{"id":17148,"date":"2017-06-27T22:09:38","date_gmt":"2017-06-27T20:09:38","guid":{"rendered":"http:\/\/1001voyagesgourmands.com\/?p=17148\/"},"modified":"2018-11-04T22:14:40","modified_gmt":"2018-11-04T21:14:40","slug":"kremove-rizoto-s-rajcaty-buvoli-mozzarellou-bazalkou","status":"publish","type":"post","link":"https:\/\/1001voyagesgourmands.com\/cs\/kremove-rizoto-s-rajcaty-buvoli-mozzarellou-bazalkou\/","title":{"rendered":"Kr\u00e9mov\u00e9 rizoto s raj\u010daty, b\u016fvol\u00ed mozzarellou a \u010derstvou bazalkou"},"content":{"rendered":"

Kr\u00e9mov\u00e9 rizoto s raj\u010daty, b\u016fvol\u00ed mozzarellou a \u010derstvou bazalkou je nejlep\u0161\u00ed rizoto, kter\u00e9 jsem kdy ochutnala. Jak ji\u017e n\u00e1zev napov\u00edd\u00e1, rizoto, kter\u00e9 kombinuje t\u0159i \u00fa\u017easn\u00e9 suroviny jako jsou raj\u010data, ta nejlep\u0161\u00ed mozzarella a \u010derstv\u00e1 bazalka, je kr\u00e1sn\u011b kr\u00e9mov\u00e9 a tak moc dobr\u00e9, \u017ee se budete olizovat i za u\u0161ima. Ale pozor, hodn\u011b z\u00e1le\u017e\u00ed, jakou mozzarellu pou\u017eijete, a dop\u0159edu v\u00e1m \u0159\u00edk\u00e1m, \u017ee se nevyplat\u00ed d\u00e1v\u00e1t jinou, ne\u017e tu nejlep\u0161\u00ed mozzarellu, kterou je samoz\u0159ejm\u011b ta b\u016fvol\u00ed.<\/p>\n

\"Kr\u00e9mov\u00e9<\/p>\n

P\u0159izn\u00e1m se, \u017ee dne\u0161n\u00ed recept a ani to, jak ho uvid\u00edte na fotk\u00e1ch, nen\u00ed ode m\u011b. Kr\u00e9mov\u00e9 rizoto s raj\u010daty, b\u016fvol\u00ed mozzarellou a \u010derstvou bazalkou p\u0159ipravuje S\u00e9bastien ji\u017e n\u011bjak\u00fd ten p\u00e1tek a je to na jeho podn\u011bt, \u017ee ho sem d\u00e1v\u00e1m. Je to jedno z nejlep\u0161\u00edch vegetari\u00e1nsk\u00fdch j\u00eddel, co mi kdy uva\u0159il a v\u017edy, kdy\u017e je mi t\u0159eba smutno a nechce se mi j\u00edst, ud\u011bl\u00e1 ho a j\u00e1 neodol\u00e1m… te\u010f v \u010dervnu se to docela hodilo, jeliko\u017e mi do sm\u00edchu moc nebylo.<\/p>\n

\"Kr\u00e9mov\u00e9<\/p>\n

P\u016fvodn\u00ed recept je od HelloFresh. Ob\u010das si od nich objedn\u00e1v\u00e1me suroviny s recepty, proto\u017ee se to hod\u00ed na hektick\u00e9 t\u00fddny, kdy \u010dlov\u011bk nem\u00e1 \u010das zaj\u00edt na n\u00e1kup a pl\u00e1novat j\u00eddeln\u00ed\u010dek. Ze za\u010d\u00e1tku jsem byla proti, proto\u017ee jsem v\u011bd\u011bla, \u017ee bude konec s experimentov\u00e1n\u00edm v kuchyni. Jen\u017ee pak jsem zjistila, \u017ee jsem ob\u010das r\u00e1da, kdy\u017e p\u0159ijdu ve\u010der dom\u016f a nemus\u00edme nic vym\u00fd\u0161let, prost\u011b uva\u0159\u00edme, na co n\u00e1m p\u0159ivezli suroviny – v\u0161echno u\u017e je doma! M\u00e1m toti\u017e v\u017edycky velk\u00fd hlad a jsem l\u00edn\u00e1 zaj\u00edt je\u0161t\u011b po pr\u00e1ci nakoupit, proto\u017ee to mi ten hlad jen zv\u011bt\u0161uje. Nav\u00edc se s nimi ten m\u016fj karnivor nau\u010dil va\u0159it zeleninov\u00e1 j\u00eddla s\u00e1m od sebe, proto\u017ee jejich postupy jsou psan\u00e9 a focen\u00e9 tak, \u017ee podle nich m\u016f\u017ee va\u0159it i \u00fapln\u00fd za\u010d\u00e1te\u010dn\u00edk.<\/p>\n

\"Kr\u00e9mov\u00e9<\/p>\n

Tady m\u00e1te recept a pokud ho vyzkou\u0161\u00edte, r\u00e1da bych od v\u00e1s sly\u0161ela, jak se v\u00e1m rizoto povedlo a jak chutnalo! Dejte mi v\u011bd\u011bt prost\u0159ednictv\u00edm koment\u00e1\u0159\u016f pod textem – moc se t\u011b\u0161\u00edm na jakoukoliv zp\u011btnou vazbu a r\u00e1da zodpov\u00edm i va\u0161e p\u0159\u00edpadn\u00e9 ot\u00e1zky! \ud83d\ude42<\/em><\/p>\n

\t\t
<\/div>\t
Kr\u00e9mov\u00e9 rizoto s raj\u010daty, b\u016fvol\u00ed mozzarellou a \u010derstvou bazalkou<\/div>\t
2017-06-27 20:01:10<\/div>\t\t
Porc\u00ed 4<\/div>
Kr\u00e9mov\u00e9 rizoto s raj\u010daty, b\u016fvol\u00ed mozzarellou a \u010derstvou bazalkou je nejlep\u0161\u00ed rizoto, kter\u00e9 jsem kdy ochutnala a dnes se s v\u00e1mi pod\u011bl\u00edm o recept.<\/div>\t
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<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t
<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t
Ohodno\u0165te<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit recept<\/a><\/div>\t\t
Vytisknout<\/div>\t<\/div>\t
<\/div>\t
\t\t
\r\n\t\t\t
Celkov\u00e1 doba<\/div>\r\n\t\t\t
40 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
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<\/div>\t\t
\t\t
\r\n\t\t\t
Celkov\u00e1 doba<\/div>\r\n\t\t\t
40 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Suroviny<\/div>\t\t\t
    \t\t\t\t
  1. 800 ml zeleninov\u00e9ho v\u00fdvaru<\/li>\t\t\t\t
  2. 6 v\u011btvi\u010dek \u010derstv\u00e9 bazalky<\/li>\t\t\t\t
  3. 1 cibule<\/li>\t\t\t\t
  4. 2 strou\u017eky \u010desneku<\/li>\t\t\t\t
  5. 4 stonky celeru<\/li>\t\t\t\t
  6. 1 l\u017e\u00edce m\u00e1sla<\/li>\t\t\t\t
  7. 2 l\u017e\u00edce olivov\u00e9ho oleje<\/li>\t\t\t\t
  8. 200 ml b\u00edl\u00e9ho v\u00edna<\/li>\t\t\t\t
  9. 4 \u0159\u00edmsk\u00e1 raj\u010data<\/li>\t\t\t\t
  10. 300 g r\u00fd\u017ee na rizoto<\/li>\t\t\t\t
  11. 125 g b\u016fvol\u00ed mozzarelly (Mozzarella di Bufala)<\/li>\t\t\t\t
  12. 40 g s\u00fdru Pecorino<\/li>\t\t\t\t
  13. s\u016fl a pep\u0159 dle chuti<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    Postup p\u0159\u00edpravy<\/div>\t\t\t
      \t\t\t\t
    1. Nejprve si p\u0159iprav\u00edme zeleninov\u00fd v\u00fdvar. Z v\u011btvi\u010dek bazalky odtrhneme l\u00edstky a hol\u00e9 v\u011btvi\u010dky p\u0159id\u00e1me do v\u00fdvaru.<\/li>\t\t\t\t
    2. Oloupeme cibuli a \u010desnek, o\u010dist\u00edme stonky celeru a v mix\u00e9ru nasek\u00e1me na drobno. Ve st\u0159edn\u00edm hrnci a na st\u0159edn\u00ed teplot\u011b rozeh\u0159ejeme m\u00e1slo, na kter\u00e9m kr\u00e1tce osmahneme nasekanou cibuli, \u010desnek a celer. P\u0159id\u00e1me 2 l\u017e\u00edce olivov\u00e9ho oleje a l\u017e\u00edci vody, sn\u00ed\u017e\u00edme teplotu a podus\u00edme po dobu asi 5 minut, ne\u017e se sm\u011bs rozpust\u00ed. Mezit\u00edm nakr\u00e1j\u00edme raj\u010data na kosti\u010dky o velikosti 1 cm a d\u00e1me stranou.<\/li>\t\t\t\t
    3. Z v\u00fdvaru vynd\u00e1me v\u011btvi\u010dky bazalky a p\u0159ilijeme b\u00edl\u00e9 v\u00edno, dob\u0159e prom\u00edch\u00e1me. Do hrnce s cibul\u00ed, \u010desnekem a celerem p\u0159id\u00e1me r\u00fd\u017ei na rizoto. Zam\u00edch\u00e1me a opra\u017e\u00edme po dobu 1 minuty, pot\u00e9 zalijeme nab\u011bra\u010dkou v\u00fdvaru a za st\u0159edn\u00ed teploty m\u00edch\u00e1me, dokud se v\u0161echna tekutina nevst\u0159eb\u00e1. P\u0159id\u00e1me dal\u0161\u00ed nab\u011bra\u010dku v\u00fdvaru a op\u011bt m\u00edch\u00e1me, dokud se tekutina nevst\u0159eb\u00e1. Takto opakujeme postup do t\u00e9 doby, ne\u017e spot\u0159ebujeme asi 2\/3 v\u00fdvaru.<\/li>\t\t\t\t
    4. Do zbyl\u00e9ho v\u00fdvaru p\u0159id\u00e1me nakr\u00e1jen\u00e1 \u0159\u00edmsk\u00e1 raj\u010data. Op\u011bt rizoto zalijeme nab\u011bra\u010dkou v\u00fdvaru s kousky raj\u010dat a m\u00edch\u00e1me, dokud se tekutina nevst\u0159eb\u00e1. Po cca 20 minut\u00e1ch by se m\u011bl v\u0161echen v\u00fdvar vst\u0159ebat. Rizoto by m\u011blo b\u00fdt kr\u00e9mov\u00e9, ale ne rozva\u0159en\u00e9. Pokud je\u0161t\u011b t\u00e9to konzistence nedos\u00e1hlo a v\u00fdvar u\u017e do\u0161el, p\u0159id\u00e1me klidn\u011b va\u0159\u00edc\u00ed vodu.<\/li>\t\t\t\t
    5. Hotov\u00e9 rizoto sund\u00e1me z plotny. B\u016fvol\u00ed mozzarellu nakr\u00e1j\u00edme na men\u0161\u00ed kousky, kter\u00e9 zam\u00edch\u00e1me do rizota. Bazalku nasek\u00e1me nadrobno a Pecorino nastrouh\u00e1me najemno (pokud ho m\u00e1me v kuse). P\u016flku nasekan\u00e9 bazalky a p\u016flku Pecorina takt\u00e9\u017e p\u0159id\u00e1me do rizota a dob\u0159e prom\u00edch\u00e1me. Dochut\u00edme sol\u00ed a pep\u0159em, p\u0159ikryjeme a nech\u00e1me je\u0161t\u011b dv\u011b minutky odpo\u010dinout, aby se s\u00fdry v rizotu roztavily.<\/li>\t\t\t\t
    6. Rizoto nand\u00e1me na tal\u00ed\u0159e a posypeme zbylou bazalkou a Pecorinem. Dobrou chu\u0165! \ud83d\ude42<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
      \r\n Adaptov\u00e1no z HelloFresh <\/a> <\/div>
      \r\n Adaptov\u00e1no z HelloFresh\r\n <\/div>
      1001 Voyages Gourmands https:\/\/1001voyagesgourmands.com\/<\/div>\t\t<\/div>\r\n\t<\/div>\"Kr\u00e9mov\u00e9<\/p>\n","protected":false},"excerpt":{"rendered":"

      Kr\u00e9mov\u00e9 rizoto s raj\u010daty, b\u016fvol\u00ed mozzarellou a \u010derstvou bazalkou je nejlep\u0161\u00ed rizoto, kter\u00e9 jsem kdy ochutnala. Jak ji\u017e n\u00e1zev napov\u00edd\u00e1, rizoto, kter\u00e9 kombinuje t\u0159i \u00fa\u017easn\u00e9 suroviny jako jsou raj\u010data, ta nejlep\u0161\u00ed mozzarella a \u010derstv\u00e1 bazalka, je kr\u00e1sn\u011b kr\u00e9mov\u00e9 a tak moc dobr\u00e9, \u017ee se budete olizovat i za u\u0161ima. Ale pozor,…<\/p>\n","protected":false},"author":1,"featured_media":17205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[8,12],"tags":[534,273,188],"class_list":["post-17148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-jidla","category-recepty","tag-mozzarella","tag-rajcata","tag-ryze"],"yoast_head":"\nKr\u00e9mov\u00e9 rizoto s raj\u010daty, b\u016fvol\u00ed mozzarellou a \u010derstvou bazalkou - 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