Risotto with wild mushrooms , and sirloin steak

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

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

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.

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Rib eye steak with roasted squash and porcini sauce

This is a proper autumn recipe. Squash is amazing ingredient full of vitamins, especially vitamin C and B. Less known is that the squash contains an amino acid that stimulates the production of serotonin in the body, the hormone that makes you happy, so there is no excuse for not eating this amazing vegetable when it’s its season.

It’s very simple to prepare this dish. The only tough part is cooking the steak properly, but I will try to help you with very simple, but useful tip. As you see in pictures, I cooked my steak medium rare, but it can be medium or well done, depending on the cooking time. The point is that you need to constantly touch the steak, so you can see how much it is cooked, and then compare it with the palm. I hope this was useful, in case you didn’t know this before.

For 2 people you will need….

Ingredients

• 2x200gr rib eye steaks (about 2cm thick)
• 1 medium squash
• 6-8 carrots
• 2 sprigs of rosemary
• 20gr dried porcini 
• 100ml cream
• thyme , salt and pepper

Instructions

Cut the carrots lengthwise and cut the squash on 3cm pieces, then put them in roasting tray. Drizzle it with olive oil and sprinkle over chopped rosemary, season it and put it in the oven at 200 degrees celsius for 30-40 minutes. While you’re waiting, drizzle the olive oil over the steaks, season it, and grill them. When they’re done, leave them to rest for 5 minutes. While they are resting and the squash is roasting, put the cream, pinch of thyme and porcini in a blender, and blend until you get the smooth consistency. You are done.

If you follow the schedule of preparation, there is nothing that can go wrong. I hope you will try and enjoy this amazing dish.

Ramstek sa pečenom bundevom i sosom do vrganja

Ovo je pravi jesenje jelo. Tikva ili bundeva je izvanredan sastojak puna vitamina, posebno vitamina C i B. Manje je poznato da  bundeva sadrži aminokiselinu koja stimuliše proizvodnju serotonina u organizmu, hormonaji koji vas čini srećnim , tako da nema razloga ne jesti ovo čudesno povrće kada je u sezoni.

Priprema ovog jela je vrlo jednostavan. Jedini problem može da vam napravi previše ispečen odrezak ili jednostavno ispečen na način koji niste želeli , stoga ću pokušati da vam pomognem sa ovim malim trikom. Bitno je da tokom pečenja lagano pritiskate odrezak kako bi ste primetili koliko je meso mekano odnosno tvrdo. Zavisno od toga da li želite više pečen odrezak meso bi trebalo biti tvrdje , dok ako želite više živ odrezak meso bi trebalo da ostane mekano. Ako vam sve ovo previše konfuzno zvuči najbolje je da pogledate sledeću sliku koja provereno radi svaki put .

Za 2 osobe će vam trebati…

Sastojci

• 2k200gr ramsteka
• 1 srednja bundeva
• 6-8 šargarepa
• 2 grančice ruzmarina
• 20g sušenih vrganja
• 100ml pavlake
• majčina dušica , so i biber

Instrukcije

Isecite šargarepu po dužini na pola i bundevu na komade debljine 3cm i stavite ih u pleh za pečenje. Pospite sa malo maslinovog ulja , iseckanim ruzmarinom i stavite u rernu na 200 stepeni 30-40 minuta. Dok čekate da se bundeva i šargarepa ispeku posolite i pobirete ramstek , polijte ga sa malo maslinovog ulja i stavite u tiganje ili na roštilj da se ispeče. Nakon što ste ih ispekli ostavite ih 5 minuta da odstoje na tanjiru pre serviranja . Dok se odrezak odmara i dok se bundeva peče stavite vrganje, pavlaku i malo majčine dušice u blender i napravite sos.

Ako pratite raspored pripreme ne postoji ništa što može da pođe po zlu. Nadam se da ćete probati i uživati ​​u ovom odličnom jelu.