{"id":974,"date":"2016-04-22T08:15:52","date_gmt":"2016-04-22T06:15:52","guid":{"rendered":"http:\/\/www.tasteactually.com\/blog\/?post_type=recipe&p=974"},"modified":"2023-01-16T14:56:14","modified_gmt":"2023-01-16T13:56:14","slug":"safranove-rizoto-s-fenyklem-a-rajcatky","status":"publish","type":"post","link":"https:\/\/www.tasteactually.com\/blog\/2016\/04\/safranove-rizoto-s-fenyklem-a-rajcatky\/","title":{"rendered":"\u0160afr\u00e1nov\u00e9 rizoto s fenyklem a raj\u010d\u00e1tky"},"content":{"rendered":"

Rizoto! Pomoooc! Ne, \u010desk\u00fd rizoto, kter\u00fd se sype, to j\u00e1 nem\u00e1m r\u00e1da. U\u017e od mala. Pamatuju si, jak mi ka\u017ed\u00fd sousto rostlo v puse. T\u00edm p\u00e1dem je jasn\u00fd, \u017ee d\u011bl\u00e1m to mazlav\u00fd italsk\u00fd, proto\u017ee toho m\u016f\u017eu j\u00edst tuny.<\/p>\n

Vlastn\u011b na n\u011bm nen\u00ed nic slo\u017eit\u00fdho. Sta\u010d\u00ed dodr\u017eet p\u00e1r z\u00e1kladn\u00edch pravidel. A fantazii se pak meze nekladou. J\u00e1 jsem tentokr\u00e1t s\u00e1hla na trhu po fenyklu, i kdy\u017e te\u010f \u00a0rozhodn\u011b nem\u00e1 hl\u00e1zn\u00ed\u00a0sez\u00f3nu. J\u00e1 ho kupuju vlastn\u011b\u00a0cel\u00fd rok. Fenykl a \u0161afr\u00e1n chutnaj\u00ed dohromady skv\u011ble.<\/p>\n

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FENYKL<\/p>\n

J\u00e1 jsem pro sebe a svou kuchyni fenykl objevila a\u017e tady v N\u011bmecku, i kdy\u017e je to star\u00fd zn\u00e1m\u00fd p\u0159edev\u0161\u00edm z italsk\u00e9 kuchyn\u011b. Je\u00a0to u\u017e tak 5 let zp\u00e1tky. Poprv\u00e9 mi ho uva\u0159ila L\u00edda. Jenom ho uva\u0159ila, \u017e\u00e1dn\u00fd velk\u00fd kouzla. Dala ho jako jednu z p\u0159\u00edloh ke\u00a0gul\u00e1\u0161i. Chutnal mi neuv\u011b\u0159iteln\u011b moc. Tak jsem za\u010dla p\u00e1trat po receptech a testovat a ochutn\u00e1vat v\u0161echny mo\u017en\u00fd \u00fapravy. \u017de se s n\u00edm d\u00e1 d\u011blat spousta dal\u0161\u00edho, to u\u017e je mi te\u010f \u00a0naprosto jasn\u00fd. P\u0159id\u00e1v\u00e1m ho do zeleninov\u00fdch pol\u00e9vek, k masu p\u0159i pe\u010den\u00ed, ope\u010den\u00fd ho pak marinuju a samoz\u0159ejm\u011b nesm\u00edm zapomenout p\u0159ipomenout nesmrtelnou italskou klasiku, a to \u010derstv\u00fd fenykl s pomeran\u010di. Fenykl chutn\u00e1 lehce an\u00fdzov\u011b, p\u0159edev\u0161\u00edm v syrov\u00e9 podob\u011b, a z\u00e1rove\u0148 sv\u011b\u017ee a sladce.<\/p>\n

Fenykl m\u00e1 krom\u011b chuti a k\u0159upav\u00e9 textury je\u0161t\u011b kupu dal\u0161\u00edch p\u0159ednost\u00ed. Vysok\u00fd obsah vody znamen\u00e1 minim\u00e1ln\u00ed mno\u017estv\u00ed kalori\u00ed. Teda ne \u017ee by zrovna m\u011b odradilo jak\u00fdkoli dobr\u00fd j\u00eddlo jenom t\u00edm, \u017ee m\u00e1 hodn\u011b kalori\u00ed, \u017ee. Ale tak pro \u00faplnost. Doporu\u010duje se p\u0159i detoxika\u010dn\u00edch k\u016fr\u00e1ch a pom\u00e1h\u00e1 tr\u00e1ven\u00ed.<\/p>\n

P\u0159i tepeln\u00fdch \u00faprav\u00e1ch fenykl zpravidla pot\u0159ebuje sv\u016fj \u010das, tak\u017ee se ani u rizota nemus\u00ed nikdo b\u00e1t, \u017ee by byl bl\u00e1tiv\u00fd. Z\u016fstane p\u0159\u00edjemn\u011b k\u0159upav\u00fd.<\/p>\n

RECEPT na RIZOTO:<\/p>\n

P\u0159iprav\u00edm si litr zeleninov\u00fdho v\u00fdvaru. Zah\u0159eju ho v hrnci a nech\u00e1m ho na plot\u00fdnce p\u0159i n\u00edzk\u00e9 teplot\u011b st\u00e1le p\u0159ih\u0159\u00edvat. Budu ho hork\u00fd postupn\u011b p\u0159il\u00edvat do rizota.<\/p>\n

Fenykl si o\u010dist\u00edm. Umyju ho, odkroj\u00edm horn\u00ed d\u0159evnat\u00e9 \u0159ap\u00edky, ale droubounk\u00e9 fenyklov\u00e9 chm\u00fd\u0159\u00ed si d\u00e1m stranou a nakonec jej pou\u017eiju na ozdoben\u00ed. Rozkroj\u00edm ho na \u010dtvrtky a vykroj\u00edm tvrd\u00fd st\u0159ed. N\u011bkdy je pot\u0159eba odebrat i svrchn\u00ed tvrd\u0161\u00ed listy. Fenykl nakr\u00e1j\u00edm na mal\u00e9 kosti\u010dky. Oloupu strou\u017eek \u010desneku a taky ho nakr\u00e1j\u00edm nadrobno. Ve vy\u0161\u0161\u00ed p\u00e1nvi zah\u0159eju m\u00e1slo. A\u017e se rozpust\u00ed, tak p\u0159id\u00e1m mlet\u00fd an\u00fdz. Rozvon\u00ed se a v tu chv\u00edli\u00a0p\u0159id\u00e1m\u00a0fenykl a \u010desnek a p\u0159i st\u0159edn\u00ed teplot\u011b je op\u00e9k\u00e1m dokud nen\u00ed fenykl pr\u016fhledn\u00fd.<\/p>\n

R\u00fd\u017ei propl\u00e1chnu studenou vodou a nech\u00e1m okapat. Kdy\u017e je fenykl u\u017e pr\u016fhledn\u00fd, p\u0159isypu do p\u00e1nve r\u00fd\u017ei a p\u0159id\u00e1m i \u0161afr\u00e1n. V\u0161echno prom\u00edch\u00e1m a podliju b\u00edl\u00fdm v\u00ednem. V\u00edno nech\u00e1m odpa\u0159it a te\u010f \u00a0u\u017e poka\u017ed\u00e9 po jedn\u00e9 sb\u011bra\u010dce p\u0159il\u00edv\u00e1m hork\u00fd v\u00fdvar. Dal\u0161\u00ed nab\u011bra\u010dku p\u0159id\u00e1v\u00e1m v\u017edycky a\u017e ve chv\u00edli, kdy r\u00fd\u017ee v\u00fdvar v p\u00e1nvi vs\u00e1kne do sebe. No a p\u0159itom m\u00edch\u00e1m a m\u00edch\u00e1m. Trv\u00e1 to v\u017edycky tak 20 a\u017e 25 minut dokud r\u00fd\u017ee nezm\u011bkne. M\u011bla by ale z\u016fstat na skus.<\/p>\n

Te\u010f \u00a0u\u017e je r\u00fd\u017ee m\u011bkk\u00e1 a j\u00e1 p\u0159id\u00e1m raj\u010d\u00e1tka a s\u00fdr. V\u0161echno prom\u00edch\u00e1m. S\u00fdr se rychle rozpust\u00ed. Dochut\u00edm je\u0161t\u011b sol\u00ed a \u010derstv\u011b mlet\u00fdm pep\u0159em. Na tal\u00ed\u0159\u00edch rizoto ozdob\u00edm nadrobno nakr\u00e1jen\u00fdmi fenyklov\u00fdm chm\u00fd\u0159\u00edm a bazalkou. Hotovo. J\u00edm.<\/p>\n

A kdy\u017e jsem obzvl\u00e1\u0161\u0165 \u00a0mlsn\u00e1, tak si tohle rizoto p\u0159iprav\u00edm jako p\u0159\u00edlohu k n\u011bjak\u00e9 dobr\u00e9 rybce.<\/p>\n

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\u0160afr\u00e1nov\u00e9 rizoto s fenyklem a raj\u010d\u00e1tky<\/h2>\n
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Italsk\u00e9 lahodn\u00e9 rizoto s fenyklem je fantastick\u00e9 jako hlavn\u00ed chod i jako p\u0159\u00edloha.<\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Hlavn\u00ed j\u00eddlo \/ Main Dish, P\u0159edkrm \/ Appetizer, P\u0159\u00edloha \/ Side dish<\/span><\/div>
Cuisine <\/span>Italsk\u00e9 \/ Italian<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>3<\/span> osoby<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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