Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Rice meat
The rice meat unites many worlds, from the spicy paprika of the Balkans to the Emmental cheese of Switzerland and the risotto rice of Italy.
Preparation time: 1 hour
Difficulty level: 2 out of 5
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | Pork shoulder |
| 3 | tablespoon(s) | Pork lard |
| 2 | piece(s) | Large onions, finely chopped |
| 1 | piece(s) | Long red sweet bell pepper, cut into small cubes |
| 1,5 | tablespoon(s) | Tomato paste |
| 1,5 | tablespoon(s) | Paprika, sweet |
| 150 | ml | White wine |
| 1 | leave | Bay leaf |
| 1 | tablespoon(s) | Caraway seeds, coated, ground |
| some | Marjoram | |
| ca. 750 | ml | Chicken soup |
| 200 | g | Long grain rice |
| 150 | g | Grated Emmental cheese |
| Salt | ||
| Pepper | ||
- Cut the pork into cubes about three centimetres in size. Heat the lard in a heavy roasting tin and slowly brown the finely chopped onions in it. Add the garlic and fry briefly along with the diced bell pepper. Add the meat and fry for a few minutes. Then add the tomato purée and continue to fry.
- Add the paprika powder, mix in briefly and pour in the wine. Stir in the bay leaf, caraway and marjoram, season with salt and pepper and simmer until most of the wine has evaporated. Pour in the soup, cover and simmer gently for about 20 minutes.
- In the meantime, preheat the oven to 180 °C. Stir the rice into the simmering mixture and make sure that everything is covered with a finger's breadth of soup. Place in the oven, cover and cook for at least half an hour. After this, the rice should have absorbed most of the soup, but should not be dry, but have the consistency that the Viennese call "patzert". If not, stir in some hot soup. Season to taste. Serve in soup bowls, sprinkle with plenty of Emmental cheese and serve with a green salad.
