{"id":529,"date":"2010-03-27T21:38:49","date_gmt":"2010-03-27T20:38:49","guid":{"rendered":"http:\/\/pixy.cz\/pixynergia\/?p=529"},"modified":"2010-04-20T02:46:22","modified_gmt":"2010-04-20T01:46:22","slug":"risotto-neni-rizoto","status":"publish","type":"post","link":"https:\/\/www.pixy.cz\/pixynergia\/2010\/03\/27\/risotto-neni-rizoto","title":{"rendered":"Risotto nen\u00ed rizoto"},"content":{"rendered":"\n<p>Kdy\u017e se v\u00a0\u010cesku \u0159ekne <em>rizoto<\/em>, v\u011bt\u0161ina lid\u00ed si vybav\u00ed \u010deskou\nklasiku: v\u00edcem\u00e9n\u011b suchou nahn\u011bdlou hmotu tvo\u0159enou sm\u011bs\u00ed r\u00fd\u017ee,\nn\u011bjak\u00e9ho masa, hr\u00e1\u0161ku, mrkve a p\u0159\u00edpadn\u011b dal\u0161\u00edch ingredienc\u00ed, obvykle\nnakope\u010dkovan\u00e9 na tal\u00ed\u0159i a s\u00a0hrst\u00ed strouhan\u00e9ho <em>ajdamu<\/em> navrch.\nBohu\u017eel nezn\u00e1m p\u0159esnou historii tohoto pokrmu a ani proti n\u011bmu v\u00a0z\u00e1sad\u011b\nnic nem\u00e1m\u00a0\u2014 je to takov\u00e1 klasika, navzdory o\u010dividn\u011b zahrani\u010dn\u00edmu\np\u016fvodu je to jedno z\u00a0nejtypi\u010dt\u011bj\u0161\u00edch \u010desk\u00fdch j\u00eddel. A\u00a0ob\u010das (sp\u00ed\u0161\nv\u00fdjime\u010dn\u011b, ale p\u0159ece) si ho doma taky uva\u0159\u00edme. Jedin\u00e9, co mi na n\u011bm\nvad\u00ed, je ten matouc\u00ed n\u00e1zev. Proto\u017ee to j\u00eddlo se jmenuje stejn\u011b jako jeho\npravd\u011bpodobn\u00fd p\u0159edobraz, italsk\u00e9 <em>risotto<\/em> (\u010dti [rizoto]), co\u017e je\nov\u0161em celkem podstatn\u011b jin\u00e9 j\u00eddlo a \u010dasto kv\u016fli tomu v\u00a0\u010desk\u00fdch\nrestaurac\u00edch (a naopak u\u00a0\u010cech\u016f v\u00a0restaurac\u00edch zahrani\u010dn\u00edch) doch\u00e1z\u00ed\nk\u00a0nedorozum\u011bn\u00edm.<\/p>\n\n<p>U\u00a0n\u00e1s doma je risotto hodn\u011b popul\u00e1rn\u00ed a pom\u011brn\u011b \u010dast\u00e9 j\u00eddlo,\nv\u00a0pr\u016fm\u011bru ho d\u011bl\u00e1m jednou dvakr\u00e1t do m\u011bs\u00edce. Z\u00e1kladem je\n<strong>kulatozrnn\u00e1 r\u00fd\u017ee<\/strong>, nejl\u00e9pe italsk\u00e1 odr\u016fda\n<em>Arborio<\/em>. Z\u00a0dlouhozrnn\u00e9 nebo dokonce n\u011bjak\u00e9 p\u0159edva\u0159en\u00e9 r\u00fd\u017ee se\nrisotto opravdu d\u011blat ned\u00e1. Za\u010dnu t\u00edm, \u017ee si p\u0159iprav\u00edm\n<strong>v\u00fdvar<\/strong>, asi tak litr. Kdy\u017e m\u00e1m zrovna doma uva\u0159en\u00fd,\npou\u017eiju ten, ale v\u011bt\u0161inou se spokoj\u00edm s\u00a0instantn\u00ed v\u00fdvarem z\u00a0kostky,\nnej\u010dast\u011bji pou\u017e\u00edv\u00e1m ku\u0159ec\u00ed buj\u00f3ny <em>Natur<\/em> bez glutam\u00e1tu. Na\n<strong>olivov\u00e9m oleji<\/strong> osma\u017e\u00edm nadrobno nasekanou\n<strong>cibulku<\/strong>. Odm\u011b\u0159\u00edm si <strong>hrnek r\u00fd\u017ee<\/strong> (r\u00fd\u017ee na\nrisotto se p\u0159edem neva\u0159\u00ed ani nijak neupravuje) a nasypu ji na cibulku. Trochu\nji osma\u017e\u00edm, aby se v\u0161echna zrn\u00ed\u010dka obalila v\u00a0tuku a nas\u00e1la chu\u0165 a v\u016fni\ncibulky. Pot\u00e9 podliju asi 1\u20132\u00a0dl dobr\u00e9ho <strong>b\u00edl\u00e9ho v\u00edna<\/strong>.\nA\u017e se v\u00edno vyva\u0159\u00ed, sn\u00ed\u017e\u00edm teplotu pod p\u00e1nv\u00ed a podliju nab\u011bra\u010dkou\n<strong>v\u00fdvaru<\/strong> a m\u00e1m-li, p\u0159id\u00e1m \u0161petku \u0161afr\u00e1nu. Ten risotto\np\u0159\u00edjemn\u011b ovon\u00ed a d\u00e1 mu kr\u00e1snou zlatou barvu. Kdy\u017e si vzpomenu v\u010das,\nnasypu ho p\u0159edem do sklenky v\u00edna, kter\u00fdm to budu podl\u00e9vat, \u0161afr\u00e1n tak\nl\u00e9pe uvoln\u00ed v\u016fni i\u00a0barvu. Dob\u0159e zam\u00edch\u00e1m a zvolna nech\u00e1m va\u0159it. Za\npr\u016fb\u011b\u017en\u00e9ho m\u00edch\u00e1n\u00ed a podl\u00e9v\u00e1n\u00ed\u00a0\u2014 v\u017edy jen tro\u0161ku, r\u00fd\u017ee nem\u00e1\nplavat, je pot\u0159eba udr\u017eovat ka\u0161ovitou konzistenci\u00a0\u2014 se r\u00fd\u017ee va\u0159\u00ed asi\n20\u00a0minut. R\u00fd\u017ee m\u00e1 b\u00fdt uva\u0159ena <em>al dente<\/em>, tedy ani tvrd\u00e1, ani\nrozva\u0159en\u00e1: na skus m\u00e1 trochu pru\u017eit, nem\u011bla by j\u00edt rozm\u00e1znout jazykem\no\u00a0patro. Na konci mus\u00ed m\u00edt sm\u011bs st\u00e1le konzistenci \u0159id\u0161\u00ed ka\u0161e, do kter\u00e9\nse na z\u00e1v\u011br (po odstaven\u00ed z\u00a0plotny) nastrouh\u00e1 trocha\n<strong>parmaz\u00e1nu<\/strong> a dob\u0159e zam\u00edch\u00e1. Ten to trochu zahust\u00ed, ale\ni\u00a0potom mus\u00ed z\u016fstat risotto lehce tekut\u00e9 a kr\u00e9movit\u00e9. Pod\u00e1vat a j\u00edst se\nmus\u00ed <strong>ihned<\/strong>\u00a0\u2014 jakmile trochu vychladne, risotto zhoustne,\nztuhne a ve\u0161ker\u00fd po\u017eitek z\u00a0kr\u00e9movit\u00e9 lah\u016fdky je\u00a0pry\u010d.<\/p>\n\n<p>Podle chuti a sez\u00f3ny je mo\u017en\u00e9 toto z\u00e1kladn\u00ed risotto doplnit\u00a0\u2014\nskv\u011bl\u00e9 jsou t\u0159eba \u010derstv\u00e9 h\u0159\u00edbky, mo\u0159sk\u00e9 plody, losos, \u010derstv\u00e9\nbylinky, zelen\u00fd hr\u00e1\u0161ek, p\u0159\u00edpadn\u011b vypustit \u0161afr\u00e1n a pou\u017e\u00edt jn\u00e9\nko\u0159en\u00ed a bylinky atd. Pozor, v\u00fd\u0161e jmenovan\u00e9 jsou mo\u017enosti, ze kter\u00fdch si\nlze vybrat, rozhodn\u011b se tam nem\u00e1 <em>po babicovsku<\/em> narvat v\u0161echno\nnajednou! J\u00e1 posledn\u00ed dobou nej\u010dast\u011bji d\u011bl\u00e1m risotto s\u00a0krevetami, ale\nd\u011bl\u00e1m je zvl\u00e1\u0161\u0165, jako p\u0159\u00edlohu.<\/p>\n\n<p>Na p\u00e1nvi osma\u017e\u00edm <strong>cibulku<\/strong> (obvykle si p\u0159iprav\u00edm jednu\nv\u011bt\u0161\u00ed cibuli, p\u016flku pou\u017eiju na risotto, druhou p\u016flku d\u00e1m stranou na\nkrevety). P\u0159id\u00e1m nasekan\u00fd <strong>strou\u017eek \u010desneku<\/strong> a omyt\u00e9\n<strong>oloupan\u00e9 krevety<\/strong>. Pou\u017e\u00edv\u00e1m nej\u010dast\u011bji mra\u017een\u00e9 tyg\u0159\u00ed,\nkter\u00e9 kupuju od asijsk\u00fdch obchodn\u00edk\u016f. <em>Zd\u00e1 se to sice jako drah\u00e9\nluxusn\u011bj\u0161\u00ed j\u00eddlo, ale je to jen zd\u00e1n\u00ed: pro dva dosp\u011bl\u00e9 a dv\u011b d\u011bti (ale\nna\u0161e holky krevety miluj\u00ed a jsou schopn\u00e9 jich sn\u00edst v\u00edc ne\u017e my) pou\u017eiju\n1\/4 a\u017e 1\/3 balen\u00ed, tak\u017ee \u0159ekn\u011bme krevet za 50\u2013100 korun. Maso na \u0159\u00edzky\nstoj\u00ed v\u00edc.<\/em> Krevety zast\u0159\u00edknu <strong>citr\u00f3novou nebo limetovou\n\u0161\u0165\u00e1vou<\/strong> a trochou <strong>balsamikov\u00e9ho octa<\/strong>, lehce osol\u00edm\na nech\u00e1m podusit. Kyselosti nen\u00ed t\u0159eba se ob\u00e1vat, sem se opravdu hod\u00ed a\ni\u00a0tomu, kdo jinak nem\u00e1 r\u00e1d kysel\u00e9, ta \u0161\u0165\u00e1va bude opravdu chutnat. Kdy\u017e\nse krevety s\u00a0cibulkou vysmahnou na tuk, podliju je trochou\n<strong>v\u00fdvaru<\/strong> (risotto vedle se pr\u00e1v\u011b bl\u00ed\u017e\u00ed k\u00a0dokon\u010den\u00ed a\ntrochu v\u00fdvaru jsem si na krevety nechal) a nakonec p\u0159id\u00e1m <strong>kuli\u010dku\nm\u00e1sla s\u00a0moukou<\/strong> (tzv. \u201ebeurre mani\u00e9\u201c, \u010desky t\u00e9\u017e\n\u201efrancouzsk\u00e9 m\u00e1slo\u201c, kter\u00e9 m\u00e1m st\u00e1le v\u00a0z\u00e1sob\u011b v\u00a0mraz\u00e1ku) na\nzjemn\u011bn\u00ed a zahu\u0161t\u011bn\u00ed. S\u00a0p\u0159\u00edpravou za\u010d\u00edn\u00e1m tak v\u00a0polovin\u011b \u010dasu doby\np\u0159\u00edpravy risotta, aby oboje skon\u010dilo cca stejn\u011b a mohlo se ihned pod\u00e1vat.\nA\u00a0jemn\u00e9 risotto s\u00a0v\u00fdrazn\u011bj\u0161\u00ed, lehce nakyslou om\u00e1\u010dkou s\u00a0krevetami je\nnaprosto fam\u00f3zn\u00ed kombinace.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kdy\u017e se v\u00a0\u010cesku \u0159ekne rizoto, v\u011bt\u0161ina lid\u00ed si vybav\u00ed \u010deskou klasiku: v\u00edcem\u00e9n\u011b suchou nahn\u011bdlou hmotu tvo\u0159enou sm\u011bs\u00ed r\u00fd\u017ee, n\u011bjak\u00e9ho masa, hr\u00e1\u0161ku, mrkve a p\u0159\u00edpadn\u011b dal\u0161\u00edch ingredienc\u00ed, obvykle nakope\u010dkovan\u00e9 na tal\u00ed\u0159i a s\u00a0hrst\u00ed strouhan\u00e9ho ajdamu navrch. Bohu\u017eel nezn\u00e1m p\u0159esnou historii tohoto pokrmu a ani proti n\u011bmu v\u00a0z\u00e1sad\u011b nic nem\u00e1m\u00a0\u2014 je to takov\u00e1 klasika, navzdory o\u010dividn\u011b zahrani\u010dn\u00edmu &hellip; <a href=\"https:\/\/www.pixy.cz\/pixynergia\/2010\/03\/27\/risotto-neni-rizoto\" class=\"more-link\">Pokra\u010dov\u00e1n\u00ed textu <span class=\"screen-reader-text\">Risotto nen\u00ed rizoto<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[9,32],"class_list":["post-529","post","type-post","status-publish","format-standard","hentry","category-od-plotny","tag-ryze","tag-vareni"],"_links":{"self":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts\/529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/comments?post=529"}],"version-history":[{"count":12,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts\/529\/revisions"}],"predecessor-version":[{"id":556,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts\/529\/revisions\/556"}],"wp:attachment":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/media?parent=529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/categories?post=529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/tags?post=529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}