{"id":3604,"date":"2014-11-10T12:02:56","date_gmt":"2014-11-10T10:02:56","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3604"},"modified":"2024-09-24T19:32:54","modified_gmt":"2024-09-24T17:32:54","slug":"bravcove-rizoto-obycajne-slovenske","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3604","title":{"rendered":"Brav\u010dov\u00e9 rizoto – oby\u010dajn\u00e9 slovensk\u00e9"},"content":{"rendered":"

\"rizoto<\/a><\/p>\n

No \u00e1no, s t\u00fdm talianskym risottom\u00a0 m\u00e1 spolo\u010dn\u00e9, akur\u00e1t ry\u017eu.\u00a0 Ale u n\u00e1s to talianske,\u00a0 kr\u00e9mov\u00e9, s v\u00ednom a v\u0161etk\u00fdmi t\u00fdmi\u00a0 vecami, v\u00f4bec nejde.\u00a0 A tak rob\u00edm toto slovensk\u00e9 . Je to vlastne oby\u010dajn\u00e9 m\u00e4sov\u00e9 sot\u00e9, zmie\u0161an\u00e9 s uvarenou ry\u017eou a posypan\u00e9 syrom.\u00a0 A to p\u00ed\u0161em o tom lep\u0161ej\u0161om rizote….si pam\u00e4t\u00e1m rizoto mojej podkonickej, starej mamky….uvaren\u00e1 sliepka z polievky, nakr\u00e1jan\u00e1 spolu s tou uvarenou ko\u017eou,\u00a0 uvaren\u00e1 zelenina z polievky, v\u0161etko nakr\u00e1jan\u00e9 na kocky a zmie\u0161an\u00e9 s ry\u017eou, zvlh\u010denou,\u00a0 jednou vare\u0161kou polievky \ud83d\ude42
\nKe\u010f si spomeniem na tie uvaren\u00e9 ko\u017ee, tak ma tro\u0161ku st\u00e1le trasie.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

150g brav\u010dova m\u00e4sit\u00e1 krkovi\u010dka
\n300 g mrazen\u00e1 zelenina (samozrejme m\u00f4\u017ee byt \u010derstv\u00e1, ale v ka\u017edom pr\u00edpade tam nesmie ch\u00fdba\u0165 hr\u00e1\u0161ok)
\n2 stonky stopkat\u00e9ho zeleru
\n100 ml pasirovan\u00e9 paradajky (alebo hrs\u0165 \u010dere\u0161\u0148ov\u00fdch paradajok)
\n150 g (cca 150 ml hrn\u010dek) divok\u00e1 ry\u017ea
\nso\u013e, \u010derstvo mlet\u00e9 korenie,
\n1 mal\u00e1 ly\u017ei\u010dka koriandrov\u00fd pr\u00e1\u0161ok
\n1 ly\u017ei\u010dka mlet\u00e1 paprika (pol na pol p\u00e1liv\u00e1 a sladk\u00e1)
\n1 bobkov\u00fd list
\npetr\u017elenov\u00e1 v\u0148a\u0165
\n2 polievkov\u00e9 ly\u017eice olej + pl\u00e1tok masla
\n1 men\u0161ia cibu\u013ea
\n\u00faden\u00fd o\u0161tiepkov\u00fd syr na pos\u00fdpanie<\/p>\n

Postup<\/h2>\n

M\u00e4so nakr\u00e1jame na mal\u00e9 p\u00e1siky a tie e\u0161te na vhodn\u00e9 kocky. Cibulu nasek\u00e1me a zeler na mesia\u010diky.
\nNa oleji spen\u00edme cibu\u013eu, bobkov\u00fd list\u00a0 a prid\u00e1me m\u00e4so. V\u0161etko dobre orestujeme, prid\u00e1me zeler a poprekrajovan\u00e9 \u010dere\u0161\u0148ov\u00e9 paradajky.<\/p>\n

\"rizoto<\/a><\/p>\n

Ak pou\u017eijeme pasirovane \u00e9paradajky, tak tie prilejeme nesk\u00f4r.
\nM\u00e4so osol\u00edme, okoren\u00edme, prid\u00e1me koriandrov\u00fd pr\u00e1\u0161ok, mlet\u00fa papriku a premie\u0161ame.
\nAk pou\u017eijete miesto paradajok, paradajkov\u00fa \u0161\u0165avu, tak teraz ju vlejeme. Podlejeme hor\u00facou vodou, aby bolo m\u00e4so prikryt\u00e9 a d\u00e1me dusi\u0165.<\/p>\n

\"rizoto<\/a>
\nKe\u010f je m\u00e4so hotov\u00e9 (to moje 45 min\u00fat), k m\u00e4su d\u00e1me mrazen\u00fa zeleninu\u00a0 v ktorej je hr\u00e1\u0161ok. To iste plat\u00ed aj pre \u010derstv\u00fa (mrkva, hr\u00e1\u0161ok, karfiol, kaler\u00e1b a pod), nakr\u00e1jan\u00fa na mali\u010dk\u00e9 kocky.
\nM\u00e4so dodus\u00edme spolu so zeleninou, aby bolo v\u0161etko m\u00e4kk\u00e9.
\nPrid\u00e1me pl\u00e1tok masla a ak treba dolejeme tro\u0161i\u010dku hor\u00facou vodou.
\nUvar\u00edme pod\u013ea obvykl\u00e9ho postupu osobitne ry\u017eu. Ja pou\u017e\u00edvam divok\u00fa, videla som ju v Bille a pred\u00e1vali ju pod n\u00e1zvom „exotick\u00e1“…netu\u0161\u00edm pre\u010do ju takto nazvali.
\nRy\u017eu zmie\u0161ame s m\u00e4sov\u00fdm sot\u00e9. Ned\u00e1vame v\u0161etko naraz, m\u00f4\u017ee sa sta\u0165, \u017ee budete mat ve\u013ea ry\u017ee a m\u00e1lo \u0161\u0165avy, alebo m\u00e1lo ry\u017ee a ve\u013ea \u0161\u0165avy :-).<\/p>\n

Mie\u0161ajte postupne.<\/p>\n

Na z\u00e1ver v\u0161etko e\u0161te ochut\u00edme a vmie\u0161ame nasekan\u00fa petr\u017elenov\u00fa v\u0148a\u0165.\u00a0 Pred pod\u00e1van\u00edm posypeme str\u00fahan\u00fdm \u00faden\u00fdm syrom.<\/p>\n","protected":false},"excerpt":{"rendered":"

No \u00e1no, s t\u00fdm talianskym risottom\u00a0 m\u00e1 spolo\u010dn\u00e9, akur\u00e1t ry\u017eu.\u00a0 Ale u n\u00e1s to talianske,\u00a0 kr\u00e9mov\u00e9, s v\u00ednom a v\u0161etk\u00fdmi t\u00fdmi\u00a0 vecami, v\u00f4bec nejde.\u00a0 A tak rob\u00edm toto slovensk\u00e9 . Je to vlastne oby\u010dajn\u00e9 m\u00e4sov\u00e9 sot\u00e9, zmie\u0161an\u00e9 s uvarenou ry\u017eou a posypan\u00e9 syrom.\u00a0 A to p\u00ed\u0161em o tom lep\u0161ej\u0161om rizote….si pam\u00e4t\u00e1m rizoto mojej podkonickej, starej […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,14],"tags":[],"class_list":["post-3604","post","type-post","status-publish","format-standard","hentry","category-bravcove_maso","category-ryza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-W8","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3604"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3604\/revisions"}],"predecessor-version":[{"id":10380,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3604\/revisions\/10380"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}