stdClass Object ( [id] => 1196123 [title] => Napravite fantastičan rižoto s dimljenom skušom po receptu chefa poznatog splitskog restorana [alias] => napravite-fantastican-rizoto-s-dimljenom-skusom-po-receptu-chefa-poznatog-splitskog-restorana [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Stipe Šušnjara iz splitskog Artičoka odlučio je otkriti s čitateljima Dobre hrane recept za sjajan rižoto.

SASTOJCI (dvije osobe):

200 g Carnaroli riže

4 žlice maslinova ulja

50 ml bijelog vina

povrtni temeljac prema potrebi

pola manjeg poriluka

1 ljutika

1 vezica divljih šparoga (ili tušta ili drugog sezonskog povrća)

7 - 8 listova medvjeđeg luka

2 fileta dimljene skuše

sol i papar

grana padana ili pecorino sir po želji

PRIPREMA:

Poriluk i ljutiku kratko izdinstajte na dvije žlice maslinova ulja, a zatim ih izblendajte u kremu koju ćete poslije dodavati u rižoto. Vrhove šparoga odvojite sa strane, a od ostatka skuhajte povrtni temeljac. Rižu kratko popržite na maslinovu ulju pa podlijte bijelim vinom. Kad vino ishlapi, nastavite podlijevati temeljcem. Dodajte kremu od poriluka i ljutike te nastavite miješati. Dvije do tri minute prije kraja pripreme rižota dodajte vrhove šparoga i svježi medvjeđi luk. Rižoto dodatno začinite s dvije žlice maslinova ulja, soli i paprom. Kad je rižoto dovoljno kremozan, servirajte ga i posložite po njemu dimljenu skušu. Skušu se termički dodatno ne obrađuje kako ne bi izgubila okus, dovoljno će se ugrijati dok stoji na rižotu. Prema želji dovršite s malo grana padano ili pecorino sira.

 

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Domaći rižoto

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Domaći rižoto

) ) [bgPosition] => [videoType] => allvideos [text] => {OCMSplitter}

Stipe Šušnjara iz splitskog Artičoka odlučio je otkriti s čitateljima Dobre hrane recept za sjajan rižoto.

SASTOJCI (dvije osobe):

200 g Carnaroli riže

4 žlice maslinova ulja

50 ml bijelog vina

povrtni temeljac prema potrebi

pola manjeg poriluka

1 ljutika

1 vezica divljih šparoga (ili tušta ili drugog sezonskog povrća)

7 - 8 listova medvjeđeg luka

2 fileta dimljene skuše

sol i papar

grana padana ili pecorino sir po želji

PRIPREMA:

Poriluk i ljutiku kratko izdinstajte na dvije žlice maslinova ulja, a zatim ih izblendajte u kremu koju ćete poslije dodavati u rižoto. Vrhove šparoga odvojite sa strane, a od ostatka skuhajte povrtni temeljac. Rižu kratko popržite na maslinovu ulju pa podlijte bijelim vinom. Kad vino ishlapi, nastavite podlijevati temeljcem. Dodajte kremu od poriluka i ljutike te nastavite miješati. Dvije do tri minute prije kraja pripreme rižota dodajte vrhove šparoga i svježi medvjeđi luk. Rižoto dodatno začinite s dvije žlice maslinova ulja, soli i paprom. Kad je rižoto dovoljno kremozan, servirajte ga i posložite po njemu dimljenu skušu. Skušu se termički dodatno ne obrađuje kako ne bi izgubila okus, dovoljno će se ugrijati dok stoji na rižotu. Prema želji dovršite s malo grana padano ili pecorino sira.

 

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Božidar Vukičević/Cropix
Božidar Vukičević/Cropix

Domaći rižoto

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HranaKUHAJ KAO CHEF

Napravite fantastičan rižoto s dimljenom skušom po receptu chefa poznatog splitskog restorana

Piše MOZAIK SD
27. svibnja 2022. - 12:35

Stipe Šušnjara iz splitskog Artičoka odlučio je otkriti s čitateljima Dobre hrane recept za sjajan rižoto.

SASTOJCI (dvije osobe):

200 g Carnaroli riže

4 žlice maslinova ulja

50 ml bijelog vina

povrtni temeljac prema potrebi

pola manjeg poriluka

1 ljutika

1 vezica divljih šparoga (ili tušta ili drugog sezonskog povrća)

7 - 8 listova medvjeđeg luka

2 fileta dimljene skuše

sol i papar

grana padana ili pecorino sir po želji

PRIPREMA:

Poriluk i ljutiku kratko izdinstajte na dvije žlice maslinova ulja, a zatim ih izblendajte u kremu koju ćete poslije dodavati u rižoto. Vrhove šparoga odvojite sa strane, a od ostatka skuhajte povrtni temeljac. Rižu kratko popržite na maslinovu ulju pa podlijte bijelim vinom. Kad vino ishlapi, nastavite podlijevati temeljcem. Dodajte kremu od poriluka i...

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20. svibanj 2024 15:24