Spicy risotto with veal and ajvar with tomato and chili
September 3, 2017
Rice is the oldest foodstuff known to man still widely used to this day. It’s rich in minerals like Phosphorus and Potassium, and is the basic staple to more than half of the world population. There are tens of thousands of different sorts of rice, and probably just as many ways of cooking it.
Spicy risotto with veal and ajvar with tomato and chili is for all those who love hot flavors, and enjoy a hearty lunch or dinner that won’t weigh heavily on the tummy.
Not overly complicated to make, it will take roughly an hour of your time. Carefully following the recipe is important, but the success of this dish lies in having a good, trusted butcher, and in the correct dosing of ajvar with tomato and chili. Especially if you’re cooking for company.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 2 plates
200g short grain white rice
1 dl white wine
1/2l veal or vegetable stock
1 tbsp of ajvar with tomato and chili
salt to taste
2 tbsp oil
Cut veal in small cubes, salt and season with thyme, then brifley fry in hot oil.
Add chopped carrot, 2 tablespoons or more of ajvar with tomato and chili, depending on personal preference, and fry for a few more minutes, stirring constantly.
Next, add previously washed rice, and keep stirring. Fry with meat and carrots until grains become glassy and transparent. Add wine and stir until the liquid evaporates. Then, reduce heat, and start adding your stock gradually, 1-2 tablespoons at the time. Keep stewing in an uncovered pot, stirring occasionally, until the rice soaks up all the liquid, and the grains are fully cooked.
This dish goes well with a fine red wine, and if you enjoy a spicy burst, make sure to top off your plate with an additional spoonful of ajvar with tomato and chili.