Dalmatian Chicken Risotto Recipes

Steps:

• Cut chicken meat into small pieces (1-2 cm large).
• Mince onion very finely.
• If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.
• Finely mince parsley.
• Sauté onion on oil until translucent, than add chicken and sauté on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Sauté until most of the water evaporates.
• Wash rice and add into chicken. Following the manufacturers manual (3:1 - water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
• Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.

Steps:

• Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
• Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
• Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
• If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
• Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".

Steps:

• Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
• Finely mince garlic and parsley leaves.
• Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
• After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
• Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
• Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
• Cook for 2-3 minutes more and serve with grated parmesan cheese.

Steps:

• Spray 12" nonstick skillet with cooking spray; heat over medium-high heat.
• Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
• Stir in broth; heat to boiling.
• Stir in rice; reduce heat.
• Cover and simmer without stirring 10 minutes.
• Stir in asparagus,Canadian Bacon and basil.
• Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
• Remove from the heat.
• Stir in cheese. Season with salt and pepper to taste. Serve.