Rižot od mesa

Ingredients:

• 75 dag of boneless meat (lamb, veal, chicken)
• 35 dkg of rice
• 2 onions
• 2-3 spoons of pesto
• canned tomatoes
• A spoon of fat or 3-4 spoons of oil
• Salt, pepper
• A bit of nutmeg
• Cheese gratin

Preparation:

Fry the onion on a grater in fat or oil, then add the diced meat. Stew until the meat changes color, then add canned food (if desired). Briefly stir everything together and cover with a little warm soup or water. As soon as it boils, add the pesto (bacon, garlic and parsley) and continue cooking in a covered pot. When the meat is soft, add the rice and stir briefly without water, so that the rice absorbs the liquid from the meat. Salt, pepper and sprinkle with a little nutmeg. Continue cooking while constantly adding hot water, and it is even better to add vegetable or meat stock. Serve the finished risotto hot, sprinkled with grated cheese.

Interesting facts about the dish:

A family recipe that is passed down from generation to generation. In the risotto with lamb, from the spring, in Boka, young biž is added, modeled after the Venetian rice-biž. Bokelji claim that rice-biji with lamb is much better and tastier than the original version. Lamb is often replaced by young lamb giblets in Bokelje rice-biji, which turns this dish into a special local delicacy.