{"id":878,"date":"2016-06-14T15:53:17","date_gmt":"2016-06-14T13:53:17","guid":{"rendered":"http:\/\/coolinart.cafe\/blog\/?p=878"},"modified":"2016-10-10T12:46:11","modified_gmt":"2016-10-10T10:46:11","slug":"zold-spargas-aszalt-paradicsomos-rizotto","status":"publish","type":"post","link":"https:\/\/coolinart.cafe\/blog\/2016\/06\/zold-spargas-aszalt-paradicsomos-rizotto\/","title":{"rendered":"Sp\u00e1rg\u00e1s rizott\u00f3, aszalt paradicsommal bolond\u00edtva"},"content":{"rendered":"<p>Rizott\u00f3t, r\u00e1ad\u00e1sul j\u00f3 rizott\u00f3t k\u00e9sz\u00edteni nem egy nagy \u00f6rd\u00f6ng\u00f6ss\u00e9g, ne f\u00e9ljetek t\u0151le! Csak n\u00e9h\u00e1ny alapszab\u00e1lyt kell hozz\u00e1 betartani:<\/p>\n<ol>\n<li>a rizs fajt\u00e1ja speci\u00e1lis rizotto rizs legyen: arborio vagy carnaroli,<\/li>\n<li>nem kell megmosni a rizst,<\/li>\n<li>az els\u0151 folyad\u00e9k, amivel a rizsnek \u00e9rintkeznie kell az \u00fcvegesre t\u00f6rt\u00e9n\u0151 pir\u00edt\u00e1s ut\u00e1n, az a feh\u00e9rbor,<\/li>\n<li>forr\u00f3 alaplevet kell haszn\u00e1lni, nem vizet,<\/li>\n<li>folyamatosan kavargatni kell,<\/li>\n<li>nem szabad t\u00falf\u0151zni, azaz al dente kell, hogy maradjon,<\/li>\n<li>a v\u00e9g\u00e9n egy ek. vajat \u00e9s reszelt parmez\u00e1nt kell hozz\u00e1adni,<\/li>\n<li>frissen kell t\u00e1lalni,<\/li>\n<li>\u00e9s kan\u00e1llal enni!<\/li>\n<\/ol>\n<p>A rizott\u00f3 b\u00e1rmilyen z\u00f6lds\u00e9gb\u0151l k\u00e9sz\u00edthet\u0151, csak a fant\u00e1zi\u00e1tok szabhat hat\u00e1rt! \u00cdgy a sp\u00e1rgaszezon v\u00e9g\u00e9n, az\u00e9rt m\u00e9g gyorsan megosztom Veletek a sp\u00e1rg\u00e1s rizott\u00f3 receptemet, amit egy kis aszalt paradicsommal bolond\u00edtottam meg.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter wp-image-879 size-large lazyload\" data-src=\"https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/06\/2016-04-29-19-43-52-e1465825495375-1024x768.jpg?resize=665%2C499&#038;ssl=1\" alt=\"2016-04-29-19-43-52\" width=\"665\" height=\"499\" data-srcset=\"https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/06\/2016-04-29-19-43-52-e1465825495375.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/06\/2016-04-29-19-43-52-e1465825495375.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/06\/2016-04-29-19-43-52-e1465825495375.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/06\/2016-04-29-19-43-52-e1465825495375.jpg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/06\/2016-04-29-19-43-52-e1465825495375.jpg?w=1330&amp;ssl=1 1330w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/06\/2016-04-29-19-43-52-e1465825495375.jpg?w=1995&amp;ssl=1 1995w\" data-sizes=\"(max-width: 665px) 100vw, 665px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 665px; --smush-placeholder-aspect-ratio: 665\/499;\" \/><!--more--><\/p>\n<p><em>Hozz\u00e1val\u00f3k:<\/em><\/p>\n<ul>\n<li>40 dkg rizott\u00f3 rizs<\/li>\n<li>50 dkg z\u00f6ld sp\u00e1rga<\/li>\n<li>10 dkg aszalt paradicsom<\/li>\n<li>1 kis csom\u00f3 petrezselyem<\/li>\n<li>1 kis fej hagyma, vagy 2-3 sz\u00e1l \u00fajhagyma z\u00f6ldj\u00e9vel egy\u00fctt<\/li>\n<li>1 dl feh\u00e9rbor<\/li>\n<li>\u00a01,5 l alapl\u00e9<\/li>\n<li>2-3 ek. ol\u00edvaolaj<\/li>\n<li>3 dkg vaj<\/li>\n<li>5 dkg parmez\u00e1n reszelve<\/li>\n<li>s\u00f3, bors<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Ha nincs marad\u00e9k alaplevem, akkor elk\u00e9sz\u00edtem kock\u00e1b\u00f3l (\u00e9n a DM-es bio Alnatura-t haszn\u00e1lom, mert &#8222;E bet\u0171&#8221; mentes). A petrezselymet felapr\u00edtom, a sz\u00e1r\u00edtott paradicsomot apr\u00f3ra v\u00e1gom. A z\u00f6ld sp\u00e1rga sz\u00e1r\u00e1t let\u00f6rdelem, a f\u00e1s r\u00e9sz\u00e9t kidobom. A marad\u00e9kot 1 cm-es cs\u00edkokra v\u00e1gom, \u00e9s 1 ek. ol\u00edvaolajon kb. 10 perc alatt egy kis s\u00f3val, borssal megp\u00e1rolom. Vigy\u00e1zni kell a s\u00f3val, mert az alapl\u00e9 \u00e9s az aszalt paradicsom is s\u00f3s. F\u00e9lid\u0151ben hozz\u00e1adom a felapr\u00edtott aszalt paradicsomot \u00e9s az apr\u00f3ra v\u00e1gott petrezselymet. Lereszelem vagy apr\u00f3ra v\u00e1gom a hagym\u00e1t, \u00e9s az ol\u00edvaolajon megfonnyasztom. R\u00e1dobom a rizst, \u00e9s kavargatva \u00fcvegesre pir\u00edtom, majd r\u00e1\u00f6nt\u00f6m a feh\u00e9rbort, keverem. Ha felissza a bort, akkor j\u00f6n a k\u00f6vetkez\u0151 folyamat: egy mer\u0151kan\u00e1l alapl\u00e9, kavar\u00e1s. Ha felitta a rizs, \u00fajb\u00f3l: egy mer\u0151kan\u00e1l alapl\u00e9, kavar\u00e1s. \u00c9s \u00edgy tov\u00e1bb. Mikor elfogy kb. az alapl\u00e9 k\u00e9tharmada, hozz\u00e1adom a sp\u00e1rg\u00e1s kever\u00e9ket is, majd m\u00e9g mer\u0151kanalank\u00e9nt a marad\u00e9k alaplevet. Mikor al dente (azaz m\u00e9g kicsit kem\u00e9ny, haraphat\u00f3 a rizs), akkor lez\u00e1rom a g\u00e1zt. Belekeverem a vajat \u00e9s a parmez\u00e1nt. 3-5 percet \u00e1llni hagyom \u00e9s t\u00e1lalom. A t\u00e1ny\u00e9ron m\u00e9g meg lehet sz\u00f3rni egy kis parmez\u00e1nnal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rizott\u00f3t, r\u00e1ad\u00e1sul j\u00f3 rizott\u00f3t k\u00e9sz\u00edteni nem egy nagy \u00f6rd\u00f6ng\u00f6ss\u00e9g, ne f\u00e9ljetek t\u0151le! Csak n\u00e9h\u00e1ny alapszab\u00e1lyt kell hozz\u00e1 betartani: a rizs fajt\u00e1ja speci\u00e1lis rizotto rizs legyen: arborio vagy carnaroli, nem kell megmosni a rizst, az els\u0151 folyad\u00e9k, amivel a rizsnek \u00e9rintkeznie kell az \u00fcvegesre t\u00f6rt\u00e9n\u0151 pir\u00edt\u00e1s ut\u00e1n, az a feh\u00e9rbor, forr\u00f3 alaplevet kell haszn\u00e1lni, nem vizet, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[50,2],"tags":[36,35,61],"class_list":["post-878","post","type-post","status-publish","format-standard","hentry","category-husmentes","category-recept","tag-glutenmentes","tag-sparga","tag-vega"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sp\u00e1rg\u00e1s rizott\u00f3, aszalt paradicsommal bolond\u00edtva - Coolinart.cafe<\/title>\n<meta name=\"description\" content=\"Hogy milyen z\u00f6lds\u00e9ggel csin\u00e1lod a rizott\u00f3t, annak csak a fant\u00e1zi\u00e1d szabhat hat\u00e1rt! 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