Beef and Mushroom Risotto / Rižoto sa junetinom i gljivama

This dish isn’t difficult to make at all. Sure, it takes some time so it’s a labor of love, but it’s also well worth it. All the gentle simmering makes the aromas merry into wonderful rich and deep sauce. Once you add your rice to that, it’s magic. Magic, I tell you. So, while you’re enjoying a slow Saturday morning, start prepping your meat and your veggies and you’ll later enjoy this lunch fit to feast with the gods. Oh yeah, it’s that good.

IMGP8975

IMGP8973

INGREDIENTS:

(Yields 6 servings / 0.99 EUR per serving / 5.97 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp butter (0.27 EUR)

250 g oyster mushrooms (1.33 EUR)

200 g of lean beef (1.33 EUR)

½ tsp nutmeg (0.03 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsley root (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 cups tomato puree (0.53 EUR)

6 cups veggie broth (0.40 EUR)

2 cups rice (0.40 EUR)

Handful of fresh parsley (0.20 EUR)

3 tbsp sour cream (0.20 EUR)

½ cup finely grated hard cheese (0.40 EUR)

IMGP8974

IMGP8977

METHOD:

Tear the mushrooms into strips. Finely dice the beef. Wash and peel the veggies, then pulse them in a food processor until finely grated but stop before they turn into a mush.

Add the oil, butter and mushrooms to a deep skillet on medium heat, then cook for about 10 minutes until mushrooms are slightly browned. Add in the beef, season with nutmeg, salt and pepper, then cook briefly to develop some color on the meat. Add in the shredded veggies, bay leaf, thyme, basil, tomato puree and a bit of veggie broth. Bring to a gentle simmer, reduce heat to low and cook with a lid on for about one and a half hour. Be sure to stir occasionally and as needed add in a bit more broth.

After the sauce has reduced and the beef softened, taste and adjust seasonings. Add in the rice, then gradually add in the broth, a cup at a time, allowing the rice to absorb all the broth before adding in more. Once the rice is cooked through and all the broth is absorbed, stir in fresh parsley, sour cream and cheese. Serve warm.

This dish reheats great and will actually taste even better on the next day. You’ll probably need to add in a splash of water before reheating to thin it out a bit.

IMGP8978


Ovo jelo uopće nije komplicirano za pripremiti, međutim treba vam nešto vremena da se sve nježno iskrčka, a arome prožmu i formiraju prekrasan bogat i ukusan umak. Još kada na kraju u sve dodate i rižu, desi se apsolutna čarolija. Tako da kada budete uživali u nekom sporom subotnjem prijepodnevu, lagano krenite pripremati meso i povrće, a kasnije ćete imati pravu bogovsku gozbu. Da da, definitivno je ovo sve skupa tako fino.

SASTOJCI:

(Za 6 porcija / 7,44 kn po porciji / 44.66 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice maslaca (2,00 kn)

250 g bukovača (10,00 kn)

200 g krte junetine (10,00 kn)

½ žličice muškatnog oraščića (0,25 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 korijen peršina (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 lovorov list (0,20 kn)

1 žličica sušenog timijana – majčine dušice (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 šalice pasirane rajčice (4,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 šalice riže (3,00 kn)

Pregršt svježeg peršina (1,50 kn)

3 žlice kiselog vrhnja (1,50 kn)

½ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Gljive prstima natrgajte na trakice. Junetinu narežite na sitne kockice. Operite i ogulite svo povrće, pa ga propulsirajte u multipraktiku da se usitni, ali obavezno stanite prije nego se sve pretvori u kašu.

Ulje, maslac i gljive stavite u duboku tavu na srednje jaku vatru, pa kuhajte desetak minuta da se gljive blago karameliziraju. Dodajte junetinu, začinite muškatnim oraščićem, solju i paprom, te kratko kuhajte da meso dobije boju. Ubacite sjeckano povrće, lovor, timijan, bosiljak, pasiranu rajčicu i malo temeljca. Neka sve lagano zakrčka, pa onda smanjite vatru na najniže, poklopite i kuhajte oko sat i pol. S vremena na vrijeme sve dobro promiješajte, a prema potrebi dodajte još malo temeljca.

Kada se umak reducirao, a junetina omekšala, kušajte i prilagodite začine. Dodajte rižu, pa postepeno ulijevajte i temeljac, svaki puta po šalicu, kako bi riža popila svu tekućinu prije nego dodate još. Kuhajte uz miješanje, a kada je riža gotova i popila sav temeljac, umiješajte svježi peršin, kiselo vrhnje i sir. Poslužite toplo.

Ovo se jelo super podgrijava i biti će još finije idućeg dana. Morati ćete samo prije podgrijavanja dodati mrvicu vode da malo sve razrijedite.

Beef and Mushroom Risotto / Rižoto sa junetinom i gljivama

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s