile brune taiate grosier; le-am invartit pe toate cat sa se zapaceasca. Am pus usturoiul tocat fin si orezul si am potrivit de sare si piper; am invartit cu simt de raspundere, pana ce orezul s-a acoperit putin de 'unsoarea' din cratita. ----------------------------------------------------------------------------------------------------- I added my roughly chopped mushrooms and give that all a stir; then, I added the finely diced garlic clove and seasoned. Afterwards, I once again give it a steady stir up until the rice was slightly covered in the grease from the pan. n faza aceasta, devenise limpede ca povestea avea nevoie disperata de ceva lichid; asa ca am adaugat vinul si am lasat sa bolboroseasca nitel, cat sa se evapore. Dupa ce lichidul a fost absorbit aproape in totalitate, am continuat sa adaug apa fierbinte, de fiecare data numai cat lichidul sa acopere orezul (exclus clasica balta generata de raportul 3-4 cani de apa la una de orez, adaugate toate deodata - aia merge la pilaful romanesc). Merge si mai bine supa de legume in loc de apa, dar eu nu am avut la indemana. ----------------------------------------------------------------------------------------------------- At this stage, it was clear this pot needed some liquid ASAP; so I added the wine and left it to simmer so that the alcohool aired out. Once the liquid was almost totally absorbed, I kept on adding hot water, little by little, so that each time the liquid would just merely cover the rice (don't pour all water at once). Vegetables soup works even better, but I had none. Dupa ce am adaugat prima apa si ea a fost aborbita, am pus mascarponele si din nou apa fierbinte, potrivit aceleiasi reguli. Am verificat din nou sa fie potrivit de sare si piper. Am repetat operatiunea cu grija ca povestea sa nu se lipeasca de fundul vasului, deci amestecand periodic. ----------------------------------------------------------------------------------------------------- After adding the first dash of water and after the same being almost fully absorbed, I added the mascarpone and once again hot water, according to the same rule of merely covering it. I cheked the taste to be salty and peppery enough and repeated this task making sure the risotto doesn't stick to the bottom of my pot, so I kept on stiring cautiously from time to time. Cand a fost aproape gata, am pus parmezanul si ceapa verde; i-am dat ocazia sa se topeasca si am verificat consistenta; a fost gata cand risotto a devenit cremos si bobul de orez fiert, dar o idee al dente (asta pentru ca asa ne place noua). Am pus o ploaie de oregano uscat si l-am mai lasat cu capacul pus, sa se hodineasca nitel. ----------------------------------------------------------------------------------------------------- When the rizotto was almost ready and the rice grain almost fully cooked, I added the parmesan and diced Spring onion; I gave it some time in order for the parmesan to be melted and checked its consistency; the risotto was finally ready when creamy and the rice grain very slightly al dente (this is how we like it). I then added a splash of dry oregano and left it with the lid on to rest for another bit. Intre timp, am incins si tigaia grill. Sigur ca i-am dat si lui putina atentie si l-am masat in prealabil cu un mix din ulei de masline, sare, piper, oregano si un strop de zeama de lamaie. L-am pus pe foc si, cand s-a rumenit destul, l-am taiat oblic si l-am asezat peste risotto, impreuna cu o (alta) ploaie de parmezan. ----------------------------------------------------------------------------------------------------- Sure, in the mean time I had a hot grill pan ready just waiting for me. And certainly I had to give it some attention and gave the chicken a quick Shiatsu massage with a mix made from some olive oil, salt, pepper, oregano and the lemon zest. I popped it on the grill and - when nice and brown - I cut it in diagonal and placed in over the risotto on the same plate, with a dash of some (more) parmesan. Delicios. Sau, cum ar spune italianul, Delizioso.
----------------------------------------------------------------------------------------------------- Delish. Or, as the Italian might say, Delizioso. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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