Kakheti is a land of sun, grapes and wine. In Kakhetian cuisine is dominated by meat dishes, it is simple and unpretentious, but very satisfying. Famous Kakhetian barbecue, boiled beef, boiled in large pieces, khinkali, chakapuli, a dish of lamb with lots of herbs. Kakheti throughout its history has undergone many invasions of the Persians, so their influence and impact on the Kakheti kitchen, here more than in other cuisines used lamb is a stunning aged cheese from sheep's milk - hood, it Matures in sheep's clothing, which is called. Kakhetians are known for their bread - shoti, it has an elongated shape, tender crumb and crisp crust and baked in clay oven - the tone. But of course Kakheti is first wine! Traditionally, wine is made in qvevri dug in the ground large clay jars, which in Kakheti houses there is a special place - Marani - the wine cellar. Qvevri wine has neperedavaemye aroma, resulting from contact with the clay from the vicinity of the earth. In Kakheti, all associated with wines of Kakhetian his vineyard is his child. Remember the movie "soldier's Father" like an old Kakhetian caresses the vine, through which nearly drove tanks? This is not an invention of the artist, it's true. How much wine and grapes, and toast feasts, festivals and rtveli in the paintings of Pirosmani, also of Kakhetian! Rtveli - a vintage, time for which kakhetians live and work the rest of the year. And now comes the time when the grapes are harvested, the wine is bottled, chacha kicked and you can relax and have a delicious and filling meal. But not all stomach a holiday, you need to think about the soul, here in the post, for example. So I suggest you lean version of the pilaf of lamb. Pilaf this, like every Kakhetian food, simple cooking and wholesome, and even cooked with mushrooms will satisfy any consumer. Prerequisite - the rice should be round and the main spice is the cumin In the photo - part of the panel of Niko Pirosmani "Rtveli in Kakheti".

Onion cut finely. Mushrooms, if small leave whole, if large, cut into slices or quarters, I decided to cut it into four parts (though in the photo it's different), so they felt better. Rice measure out cups to know how much will need water.

On a small amount of vegetable oil stew the onions until transparent.

Add the mushrooms and continue to simmer.

When vypivshaya of the mushroom liquid is reduced by half, add the washed rice and simmer until fully vparivanie liquid.

Next, pour all the boiling water at the rate of 2 cups water to 1 Cup rice plus 1 Cup of water. Sprinkle with salt, stir, bring to a boil and boil 5 minutes on high heat, then remove the flame to low, cover the pan with a lid and cook until done, i.e. until complete evaporation of water.

In the finished risotto, add the cumin and black pepper, stir again, cover with a lid and turn off heat. Cumin can be put ground, but you can grind it in a mortar (I grind), then it falls on the tooth and felt better. The number of cumin - to your taste, but its presence is necessary.