{"id":4045,"date":"2013-11-27T19:17:46","date_gmt":"2013-11-27T18:17:46","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=4045"},"modified":"2013-11-28T08:34:53","modified_gmt":"2013-11-28T07:34:53","slug":"risotto-z-grzybami-lesnymi","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/risotto-z-grzybami-lesnymi\/","title":{"rendered":"Risotto z le\u015bnym grzybem. Ulubione"},"content":{"rendered":"
\"Risotto<\/p>\n

Le\u015bny grzyb uchowa\u0142 si\u0119 jeszcze z latosich zbior\u00f3w. Czeka poporcjowany w zamra\u017calniku. Wraz z bulionem, kt\u00f3ry od jakich\u015b dw\u00f3ch lat mam prawie zawsze zamro\u017cony. Przydaje si\u0119 cz\u0119\u015bciej, ni\u017c mog\u0142abym si\u0119 spodziewa\u0107. A to szybka zupa, a to risotto w\u0142a\u015bnie, a to jaki\u015b sos. <\/span><\/p>\n

Wszystkich b\u0119d\u0119 namolnie przekonywa\u0107 o s\u0142uszno\u015bci tych zapas\u00f3w, bo je\u015bli najdzie Was ochota na risotto, mo\u017cna je mie\u0107 w p\u00f3\u0142 godziny. Nie trzeba robi\u0107 bulionu specjalnie na t\u0119 okoliczno\u015b\u0107. A wiem po sobie, \u017ce wielokrotnie rezygnowa\u0142am z tego pomys\u0142u z czystego nier\u00f3bstwa. No, nie do ko\u0144ca nier\u00f3bstwa, raczej z przesytu kuchennym \u015brodowiskiem. \u201eS\u0105 takie dni w tygodniu\u2026\u201d, jak \u015bpiewa\u0142a Urszula Sipi\u0144ska. Notabene, to ona jest odpowiedzialna za weseln\u0105 zmor\u0119: \u201eCudownych rodzic\u00f3w mam\u201d, oraz georgik \u201eChc\u0119 wyjecha\u0107 na wie\u015b\u201d. Po zastanowieniu i przypomnieniu sobie wszystkich diw z Koncertu \u017bycze\u0144, zdecydowanie stawiam na frywoln\u0105 i zalotn\u0105 Hann\u0119 Banaszak o niepowtarzalnym g\u0142osie. Strumieniem \u015bwiadomo\u015bci sp\u0142yn\u0119\u0142y do mnie teraz inne zakurzone gwiazdy: Babsztyl i Andrzej Rybi\u0144ski. Zastanawiam si\u0119, ilu z moich r\u00f3wie\u015bnik\u00f3w ich pami\u0119ta i czy mam zacz\u0105\u0107 si\u0119 ba\u0107, \u017ce prawdopodobnie jestem w mniejszo\u015bci w\u015br\u00f3d rocznik\u00f3w ’78-’80. A tak\u017ce ilu z nich zastanawia\u0142o si\u0119, co znaczy tajemnicze s\u0142owo \u201eSurelak\u201d, oraz idiotyczna przy\u015bpiewka \u201et\u0142idi t\u0142idi t\u0142idi t\u0142i\u201d w tej\u017ce piosence (mowa o \u201eCzasie relaksu\u201d Andrzeja i Elizy). <\/span><\/p>\n

Widz\u0119, \u017ce za du\u017co w dzisiejszym odcinku cudzych s\u0142owi\u00f3w, dlatego wracam do w\u0142asnych, przyziemnych, o jedzeniu. W tym te(o)macie czuj\u0119 si\u0119 jak skumbria \u2013 pewnie.<\/span><\/p>\n

Risotto z grzybami le\u015bnymi<\/span><\/h2>\n

Czas przygotowania: 35 minut<\/strong><\/p>\n

Sk\u0142adniki dla dw\u00f3ch os\u00f3b:<\/strong><\/p>\n

    \n
  • 200 g ry\u017cu na risotto<\/li>\n
  • ma\u0142a cebula<\/li>\n
  • 2\u20133 z\u0105bki czosnku<\/li>\n
  • 500 ml bulionu warzywnego lub z kurczaka (najlepiej przygotowa\u0107 wcze\u015bniej, poporcjowa\u0107 i zamrozi\u0107)<\/li>\n
  • 200 g dowolnych le\u015bnych grzyb\u00f3w (mog\u0105 by\u0107 mro\u017cone, wtedy po rozmro\u017ceniu zachowajcie wod\u0119, kt\u00f3r\u0105 puszcz\u0105)<\/li>\n
  • 50\u201370 g twardego sera podpuszczkowego (parmezan, grana padano, litewski dziugas)<\/li>\n
  • 70\u2013100 ml bia\u0142ego wytrawnego lub p\u00f3\u0142wytrawnego wina – tym razem da\u0142am prosecco i \u015bwietnie si\u0119 sprawdzi\u0142o<\/li>\n
  • natka pietruszki<\/li>\n
  • 50 g mas\u0142a<\/li>\n
  • olej lub oliwa do sma\u017cenia – 2 \u0142y\u017cki<\/li>\n
  • s\u00f3l i pieprz do smaku<\/li>\n
  • je\u015bli posiadacie w lod\u00f3wce boczek, mo\u017cna \u015bmia\u0142o dorzuci\u0107 co nieco, podsma\u017caj\u0105c na etapie cebuli i czosnku<\/li>\n<\/ul>\n

    \"sk\u0142adniki<\/p>\n

    Siekamy drobno cebul\u0119 i czosnek, grzyby kroimy w kostk\u0119. Rozgrzewamy olej w szerokim rondlu, szklimy cebul\u0119 i czosnek, dodajemy grzyby i podsma\u017camy 2-3 minuty. Dodajemy ry\u017c, pra\u017cymy go kolejne 2 minuty, po czym wlewamy wino i czekamy a\u017c prawie zupe\u0142nie odparuje. Wlewamy chochelk\u0119 bulionu i mieszamy ry\u017c. Gdy wch\u0142onie bulion, wlewamy kolejn\u0105 porcj\u0119. Mieszamy ci\u0105gle. W ten spos\u00f3b gotujemy risotto oko\u0142o 20\u201325 minut, a\u017c ry\u017c b\u0119dzie mi\u0119kki, ale nie zupe\u0142nie rozgotowany. Wtedy wsypujemy gar\u015b\u0107 sera, wk\u0142adamy mas\u0142o w ma\u0142ych kawa\u0142kach, natk\u0119 i mieszamy. Doprawiamy do smaku sol\u0105 i \u015bwie\u017co zmielonym pieprzem i podajemy od razu, sypi\u0105c jeszcze na wierzch ser. <\/span><\/p>\n

    Risotto mo\u017cecie przygotowa\u0107 praktycznie ze wszystkimi warzywami i rodzajami mi\u0119sa. Niezr\u00f3wnane jest z w\u0119dzon\u0105 ryb\u0105 ma\u015blan\u0105, ale bardzo trudno j\u0105 u nas dosta\u0107. A grzyby to \u017caden problem, wi\u0119c radz\u0119 spr\u00f3bowa\u0107 w ramach, powiedzmy, \u201eczasu relaksu\u201d. T\u0142idi, t\u0142i.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

    Le\u015bny grzyb uchowa\u0142 si\u0119 jeszcze z latosich zbior\u00f3w. Czeka poporcjowany w zamra\u017calniku. Wraz z bulionem, kt\u00f3ry od jakich\u015b dw\u00f3ch lat […]<\/p>\n","protected":false},"author":2,"featured_media":4048,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dania-glowne"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4045"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=4045"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4045\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/4048"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=4045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=4045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=4045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}