{"id":7179,"date":"2023-06-25T23:02:23","date_gmt":"2023-06-25T20:02:23","guid":{"rendered":"http:\/\/andrestover.com\/?p=7179"},"modified":"2023-06-25T23:16:55","modified_gmt":"2023-06-25T20:16:55","slug":"green-risotto-and-risotto-cakes","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/green-risotto-and-risotto-cakes\/","title":{"rendered":"Roheline risotto ning risottokoogid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00dcks Itaalia roogadest, mida ma olen m\u00f5ned korrad valmistanud ja mis sobib eriti suvesse. Maitsev, kerge ja lihtne valmistada. Otsustasin postitada oma rohelise risotto variandi koos sellega, mida oleks v\u00f5imalik l\u00f5unas\u00f6\u00f6gist allesj\u00e4\u00e4nud risottoga peale hakata. V\u00f5imalusi on mitmeid, v\u00f5imalik on teha frititud risottopalle (Arancini), risotto \u00fclej\u00e4\u00e4kidega on v\u00f5imalik t\u00e4ita seeni ja aedvilju, mis on alati maitsev. Valmistasin siin \u00fche v\u00f5imalusena paneeritud risottokoogid, mida on maitsev s\u00fc\u00fca v\u00fcrtsika, k\u00fc\u00fcslauguse tomatikastmega.<br>Risotto on toit, mille valmsitamine on v\u00e4ga lihtne, aga selle tegemisele tuleb p\u00fchenduda, muidu v\u00f5ib roog kergesti eba\u00f5nnestuda.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7182\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 30-40 minutit<br>Tase: keskmine<br>Kogus: kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Risotto<\/em>:<br>200-250 g risottoriisi, enamasti on poes saada arborio riisi, mis on minu eelistus risotto valmistamisel<br>Umbes 400 ml kuiva valget veini<br>200 g riivitud parmesani<br>3-4 spl oliivi\u00f5li<br>1 suurem sibul peeneks hakitult<br>3-4 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>Umbes 100 g 82% v\u00f5id<br>200 g k\u00fclmutatud rohelisi herneid v\u00f5i v\u00e4rskeid rohelisi herneid<br>200 g spargleid, otsad umbes 3 cm pikkuselt \u00e4ra l\u00f5igatud ja poolitatud, \u00fclej\u00e4\u00e4nud sparglivarte pehmed osad hakitud v\u00e4ikesteka t\u00fckkideks<br>150 g porrulauku hakitud peeneks<br>150 g broccolit hakitud v\u00e4ikesteks t\u00fckkideks<br>Peot\u00e4is v\u00e4rsket tilli hakitult<br>Peot\u00e4is v\u00e4rsket peterselli hakitult<br>Musta pipart ja meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Risottokoogid<\/em>:<br>Eelmisel p\u00e4eval \u00fclej\u00e4\u00e4nud risotto<br>Paar spl jahu paneerimiseks<br>Muna paneerimiseks<br>Riivsai paneerimiseks<br>Oliivi\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Tomatikastme jaoks:<\/em><br>400 g purk t\u00fckeldatud tomateid<br>2 k\u00fc\u00fcslauguk\u00fc\u00fcnt<br>1 t\u0161illi hakitult<br>Meresoola ja musta pipart maitsestamiseks<br>V\u00e4ike peot\u00e4is basiilikulehti maitsestamiseks<br>Peot\u00e4is riivitud parmesani toidule peale raputamiseks<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7183\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br><em>Risotto:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Haki sibul ja k\u00fc\u00fcslauk, kuumuta paksup\u00f5hjalises potis oliivi\u00f5li keskmisele kuumusele, prae kergelt sibulat ja k\u00fc\u00fcslauku. Mingil juhul ei tohi lasta sibulat pruunistuma.<\/li>\n\n\n\n<li>Paari minuti p\u00e4rast lisa risottoriis, sega ja prae umbes minuti koos sibula ja k\u00fc\u00fcslauguga.<\/li>\n\n\n\n<li>Vala riisile juurde pool valge veini kogusest ning alanda kuumus madalaks, sega toitu sageli, riis ei tohi mingil juhul p\u00f5hja k\u00f5rbeda.<\/li>\n\n\n\n<li>Kui vedelik aurustub, siis lisa vett v\u00f5i puljongit. M\u00f5ned \u00fctlevad, et peaks kindlasti kasutama puljongit, aga minumeelest saab risotto isegi kergem ja parem kui kasutada lihtsalt vett. Maitsed tulevad riisist, veinist, parmesanist ning maitseainetest.<\/li>\n\n\n\n<li>Lisa vett seni kui riis on maitstes poolpehme. Seej\u00e4rel lisa teine pool valgest veinist ning sega sarnaselt varasemale. Mida rohkem risottot segada, seda parem see tuleb, t\u00e4rklis p\u00e4\u00e4seb kenasti riisiteradest v\u00e4lja ja risotto tuleb kleepuv ja siidine nagu see peab olema. Maitsesta risottot musta pipra ja meresoolaga.<\/li>\n\n\n\n<li>Samal ajal haki roheline. L\u00f5ika sparglitel umbes 3 cm pikkuselt otsad \u00e4ra ning l\u00f5ika need pikuti pooleks. \u00dclej\u00e4\u00e4nud sparglivarred l\u00f5ika \u00f5hukesteks seibideks. Haki porrulauk peeneks, haki till ja petersell peeneks. Haki brokkoli tipud v\u00e4ikesteks t\u00fckkideks.<\/li>\n\n\n\n<li>Kui vein on peaaegu aurustunud ning riisiterade sisse imbunud, siis lisa k\u00f5ik hakitud roheline \u2013 spargel, herned, porrulauk, till, petersell brokkoli.<\/li>\n\n\n\n<li>Sega ja lase paar minutit koos riisiga haududa. Roheline risotto maitseb siis k\u00f5ige paremini kui k\u00f5ik rohelised aedviljad on poolpehmed ja kergelt kr\u00f5mpsud.<\/li>\n\n\n\n<li>Lisa riivitud parmesan, sega ja lisa v\u00f5i. Eemalda risotto pliidilt ning lase v\u00f5il sulada. \u2019Sega risotto l\u00e4bi ning t\u00f5sta koheselt taldrikutele.<\/li>\n\n\n\n<li>Serveerimiseks vala risottole juurde oliivi\u00f5li, raputa \u00fcle riivitud parmesaniga ning raputa peale musta pipart.<br>Risottot lauda andes v\u00f5iks olla lisaks taldrik riivitud parmesaniga, mida soovi korral saab lisaks raputada, musta pipra veski ning kann oliivi\u00f5liga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Risottokoogid:<\/em><br>Juhul kui kogu risottot ei j\u00f5uta \u00e4ra s\u00fc\u00fca, siis on v\u00e4ga hea variant valmistada j\u00e4rgmisel p\u00e4eval paneeritud risottokooke<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Valmista kaste. Haki k\u00fc\u00fcslauk, vala pannile natuke oliivi\u00f5li ning prae kergelt k\u00fc\u00fcslauku, lisa 400 g purgit\u00e4is t\u00fckeldatud tomateid, lase keema ja keeda m\u00f5ni minut kuni kaste kergelt pakseneb.<\/li>\n\n\n\n<li>Haki v\u00e4ike peot\u00e4is basiilikut, lisa kastmele, maitsesta jahvatatud musta pipra ja meresoolaga.<\/li>\n\n\n\n<li>Valmista risottokoogid. Selleks raputa taldrikutele natuke jahu ja riivsaia. Klopi 1-2 muna lahti.<\/li>\n\n\n\n<li>Kuumuta oliivi\u00f5li paksup\u00f5hjalisel pannil keskmisele kuumusele.<\/li>\n\n\n\n<li>Vormi allesj\u00e4\u00e4nud risottost meelep\u00e4rase suurusega pallid, vajuta lapikuks ja paneeri esmalt jahus, seej\u00e4rel munas ning riivsaias.<\/li>\n\n\n\n<li>Prae risottokoogid m\u00f5lemilt k\u00fcljelt kuldpruuniks.<\/li>\n\n\n\n<li>T\u00f5sta taldrikule kastet, sea kastme peale kenasti risottokoogid ning garveeri basiilikuoksaga.<br>Soovi korral raputa peale riivitud parmesani ning musta pipart.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-7184\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Roheline-risotto-ja-koogid_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7179\" data-postid=\"7179\" class=\"themify_builder_content themify_builder_content-7179 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>\u00dcks Itaalia roogadest, mida ma olen m\u00f5ned korrad valmistanud ja mis sobib eriti suvesse. Maitsev, kerge ja lihtne valmistada. Otsustasin postitada oma rohelise risotto variandi koos sellega, mida oleks v\u00f5imalik l\u00f5unas\u00f6\u00f6gist allesj\u00e4\u00e4nud risottoga peale hakata. V\u00f5imalusi on mitmeid, v\u00f5imalik on teha frititud risottopalle (Arancini), risotto \u00fclej\u00e4\u00e4kidega on v\u00f5imalik t\u00e4ita seeni ja aedvilju, mis on alati [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7186,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[585,363,478,35,734,389,27,383],"class_list":["post-7179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-asparagus","tag-broccoli","tag-dill","tag-itaalia","tag-leak","tag-parsley","tag-herned","tag-rice","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=7179"}],"version-history":[{"count":31,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7179\/revisions"}],"predecessor-version":[{"id":7215,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7179\/revisions\/7215"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7186"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}