Rizzoto with Kidneys
Rizzoto with Kidneys Recipe - Authentic Romanian Cuisine
Introduction
Rizzoto with Kidneys is a delicious and hearty dish that combines tender kidneys with flavorful rice. This recipe is sure to impress your family and friends with its unique flavors and textures.
History
Rizzoto with Kidneys is a traditional dish that originated in Italy. It has been enjoyed for generations as a comforting and satisfying meal. The combination of tender kidneys and creamy rice makes this dish a favorite among many.
Ingredients
How to prepare
- Remove the outer membranes from the kidneys, split them in half lengthwise, remove the interior fatty tissues, and thinly slice them.
- Place the kidneys in a pot with cold water and bring it to a boil.
- Once boiling, drain the kidneys and rinse them with tepid water.
- Finely chop the onion and fry it in 2 tbsp of lard until softened.
- Add tomato sauce, paprika, one cup of meat broth or water, salt, pepper, sugar, and the kidneys to the pan.
- Simmer the mixture until the kidneys are cooked through.
- Meanwhile, fry the rice in one tablespoon of lard and then add a cup of meat broth.
- Transfer the cooked rice to a greased bundt pan with a hole in the middle, cover it, and bake it in the oven.
- Once the rice is done, turn it onto a plate and sprinkle grated parmesan on top.
- Place the cooked kidneys and sauce in the middle hole of the rice.
- Garnish with chopped parsley and serve hot.
Variations
- Add diced bell peppers or mushrooms to the sauce for extra flavor.
- Use chicken or beef kidneys instead of pork for a different taste.
- Substitute the rice with quinoa or couscous for a gluten-free option.
Cooking Tips & Tricks
Be sure to remove the outer membranes and fatty tissues from the kidneys before slicing them.
- Boil the kidneys in water before adding them to the sauce to remove any excess fat.
- Fry the rice in lard before baking it in the oven to give it a crispy texture.
- Garnish the dish with fresh parsley for a pop of color and flavor.
Serving Suggestions
Serve Rizzoto with Kidneys with a side salad or steamed vegetables for a complete meal. Pair it with a glass of red wine for a perfect dining experience.
Cooking Techniques
Boil the kidneys before adding them to the sauce to remove any excess fat.
- Fry the rice in lard before baking it in the oven for a crispy texture.
Ingredient Substitutions
Use vegetable broth instead of meat broth for a vegetarian option.
- Substitute olive oil for lard for a healthier alternative.
Make Ahead Tips
Prepare the kidneys and sauce ahead of time and store in the refrigerator until ready to assemble and bake.
Presentation Ideas
Serve Rizzoto with Kidneys on a large platter with a garnish of fresh parsley for a beautiful presentation. - Arrange the dish in individual serving bowls for a more elegant presentation.
Pairing Recommendations
Pair Rizzoto with Kidneys with a side of garlic bread or crusty Italian bread for a complete meal.
- Serve with a side of roasted vegetables or a green salad for a balanced meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until heated through before serving.
Nutrition Information
Calories per serving
- Approximately 400 calories per serving
Carbohydrates
- Rice: 45g per serving
- Tomato sauce: 5g per serving
Fats
- Lard: 15g per serving
- Parmesan cheese: 8g per serving
Proteins
- Kidneys: 20g per serving
Vitamins and minerals
Vitamin A: 10% of daily value per serving
- Iron: 15% of daily value per serving
Alergens
Contains dairy (Parmesan cheese)
Summary
Rizzoto with Kidneys is a balanced meal that provides a good source of protein, carbohydrates, and fats. It is also rich in vitamins and minerals, making it a nutritious choice for a satisfying meal.
Summary
Rizzoto with Kidneys is a delicious and comforting dish that is perfect for a cozy dinner at home. With its rich flavors and hearty ingredients, this recipe is sure to become a favorite in your household. Enjoy!
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Rizzoto with Kidneys. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Italy. We spent the morning wandering through the bustling marketplace, where the air was filled with the tantalizing aroma of fresh herbs and spices.
As we made our way through the crowded stalls, Maria suddenly stopped in front of a vendor selling the most beautiful array of fresh produce. Among the vibrant fruits and vegetables, I noticed a small basket filled with plump, pink kidneys. Maria's eyes lit up with excitement as she picked up a few of them and declared that she had the perfect recipe in mind.
Curious and eager to learn, I followed Maria back to her cozy kitchen, where she began to prepare the ingredients for the dish. She explained that Rizzoto with Kidneys was a traditional Italian dish that she had learned from her own grandmother many years ago. As she chopped and sautéed, the kitchen filled with the rich, savory scent of garlic and onions.
I watched in awe as Maria expertly cooked the kidneys, adding a splash of white wine and a handful of fresh herbs to enhance their flavor. The dish started to come together as she stirred in the creamy risotto rice, slowly adding ladlefuls of hot broth to create a luscious, velvety texture.
As the dish simmered on the stove, Maria regaled me with stories of her childhood in the village, where she would help her grandmother in the kitchen, learning the time-honored recipes that had been passed down through generations. She spoke with such passion and nostalgia, her eyes sparkling with memories of family gatherings and festive feasts.
Finally, the Rizzoto with Kidneys was ready, and Maria ladled generous portions onto our plates. The first bite was a revelation – the creamy rice was perfectly cooked, with a subtle tang from the kidneys and a burst of flavor from the fresh herbs. It was a dish that spoke of tradition and heritage, a taste of Italy that transported me back to simpler times.
I left Maria's house that day with a full belly and a heart filled with gratitude. Not only had I learned a delicious new recipe, but I had also experienced a glimpse into the soul of Italian cooking – a tradition of warmth, love, and connection that transcended time and borders.
Since that day, Rizzoto with Kidneys has become a staple in my own kitchen. I have perfected the recipe, adding my own twist with a touch of lemon zest and a sprinkle of Parmesan cheese. Each time I make it, I am reminded of my dear friend Maria and the magical day we spent together in her kitchen, sharing stories and flavors that will stay with me forever.
And so, I continue to cook and create, drawing inspiration from the recipes and memories that have been passed down to me. For in the kitchen, as in life, it is the simple acts of sharing and savoring that truly nourish the soul. And for that, I am eternally grateful.
Categories
| Beef Recipes | Kidney Recipes | Pork Recipes | Rice Recipes | Risotto Recipes | Romanian Meat Dishes | Romanian Recipes | Veal Recipes |