Rižota with Mlinci and Coleslaw
Menu Rižota (Risotto) Mlinci (Baked Noodles) Coleslaw At first, I overlooked the recipes for Slovenian-style risotto, or rižota. Each one of the cookbooks had a version. Sometimes the meat mixture varied, but otherwise they were all fairly similar. Not too exciting, I thought. They seemed like simplified, less rich versions of the classic Italian dish. None of that slow stirring so that the rice gradually absorbed the liquid. But I decided to give rižota a try. I stuck pretty closely to the version offered by the Progressive Slovene Women of America. I substituted beef for veal and used a little less pork. I upped the tomatoes slightly and, as usual, substituted olive oil for fat or lard. Naturally, I used frozen peas instead of canned. (Maybe I'll try fresh next time.) When it came to the rice, I used the long grain variety we had on hand. Short grain, like arborio, is usually recommended for risotto. 1 lb. ...