Wednesday, June 24, 2009

Risotto with kidneys

  • 1 beef or 2 veal or pork kidneys
  • 1 cup rice
  • 2 cups meat broth or water
  • 3 tbsp lard
  • 3 onions
  • 2 tbsp tomato sauce
  • ½ tspn paprika
  • salt and pepper, to taste
  • a little sugar
  • grated parmesan, to taste
  • chopped parsley, for garnish
To prepare this recipe, first remove the outer membranes from the kidneys, split in half lengthwise, remove the interior fatty tissues and slice thinly. Set to boil starting with cold water. After it comes to a boil, drain and wash the kidneys with tepid water.
Finely chop the onion, fry in 2 tablespoons of lard until softened, add tomato sauce, paprika, one cup meat broth or water, salt, pepper, sugar and the kidneys. Simmer until the kidneys are done.

In the meantime, fry the rice in one tablespoon of lard, add a cup meat broth. Place the rice in a greased Bundt pan, cover and set into the oven to bake.
When the rice is done, turn onto a plate, spread some grated parmesan on top and place the kidneys and sauce in the middle hole.
Garnish with chopped parsley on top and serve hot.
This recipe (with modifications) is popular not only in Romania but also in many other Balkan countries.



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