Slovenian Rizota Recipe

by David M. Skarja
(North Huntingdon, Pa. USA)

Recipe for rizota:
1 pound veal cutlet
1 diced small onion
4 12ounce cans of beef stock
4 tablespoons of marjoram
2 cups of minute rice
3 tablespoons of olive oil or lard

Heat the oil or lard, then add the onion until it is transparent.
Then add the veal and 2 tablespoons of marjoram cook on high until the veal is browned.
When the veal is brown and the marjoram is starting to stick to the skillet, add the beef stock and the rest of the marjoram and turn the heat down to low.
Cook on low with no lid for 45 minutes.
After 45 minutes turn the heat up to high and add the rice, stiring it into the veal.
Cover the skillet and turn the heat down to low.
Cook on low for 5 to 10 minutes.
The dish is now complete

**serve with a vinegar and oil salad and homemade bread**