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Rissoto - Alice Kuhar's Recipes

(Jan Verch) (From Button Box Cookbook by Slovenian Junior Chorus)
4 Large or 6 medium-sized onions, chopped fine
5 or 6 Tablespoons bacon drippings, or lard
1 Lb. veal stew meat, cubed
1 Lb. pork meat, cubed
1 Cup canned peas with juice
1/3 Cup canned tomatoes with juice
3/4 Cup rice, well washed

Optional Ingredients:
1 box mushrooms, cleaned and sliced
1 Tablespoon salt
1 Cup broth or hot water
Brown onions in fat. Add the cubed meat and brown 20 minutes. Add salt and tomatoes and simmer slowly for another 20 minutes. If mushrooms are to be added, do it now, and simmer another 10 minutes. Now add rice and peas, spreading them evenly.

The mixture should be stirred frequently to this point, but as soon as the rice is added, do not stir. Shake the pan gently several times. Put pan on a hot plate or over low flame. Cover kettle 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 water is needed, add a little at a time. The finished dish should be moist but not dry or too wet.

Stir well just before serving. Grated Parmesan cheese may be sprinkled over the top at the table, if desired. Serves 6 to 8.

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