{"id":9694,"date":"2022-03-21T12:54:42","date_gmt":"2022-03-21T10:54:42","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=9694"},"modified":"2022-03-21T14:23:54","modified_gmt":"2022-03-21T12:23:54","slug":"ryzove-gulky-arancini","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=9694","title":{"rendered":"Ry\u017eov\u00e9 gu\u013eky – arancini"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"\/<\/a><\/figure>\n\n\n

Mne sa ohromne p\u00e1\u010dia\u00a0 mu\u017ei bez vlasov a je skvel\u00e9, \u017ee mnoh\u00ed chlapi to pova\u017euj\u00fa za m\u00f3dny prvok a nezahadzuj\u00fa sa s prehadzova\u010dkami, s na\u010dechr\u00e1van\u00edm svojich 10 vlasov v dvoch radoch do dojmu bohatej \u0161tice a nedajbo\u017ee s tup\u00e9 a pr\u00ed\u010deskami.
Legend\u00e1rny prehadzova\u010dk\u00e1r, bol prv\u00fd premi\u00e9r feder\u00e1lnej vl\u00e1dy po revol\u00facii , Mari\u00e1n \u010calfa. \"\"<\/a><\/p>\n

Bo\u017ee to bolo. Som \u010d\u00edtala niekde v \u017eenskom magaz\u00edne rozhovor s pani \u010calfovou . Nebol to nejako seri\u00f3zny rozhovor, lebo tam rozpr\u00e1vala,\u00a0 ako tr\u00e1via sviatky rodinn\u00e9 a \u010do pe\u010die a var\u00ed a tak. No a jedna z ot\u00e1zok bola, nepam\u00e4t\u00e1m si presn\u00e9 znenie, ale nie\u010do v tom zmysle, \u017ee na\u010do zbiera u\u017e dlh\u00e9 roky\u00a0 odvahu, nie\u010do sk\u00fasi\u0165 a st\u00e1le to nedok\u00e1zala. Ona odpovedala, \u017ee p\u00e1na \u010calfu strih\u00e1 ona sama a \u017ee u\u017e dlh\u00e9 roky sa odhodl\u00e1va mu t\u00fa prehadzova\u010dku odstrihn\u00fa\u0165.
A zase niekde som \u010d\u00edtala rozhovor Milana K\u0148a\u017eka , kde sa ho p\u00fdtali na veci z \u010dias, ke\u010f p\u00f4sobil v politike a jedna ot\u00e1zka bola v takom zmysle, \u017ee \u010di tam za\u017eili aj nie\u010do smie\u0161ne.
A on hovoril, \u017ee ke\u010f v\u00edtali na letisku Sv\u00e4t\u00e9ho Otca J\u00e1na Pavla II, tak f\u00fakal siln\u00fd vietor. A Mari\u00e1n \u010calfa st\u00e1l v prednom rade a tie prehadzova\u010dkov\u00e9,\u00a0 dlh\u00e9 vlasy mu v tom vetre viali\u00a0 okolo hlavy,\u00a0 ako z\u00e1stava a v jednom momente,\u00a0 mu t\u00e1 vec,\u00a0 st\u00e1la rovno kolmo k lebke. \u017de on nemohol a \u017ee v\u0161etci v radoch za \u010calfom, plakali od smiechu.
Teraz som si pozrela na aktu\u00e1lne fotky a videla som, \u017ee t\u00fa vec na hlave u\u017e nem\u00e1.
O \u010dechren\u00ed , lakovan\u00ed a farben\u00ed vlasov,\u00a0 by n\u00e1m vedel porozpr\u00e1va\u0165,\u00a0 exprezident USA,\u00a0 Donald Trump.\u00a0 \"\"<\/a>
Vtipn\u00e9 historky s n\u00edm neviem, lebo o Trumpovi \u010d\u00edtam, len ke\u010f na neho nad\u00e1vaj\u00fa a bulv\u00e1r o \u0148om ma nebav\u00ed.
Zn\u00e1my , tup\u00e9 boy,\u00a0 je spev\u00e1k Du\u0161an Gr\u00fa\u0148. Viete, \u017ee ja som sa o tom, \u017ee on nos\u00ed pr\u00ed\u010desok,\u00a0 dozvedela\u00a0 len pred p\u00e1r rokmi? Myslela som si, \u017ee si tie vlasy farb\u00ed, ale \u017ee to vlastne nie s\u00fa jeho vlasy,\u00a0 som dlho,\u00a0 dlho,\u00a0 dlho nevedela.
Vtipn\u00fd pr\u00ed\u010desok nos\u00ed kub\u00e1nsky n\u00e1vrh\u00e1r Osmany Laffita.
Ten spo\u010diatku chodil na holo, ale zrazu pri\u0161iel s t\u00e1\u00e1\u00e1\u00e1kou \u010duprinou na hlave. A potom bol u Karla \u0160\u00edpa v talkshow a tam hovoril, \u017ee to si norm\u00e1lne lep\u00ed a m\u00f4\u017ee sa s t\u00fdm aj k\u00fapa\u0165. Mimochodom,\u00a0 Osmany je ve\u013emi vtipn\u00fd \u010dlovek, som sa dosmiala. A \u010do je sympatick\u00e9, \u017ee on si t\u00fa \u010duprinu na hlave nefarb\u00ed, aby ju mal st\u00e1le \u010diernu, ale farb\u00ed si ju tak, aby bolo jasn\u00e9, \u017ee starne.
\"\"<\/a>\u00a0
Tak\u00fd Bruce Willis,\u00a0 pred t\u00fdm ako mal vlasy, nepopieram, bol to kr\u00e1sny chlap, ale ako holohlav\u00fd….jujky jujky.
Komis\u00e1r Montalbano je holohlav\u00fd a\u00a0 \u010do sa t\u00fdka m\u0148a, je to kr\u00e1sny chlap.\u00a0
\"\"<\/a><\/p>\n

Ale len do pol p\u00e1sa.
Ak sledujete tento detekt\u00edvny seri\u00e1l zo Sic\u00edlie, tak si v\u0161imnite.
On V\u00e1m m\u00e1 stra\u0161ne kriv\u00e9 nohy do O. Ale\u017ee stra\u0161ne.\u00a0
A m\u00e1 ich aj ….no tu\u010dn\u00e9.\u00a0 \"\"<\/a>
Komis\u00e1ra Montalbana sledujem u\u017e roky, v TV ide dookola h\u00e1dam u\u017e 20 rokov. Bol nato\u010den\u00fd aj seri\u00e1l Mlad\u00fd Montalbano, kde ho hral vlasat\u00fd ku\u010derav\u00fd ml\u00e1denec, Ten repr\u00edzovali, ktovie pre\u010do, asi len zo 2x.
On,\u00a0 tento Montalbano, je tak\u00fd, \u017ee ke\u010f hocikde pr\u00edde vy\u0161etrova\u0165 a pon\u00faknu ho jes\u0165, tak si sadne a naje sa. A ke\u010f ho nepon\u00fakaj\u00fa, tak ich popo\u017eenie takou vetou, \u017ee „hmmmmm, \u010do to tu tak kr\u00e1sne vonia“. A u\u017e je za stolom.
Raz pri\u0161iel k ak\u00e9musi\u00a0 pastierovi,\u00a0 \u010di \u010do to bol, a ten mu uvaril cestoviny a hovoril mu, ako ich robil. S\u00fabe\u017ene som ich uvarila aj ja a m\u00f4\u017eem poveda\u0165, \u017ee ich var\u00edm hocikedy a m\u00e1m ich aj tu na blog<\/a>u.
U\u017e d\u00e1vnej\u0161ie niekde jedol arancini.\u00a0
Bo\u017ee ten sa ich dovychva\u013eoval. Ak\u00e9 s\u00fa skvel\u00e9, ak\u00e9 s\u00fa \u00fa\u017easn\u00e9 a mus\u00edte mi poveda\u0165 ich tajomstvo a bla bla bla. A sic\u00edlska „pani m\u00e1ma“,\u00a0 mu povedala, \u017ee tajomstvo spo\u010d\u00edva v dobre ochutenej ry\u017ei.
U\u017e vtedy som si hovorila, \u017ee to raz mus\u00edm urobi\u0165, ale nejako som na to zabudla.
A nov\u00e9 \u010d\u00edslo, m\u00f4jho variaceho mesa\u010dn\u00edka je venovan\u00e9, \u010diste sic\u00edlskej kuchyni.
A \u010do nevid\u00edm, Tam arancini. Tak som vlastne zistila, \u017ee toto jedlo poch\u00e1dza zo Sic\u00edlie.
Ako som sa len pote\u0161ila tomu receptu. A viete \u010do? Ja som ten \u010dasopis stratila. Po preh\u013eadan\u00ed v\u0161etk\u00fdch z\u00e1kut\u00ed v na\u0161om byte, mi DM povedal, \u017ee „sa“ asi vyhodil. Tak som us\u00fadila , \u017ee asi \u00e1no a „sa“ ho vyhodil nejako omylom.
A tak som h\u013eadala u kuch\u00e1ra Gennaro Contalda. Ako n\u00e1m umrel Antonio Carlucio, tak ku Gennarovi sa vraciam neust\u00e1le a m\u00e1m ho rada.
Ten mi povedal, ako m\u00e1m tie arancini urobi\u0165. Gennaro nie je Sic\u00edl\u010dan, ale som presved\u010den\u00e1, \u017ee ako dok\u00e1\u017ee gazdin\u00e1 z Pre\u0161ova, upiec\u0165 Bratislavsk\u00e9 ro\u017eky, tak Gennaro zase skvel\u00e9 arancini.
Urobila som n\u00e1kupn\u00fd zoznam, a ke\u010f som si brala kabelku, tak som ten \u010dasopis na\u0161la v nej. Netu\u0161\u00edm, ako „sa“ dok\u00e1zal odlo\u017ei\u0165 do kabelky.
Ve\u013emi r\u00fdchle som zbe\u017ene pozrela ten nemeck\u00fd recept a tam sa s tou ry\u017eou skuto\u010dne tak nehrali ako Gennaro a us\u00fadila som, \u017ee t\u00e1 sic\u00edlska „pani m\u00e1ma“ mi bude vzorom a p\u00f4jdem do tej , tro\u0161ku zlo\u017eitej\u0161ej varianty.
Na internete som videla, \u017ee m\u00e4som plnen\u00e9 arancini , niekto tvaruje do formy ihlana. Neviem \u010do je tradi\u010dn\u00e9…\u010di gu\u013eka, alebo ihlan.\u00a0
Vzh\u013eadom na to, \u017ee ja som Slovenka, \u017eijem v Nemecku a var\u00edm talianske jedlo, som us\u00fadila, \u017ee ma nikto zato nebude pohlavkova\u0165, ak ich urob\u00edm gu\u013eat\u00e9.
A k jedlu samotn\u00e9mu.\u00a0
No. Bola to tak\u00e1 pipla\u010dka. Robila som to prv\u00fdkr\u00e1t. Ani to talianske rissoto bianco,\u00a0 som nikdy predt\u00fdm nevarila.
Ale bo\u017eem\u00f4j, je to fantastick\u00e9 jedlo. FANTASTICK\u00c9.
DM sa i\u0161iel pomin\u00fa\u0165, ako mu to chutilo.\u00a0
Nenorm\u00e1lne n\u00e1m to pochutilo a mne ost\u00e1va d\u00fafa\u0165, \u017ee chyt\u00edm zru\u010dnos\u0165 pri jeho varen\u00ed, preto\u017ee toto jedlo zara\u010fujem medzi na\u0161e rodinn\u00e9.
No a na \u00fapln\u00fd z\u00e1ver. Dobr\u00fd Man\u017eel je holohlav\u00fd a je M\u00f4j Dobr\u00fd Man\u017eel, najkraj\u0161\u00ed chlap pod slnkom.\"\"<\/a><\/p>\n

\u00a0<\/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> 3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na dve porcie budeme potrebova\u0165<\/p>\n

Na rizoto :
Gennaro hovor\u00ed, \u017ee na jednu osobu treba r\u00e1ta\u0165 minim\u00e1lne 100 g ry\u017ee + \u00fabytky pri ochutn\u00e1van\u00ed \ud83d\ude42
pou\u017eite v\u00fdhradne ry\u017eu, ktor\u00e1 je ur\u010den\u00e1 na rizoto
230 g ry\u017ea Arborio
ve\u013ek\u00e1 ly\u017eica maslo (25 g) + 2 polievkov\u00e9 ly\u017eice olej
mal\u00e1 biela cibu\u013ea
stopkat\u00fd zeler v d\u013a\u017eke prostredn\u00edka
125 ml biele v\u00edno
2 ve\u013ek\u00e9 ly\u017eice str\u00fahan\u00fd parmez\u00e1n
500 a\u017e 750 ml \u010dist\u00fd v\u00fdvar<\/p>\n

N\u00e1pl\u0148 :
1 gu\u013eka mozarella
150 g mlet\u00e9 hov\u00e4dzie, alebo mie\u0161an\u00e9 m\u00e4so
60 g mrazen\u00fd hr\u00e1\u0161ok
1 cibu\u013ea
125 ml biele v\u00edno
1 polievkov\u00e1 ly\u017eica paradajkov\u00fd pretlak
so\u013e, \u010derstvo drven\u00e9 korenie<\/p>\n

Na ry\u017eov\u00e9 gu\u013eky :<\/p>\n

rizoto
cca 150 g biela str\u00fahanka z \u010derstv\u00e9ho pe\u010diva
1 ve\u013ek\u00e1 ly\u017eica str\u00fahan\u00fd parmez\u00e1n
1 vajce
1 ve\u013ek\u00e1 kytica petr\u017elenov\u00e1 v\u0148a\u0165
so\u013e, \u010derstvo drven\u00e9 korenie
n\u00e1pl\u0148<\/p>\n

Na p\u00e1liv\u00fa om\u00e1\u010dku :<\/p>\n

3 polievkov\u00e9 ly\u017eice olej
mal\u00e1 cibu\u013ea
1 chilli paprika
10 \u010dere\u0161\u0148ov\u00fdch paradajok
rap\u00edkat\u00fd zeler, ten kus \u010do v\u00e1m ostal z varenia rizota
1 krabi\u010dka pas\u00edrovan\u00fdch paradajok
1 ly\u017ei\u010dka su\u0161en\u00fd tymian
4 str\u00fa\u010diky cesnaku
so\u013e, \u010derstvo drven\u00e9 korenie
pol ly\u017ei\u010dky cayensk\u00e9 korenie<\/p>\n

Na dokon\u010denie :
1 vajce + \u0161tipka soli
such\u00e1 str\u00fahanka
ve\u013ea oleja na vypr\u00e1\u017eanie<\/p>\n

Postup<\/h2>\n

Ideme uvari\u0165 biele rizoto.
Potrebujeme uvaren\u00fd v\u00fdvar.
Je mi jedno, \u010di si uvar\u00edte vlastn\u00fd, alebo z kocky. To je v\u00fdhradne Va\u0161a vec. Ja varievam 2x do t\u00fd\u017ed\u0148a kurac\u00ed v\u00fdvar, preto\u017ee ho m\u00e1m rada, m\u00e1 ho r\u00e1d DM a ke\u010f\u017ee pr\u00e1\u0161kov\u00fd buj\u00f3n nepou\u017e\u00edvam, tak do varenia pou\u017e\u00edvam, t\u00fato kuraciu polievku.
Pri tomto varen\u00ed,\u00a0 som mala na spor\u00e1ku \u010derstv\u00fd, e\u0161te hor\u00faci kurac\u00ed v\u00fdvar, tak som pou\u017e\u00edvala ten.
By\u013e stopkat\u00e9ho zeleru v d\u013a\u017eke prostredn\u00edka, nakr\u00e1jame na ve\u013emi mal\u00e9 kocky a taktie\u017e cibu\u013eu.
Na panvici roztop\u00edme maslo s trochou oleja a podus\u00edme cibu\u013eu so zelerom. Dus\u00edme len do zm\u00e4knutia, nechceme aby cibu\u013eka zozlatla.
Prid\u00e1me such\u00fa ry\u017eu\u00a0 premie\u0161ame ju, aby boli zrnk\u00e1 obalen\u00e9 v tuku a nech\u00e1me ju praska\u0165 min\u00fatku dve. Ale mus\u00edte st\u00e1le mie\u0161a\u0165.
Vlejeme biele v\u00edno.
A mie\u0161ame.<\/p>\n

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

Ke\u010f sa v\u00edno zohreje a za\u010dne bublota\u0165, prilejeme prv\u00fa vare\u0161ku v\u00fdvaru.
A mie\u0161ame.
Ry\u017ea nesmie by\u0165 such\u00e1, mus\u00ed by\u0165 st\u00e1le mokr\u00e1.
Akon\u00e1hle je takto such\u00e1, tak je to zle.<\/p>\n

\"\"<\/a>
Mus\u00edme neust\u00e1le dolieva\u0165 a mie\u0161a\u0165.<\/p>\n

\"\"<\/a>
V recepte p\u00edsalo, \u017ee to bude hotov\u00e9 za 10 min\u00fat.
No ja neviem.\u00a0 Mne to teda 10 min\u00fat netrvalo, k\u00fdm bola ry\u017ea uvaren\u00e1, trvalo to ur\u010dite 20 min\u00fat.
Hotov\u00e1 ry\u017ea je kr\u00e9mov\u00e1, nie je rozvaren\u00e1 .\u00a0
Keby i\u0161lo o samotn\u00e9 rizoto, tak by malo by\u0165 omnoho mokrej\u0161ie, ale vzh\u013eadom na to, \u017ee ho budeme pou\u017e\u00edva\u0165 ako oba\u013eovaciu zmes, tak ju nech\u00e1me trochu vydusi\u0165 a vychladn\u00fa\u0165.
Zmes vyzer\u00e1 asi takto.<\/p>\n

\"\"<\/a>
Pri varen\u00ed ry\u017ee sa pou\u017e\u00edva aj \u0161afran, aby bola \u017elt\u00e1, ale mne t\u00fa ry\u017eu dostato\u010dne zafarbil a ochutil v\u00fdvar, tak\u017ee \u0161afran som vypustila. Vsypeme dve ve\u013ek\u00e9 ly\u017eice parmez\u00e1nu a zamie\u0161ame.
Hotovo.
Uvar\u00edme si m\u00e4sov\u00e9 rag\u00fa.\u00a0
Cibu\u013eu a zelerov\u00fa v\u0148a\u0165 nakr\u00e1jame na ve\u013emi jemno.
Na panvici rozohrejeme olej a prid\u00e1me mlet\u00e9 m\u00e4so.
Mie\u0161ame ho, k\u00fdm nie je d\u00f4kladne ope\u010den\u00e9 a rozpadnut\u00e9 .
Prid\u00e1me cibu\u013eu a zeler a hr\u00e1\u0161ok a trochu soli. Znovu budeme mie\u0161a\u0165.
Mie\u0161ame k\u00fdm sa zelenina d\u00f4kladne neprehreje.
Prid\u00e1me paradajkov\u00fd pretlak , zapracujeme ho mie\u0161an\u00edm a vlejeme v\u00edno.
Mie\u0161ame.
Podlejeme vriacou vodou , privedieme k varu, prikryjeme pokrievkou, st\u00ed\u0161ime zdroj tepla a dus\u00edme pol hodinu.
Ak treba, po\u010das dusenia podlievame,\u00a0 \u00a0ale na z\u00e1ver,\u00a0 by malo by\u0165 rag\u00fa such\u0161ie,\u00a0 aby sa dalo zabali\u0165 do gu\u013eky.
Na z\u00e1ver ochut\u00edme pod\u013ea svojej chuti.
Hotovo.
No a teraz ideme na om\u00e1\u010dku arrabiata. Je to paradajkov\u00e1, p\u00e1liv\u00e1 om\u00e1\u010dka, ktor\u00e1 je v\u00fdborn\u00e1 aj na \u0161pagety.
Na oleji podus\u00edme rozdrven\u00e9 cesnakov\u00e9 str\u00fa\u010diky\u00a0 a na jemno nakr\u00e1jan\u00fa cibu\u013eu.
Prid\u00e1me na jemno,\u00a0 nakr\u00e1jan\u00fd zvy\u0161ok,\u00a0 \u010do n\u00e1m ostal z rap\u00edkat\u00e9ho zeleru a pr\u00fa\u017eky chilli papriky.
Premie\u0161ame a prid\u00e1me prerezan\u00e9 \u010dere\u0161\u0148ov\u00e9 paradajky a vlejeme krabi\u010dku pas\u00edrovan\u00fdch paradajok.
Prid\u00e1me so\u013e, korenie, tymian a var\u00edme nejak\u00fdch 15 a\u017e 20 min\u00fat.
Dochut\u00edme e\u0161te prelisovan\u00fdm str\u00fa\u010dikom cesnaku, cayensk\u00fdm\u00a0 koren\u00edm (k\u013eudne ho m\u00f4\u017eete nahradi\u0165 p\u00e1livou mletou paprikou).
Pod\u013ea chuti m\u00f4\u017eeme aj osladi\u0165.
Hotovo.
Priprav\u00edme si e\u0161te\u00a0 str\u00fahanku z \u010derstv\u00e9ho pe\u010diva.
To je jednoduch\u00e9. Ro\u017eok, alebo \u017eem\u013eu vhod\u00edme do robota a posek\u00e1me na drobno.
Hotovo.
Kone\u010dne m\u00e1me v\u0161etky komponenty, ktor\u00e9 budeme potrebova\u0165 a teraz ideme do fin\u00e1lnej \u010dasti.
Do rizota vklepneme vajce, prid\u00e1me v\u00e4\u010d\u0161ie mno\u017estvo,\u00a0 na jemno nakr\u00e1janej, petr\u017elenovej v\u0148ati, ve\u013ek\u00fa ly\u017eicu parmez\u00e1nu a str\u00fahanku z \u010derstv\u00e9ho pe\u010diva.<\/p>\n

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

A za\u010dneme mie\u0161a\u0165, norm\u00e1lne, vlastn\u00fdmi rukami.
Str\u00fahanku prid\u00e1vajte postupne, aby ste vystihli moment, kedy sa V\u00e1m bude ry\u017eov\u00e1 hmota zda\u0165 akur\u00e1t vhodn\u00e1 na tvarovanie a gu\u013eky dr\u017eia svoj pevn\u00fd tvar.
Ja som spo\u010diatku\u00a0 dala len ve\u013ek\u00fa ly\u017eicu str\u00fahanky a bolo to\u00a0 z\u00fafalo,\u00a0 m\u00e1lo, nakoniec som dala v\u0161etku. T\u00e1 moja \u017eem\u013ea v\u00e1\u017eila asi 60 gramov.\u00a0 Mno\u017estvo str\u00fahanky z\u00e1vis\u00ed od toho , ak\u00e9 mokr\u00e9 m\u00e1te biele rizoto.<\/p>\n

M\u00e1me v\u0161etko<\/p>\n

\u00a0<\/p>\n

\"\"<\/a>
Z ry\u017eovej hmoty vytvarujeme gu\u013eku a prstom z nej vyrob\u00edme akoby misku. Odtrhneme k\u00fasok z odkvapkanej mozarelly\u00a0 a gu\u013eku uzatvor\u00edme.
Fotka je mizern\u00e1, lebo fotil DM a ten sa v tom nevyzn\u00e1 \ud83d\ude42<\/p>\n

\"\"<\/a>
Takto rob\u00edme gu\u013eky bez m\u00e4sa.
Ak chceme arancini m\u00e4sov\u00e9, tak gu\u013eku mus\u00edme urobi\u0165 trochu v\u00e4\u010d\u0161iu, do vyrobenej misky vlo\u017e\u00edme k\u00fasok m\u00e4sov\u00e9ho rag\u00fa a naviac vtla\u010d\u00edme aj k\u00fasok mozarelly. Gu\u013eku uzavrieme.
Spom\u00ednala som, \u017ee som videla, \u017ee\u00a0 m\u00e4sov\u00e9 arancini sa robia aj v tvare ihlana.\u00a0
Ja som ich tak nerobila, ale vyzeraj\u00fa asi takto. Fotku som stiahla z internetu.<\/p>\n

\"\"<\/a>
Naplnen\u00e9 gu\u013eky ponor\u00edme do roz\u0161\u013eahan\u00e9ho vaj\u00ed\u010dka a obal\u00edme v suchej str\u00fahanke.
Vypr\u00e1\u017eame, \u00faplne ponoren\u00e9 v hor\u00facom oleji, do zlata.
Tie prv\u00e9 som ponorila do ve\u013emi rozohriateho a vypra\u017eila som ich a\u017e do hnedo zlata\u00a0 a tie \u010fal\u0161ie u\u017e len do tmavo zlata a DM hovoril, \u017ee tie tmav\u00e9 s\u00fa lep\u0161ie,\u00a0 ako tie,\u00a0 menej tmav\u00e9.<\/p>\n

\"\"<\/a>
T\u00e1 m\u00e4sov\u00e1 zmes je na cel\u00e9 mno\u017estvo,\u00a0 pripravenej,\u00a0 ry\u017eovej hmoty . Ja som ale z polovice urobila ,\u00a0 plnen\u00e9 syrom, tak\u017ee mi nie\u010do\u00a0 z rag\u00fa ostalo.\u00a0
Asi dve pln\u00e9 ly\u017eice. Tie som \u0161upla do tej pikantnej om\u00e1\u010dky.
In\u00e1 pr\u00edloha,\u00a0 ako t\u00e1 om\u00e1\u010dka , sa ned\u00e1va, ale nie je to pr\u00edkaz, urobte si ako V\u00e1m vyhovuje.
Na Sic\u00edlii , arancini vraj pred\u00e1vaj\u00fa ako pouli\u010dn\u00e9 jedlo v st\u00e1nkoch. Neviem, videla som ich len u toho Montalbana a on ich jedol doma za stolom , s tou om\u00e1\u010dkou \ud83d\ude42
Ako vid\u00edte, ono to nie je,\u00a0 \u017ee by zlo\u017eit\u00e9 na uvarenie, akur\u00e1t je toho ve\u013ea. Sklad\u00e1 sa to\u00a0 z viacer\u00fdch,\u00a0 variacich \u00fakonov, od ktor\u00fdch sa ned\u00e1 od\u00eds\u0165.
Rizoto – mus\u00edte pri tom st\u00e1\u0165 ako r\u00fara od za\u010diatku a\u017e do konca.
M\u00e4sov\u00e1 n\u00e1pl\u0148 – tie\u017e sa ned\u00e1 pritom pozera\u0165 detekt\u00edvka
Om\u00e1\u010dka – no dobre, tam st\u00e1\u0165 a\u017e tak netreba, ale m\u00f4\u017eete odbehn\u00fa\u0165 nanajv\u00fd\u0161 vynies\u0165 smeti a r\u00fdchle nasp\u00e4\u0165.
Pln\u00edte po sedia\u010dky a piplete sa.
Vypr\u00e1\u017eanie – st\u00e1\u0165 pri tom ako r\u00fara.
Ale prisah\u00e1m V\u00e1m, prisah\u00e1m, \u017ee P\u00e1n Boh V\u00e1m to v\u0161etko vr\u00e1ti pri jeden\u00ed.\u00a0
Neskuto\u010dne chutn\u00e9 a b\u00e1je\u010dn\u00e9 jedlo.
Mus\u00edm ten recept e\u0161te viackr\u00e1t skontrolova\u0165, \u010di som na ni\u010d nezabudla.<\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Mne sa ohromne p\u00e1\u010dia\u00a0 mu\u017ei bez vlasov a je skvel\u00e9, \u017ee mnoh\u00ed chlapi to pova\u017euj\u00fa za m\u00f3dny prvok a nezahadzuj\u00fa sa s prehadzova\u010dkami, s na\u010dechr\u00e1van\u00edm svojich 10 vlasov v dvoch radoch do dojmu bohatej \u0161tice a nedajbo\u017ee s tup\u00e9 a pr\u00ed\u010deskami.Legend\u00e1rny prehadzova\u010dk\u00e1r, bol prv\u00fd premi\u00e9r feder\u00e1lnej vl\u00e1dy po revol\u00facii , Mari\u00e1n \u010calfa. Bo\u017ee to bolo. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[14],"tags":[],"class_list":["post-9694","post","type-post","status-publish","format-standard","hentry","category-ryza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-2wm","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9694","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=9694"}],"version-history":[{"count":12,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9694\/revisions"}],"predecessor-version":[{"id":9726,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9694\/revisions\/9726"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}