{"id":14,"date":"2015-06-30T22:36:45","date_gmt":"2015-06-30T20:36:45","guid":{"rendered":"http:\/\/stanicek.com\/wordpress\/kucharka\/?p=14"},"modified":"2023-11-30T00:46:58","modified_gmt":"2023-11-29T23:46:58","slug":"risotto-kremove-rizoto","status":"publish","type":"post","link":"https:\/\/pixy.cz\/kucharka\/risotto-kremove-rizoto\/","title":{"rendered":"Risotto (kr\u00e9mov\u00e9 rizoto)"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Suroviny (3\u20134 porce)<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 hrnek <strong>r\u00fd\u017ee<\/strong> \u2014 kulatozrnn\u00e1, nejl\u00e9pe Arborio, Carnarolli apod. Neproplachujeme!<\/li><li>1 l <strong>v\u00fdvaru<\/strong> \u2014 ku\u0159ec\u00ed, p\u0159\u00edp. i jin\u00fd (je-li bujon z instantn\u00edho polotovaru, tak\u00a0aspo\u0148 n\u011bjak\u00fd kvalitn\u00ed a bez glutam\u00e1tu!)<\/li><li>1 <strong>\u0161alotka<\/strong> nebo men\u0161\u00ed cibule<\/li><li>voliteln\u011b \u010desnek a \u0159ap\u00edkat\u00fd celer<\/li><li>olivov\u00fd <strong>olej<\/strong><\/li><li>sklenka b\u00edl\u00e9ho <strong>v\u00edna<\/strong><\/li><li>strouhan\u00fd <strong>parmaz\u00e1n<\/strong> \u2013 asi hrst<\/li><li>cca l\u017e\u00edce studen\u00e9ho <strong>m\u00e1sla<\/strong><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Postup<\/h2>\n\n\n\n<ol class=\"ol1 wp-block-list\"><li><span class=\"s2\">Na oleji se osma\u017e\u00ed nadrobno nakr\u00e1jen\u00e1 \u0161alotka nebo cibule, pak se p\u0159id\u00e1 r\u00fd\u017ee a nech\u00e1 se chv\u00edli sma\u017eit.<\/span> P\u0159\u00edp. m\u016f\u017eeme ud\u011blat <em>sofrito<\/em>, kdy spolu s cibulkou ope\u010deme v z\u00e1kladu stejn\u011b nadrobno nakr\u00e1jen\u00fd \u010desnek a \u0159ap\u00edkat\u00fd celer. Sofrito je z\u00e1klad mnoha italsk\u00fd j\u00eddel a d\u00e1 rizotu mnohem lep\u0161\u00ed chu\u0165 ne\u017e samotn\u00e1 cibulka.<\/li><li>Kdy\u017e z\u00e1klad zesklovat\u00ed, d\u0159\u00edv ne\u017e zza\u010dne zl\u00e1tnout, p\u0159isypeme r\u00fd\u017ei a chv\u00edli op\u00e9k\u00e1me se z\u00e1kladem.<\/li><li><span class=\"s2\">Podlijeme v\u00ednem a d\u016fkladn\u011b zam\u00edch\u00e1me, aby se ode dna odlepily p\u0159\u00edpadn\u00e9 nasma\u017een\u00e9 kousky.<\/span><\/li><li><span class=\"s2\">A\u017e se v\u00edno vydus\u00ed, r\u00fd\u017ee&nbsp;se po tro\u0161k\u00e1ch podl\u00e9v\u00e1 v\u00fdvarem \u2013 v\u017edy a\u017e se vydus\u00ed, podlije se dal\u0161\u00ed nab\u011bra\u010dkou. Na m\u00edrn\u00fd v\u00fdkon, dusit zvolna a pr\u016fb\u011b\u017en\u011b m\u00edchat. Trv\u00e1 to cca 20 min.<\/span><\/li><li><span class=\"s2\">Na konci mus\u00ed b\u00fdt&nbsp;r\u00fd\u017ee m\u011bkk\u00e1 (podle chuti, spr\u00e1vn\u011b m\u00e1 b\u00fdt \u201eal dente\u201d \u2013 trochu pevn\u011bj\u0161\u00ed na skus) a konzistence polotekut\u00e1. Pokud risotto moc zhoustlo, dolijeme je\u0161t\u011b v\u00fdvar. Odstav\u00edme z plotny, vm\u00edch\u00e1me&nbsp;strouhan\u00fd parmaz\u00e1n a n\u011bkolik kousk\u016f studen\u00e9ho m\u00e1sla. U\u017e neva\u0159it!<\/span><\/li><\/ol>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"719\" src=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/11\/IMG_1224-1200x719.jpeg\" alt=\"\" class=\"wp-image-397\" srcset=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/11\/IMG_1224-1200x719.jpeg 1200w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/11\/IMG_1224-640x383.jpeg 640w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/11\/IMG_1224-768x460.jpeg 768w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/11\/IMG_1224-1536x920.jpeg 1536w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/11\/IMG_1224-2048x1226.jpeg 2048w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Risotto&nbsp;se pod\u00e1v\u00e1&nbsp;ihned!<\/strong>&nbsp;\u0158\u00edk\u00e1 se, \u017ee host \u010dek\u00e1 na rizoto, nikdy rizoto na hosta. Rychle vysych\u00e1 a ztrat\u00ed kr\u00e9movou konzistenci. Trochu zachr\u00e1nit se to d\u00e1&nbsp;dolit\u00edm trochy v\u00fdvaru a kr\u00e1tk\u00fdm pova\u0159en\u00edm. Risotto m\u00e1 b\u00fdt&nbsp;jako \u0159id\u0161\u00ed ka\u0161e, na tal\u00ed\u0159i se m\u00e1 sp\u00ed\u0161 pomali\u010dku rozt\u00e9ct, rozhodn\u011b se z n\u011bj ned\u011blaj\u00ed kope\u010dky nab\u011bra\u010dkou!<\/p>\n\n\n\n<p>Toto je z\u00e1kladn\u00ed recept a lze d\u011blat spoustu variant. Lze ochutit \u0161afr\u00e1nem nebo p\u0159idat nap\u0159. \u0161petku tymi\u00e1nu, bazalku nebo jin\u00e9 bylinky, do z\u00e1kladu p\u0159idat r\u016fznou zeleninu, p\u0159idat \u010derstv\u00e9 du\u0161en\u00e9 houby, krevety,&nbsp;kousky d\u00fdn\u011b nebo pyr\u00e9, kousky osma\u017een\u00e9ho lososa nebo jinou rybu, \u2026 Fantazii se meze nekladou. A\u017e na&nbsp;p\u00e1r v\u00fdjime\u010dn\u00fdch speci\u00e1ln\u00edch recept\u016f do risotta nepat\u0159\u00ed smetana ani jin\u00e9 ml\u00e9ko.&nbsp;Pokud do risotta vkl\u00e1d\u00e1me rybu, krevety nebo t\u0159eba ku\u0159e, je dobr\u00e9 je op\u00e9ct zvl\u00e1\u0161\u0165 a trochu v\u00fdrazn\u011bji ochutit, aby v jemn\u011bj\u0161\u00ed konzistenci&nbsp;r\u00fd\u017ee hezky vynikly.<\/p>\n\n\n\n<p>Viz t\u00e9\u017e:&nbsp;<a href=\"http:\/\/pixy.cz\/pixynergia\/2010\/03\/27\/risotto-neni-rizoto\">Risotto nen\u00ed rizoto<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suroviny (3\u20134 porce) 1 hrnek r\u00fd\u017ee \u2014 kulatozrnn\u00e1, nejl\u00e9pe Arborio, Carnarolli apod. Neproplachujeme! 1 l v\u00fdvaru \u2014 ku\u0159ec\u00ed, p\u0159\u00edp. i jin\u00fd (je-li bujon z instantn\u00edho polotovaru, tak\u00a0aspo\u0148 n\u011bjak\u00fd kvalitn\u00ed a bez glutam\u00e1tu!) 1 \u0161alotka nebo men\u0161\u00ed cibule voliteln\u011b \u010desnek a \u0159ap\u00edkat\u00fd celer olivov\u00fd olej sklenka b\u00edl\u00e9ho v\u00edna strouhan\u00fd parmaz\u00e1n \u2013 asi hrst cca l\u017e\u00edce studen\u00e9ho [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":202,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[8,19,32,40],"class_list":["post-14","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","tag-bezmase","tag-italska","tag-ryze","tag-vareni"],"_links":{"self":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/14","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/comments?post=14"}],"version-history":[{"count":4,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/14\/revisions"}],"predecessor-version":[{"id":400,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/14\/revisions\/400"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media\/202"}],"wp:attachment":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media?parent=14"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/categories?post=14"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/tags?post=14"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}