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Slovenian Rissoto - Alice Kuhar's Recipes

(From American Slovenian Club "Our Favorite Recipes)
1 lb. stew veal, cubed
3/4 cup washed, raw rice
1 lb. pork, cubed
4-6 large onions, chopped fine
1 cup broth or hot water
1 tablespoon salt
1/2 cup canned tomatoes with juice
5-6 tablespoons lard or bacon drippings
1 box mushrooms, sliced
1 cup peas & juice
Brown onions in fat. Add the cubed meat, and brown 20 minutes. Add salt and tomatoes, and simmer slowly for another 20 minutes. Add optional mushrooms now and simmer another 10 minutes. Now add rice and peas, spreading them evenly. This mixture should be stirred frequently up to this point, but as soon as the rice is added, do NOT stir, but shake the pan gently several times. Turn heat to low and cover pan tightly, and allow to simmer 15 to 20 minutes until rice puffs up and is done. A cup of broth or hot water should be added as rice cooks, so that the mixture remains moist. If more liquid is needed, add a little at a time.

The finished dish should be moist but not dry or too wet. Stir well before serving. Grated Parmesan cheese may be sprinkled over top at the table, if desired.

This dish may be made with stewing chicken for which the stewing time should be lengthened in accordance with the toughness of the bird prior to adding the rice. If made with mushrooms only, stewing time is cut down to about one half.

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