{"id":9713,"date":"2024-07-05T14:20:16","date_gmt":"2024-07-05T11:20:16","guid":{"rendered":"https:\/\/andrestover.com\/?p=9713"},"modified":"2024-07-05T14:20:17","modified_gmt":"2024-07-05T11:20:17","slug":"risotto-alla-milanese","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/risotto-alla-milanese\/","title":{"rendered":"Risotto alla Milanese"},"content":{"rendered":"\n

Risotto Milano moodi on \u00fcks klassikalisemaid Itaalia risottosid. Nagu nimigi \u00fctleb on selle roa p\u00e4ritolu p\u00f5hja Itaalias, Lombardia regioonis. Millalgi 19 sajandi keskpaigas nimetati see roog kokaraamatutes Milaano linna j\u00e4rgi. Tegemist on v\u00f5rdlemisi lihtsa roaga, mille valmistamine on lihtne, aga nagu risottodega ikka, vajab hoolt ja t\u00e4helepanu, et toit h\u00e4sti \u00f5nnestuks. K\u00f5ige klassikalisemate retseptide juures lisatakse sellele risottole ka k\u00fcpsetatud luu\u00fcdi, aga seda praegusel ajal eriti ei kasutata. Kohustuslik osa selle roa juures on safran, mis muudab Risotto alla Milanese kenasti kollaseks. Seda risottot s\u00fc\u00fcakse pearoana, sageli serveeritakse seda Itaalia lihatoitude, eriti Osso Bucco juurde. Sageli valmistatakse Risotto alla Milanese \u00fclej\u00e4\u00e4kidest ka n\u2019iteks frititud riisipalle.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Umbes 30 minutit
Tase: Lihtne
Kogus: kahele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
\u00dcks keskmine mugulsibul peeneks hakitult
Umbes \u00be klaasit\u00e4it risottoriisi, arborio sobib v\u00e4ga h\u00e4sti
2 spl oliivi\u00f5li
N\u00e4put\u00e4is safranit
200 ml kuiva valget veini
80 g v\u00f5id
50-70 g riivitud parmesani v\u00f5i mingit muud k\u00f5vajuustu
Meresoola ja v\u00e4rskelt jahvatatud musta pipart maitsestamiseks
Soovi korral peot\u00e4is peeneks hakitud peterselli
Parmesani ja musta pipart serveerimiseks
Kuuma vett v\u00f5i kanapuljongit risotto valmistamiseks<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Vala vein kaussi ja aseta safran veini sisse likku m\u00f5nieks minutiks.<\/li>\n\n\n\n
  2. Kuumuta oliivi\u00f5li paksup\u00f5hjalises potis v\u00f5i pannil keskmisele kuumusele.<\/li>\n\n\n\n
  3. Haki sibul peeneks ja lisa kuumutatud \u00f5lile, sega kiiresti umbes minuti jooksul, \u00e4ra lase sibulal pruunistuda.<\/li>\n\n\n\n
  4. Lisa riis ning sega ja lase kergelt pruunistuda umbes 1 minuti jooksul. Kindlasti sega riisi pidevalt.<\/li>\n\n\n\n
  5. Lisa vein koos safraniga ja lase segades toidul keena t\u00f5usta.<\/li>\n\n\n\n
  6. Alanda kuumus keskmisest madalamale ning sega riisi sagedasti nii, et see ei hakkaks poti p\u00f5hjas k\u00f5rbema.<\/li>\n\n\n\n
  7. Kui risotto hakkab kuivemaks t\u00f5mbuma lisa umbes 50 ml vett v\u00f5i puljongit. Juhul kui puljongit ei ole, ajab vesi samuti asja \u00e4ra ja risotto tuleb sama hea.<\/li>\n\n\n\n
  8. Lisa vett v\u00f5i puljongit sedasi 3-4 korda kuni riis on praktiliselt pehme.<\/li>\n\n\n\n
  9. Peale viimast vee v\u00f5i puljongi lisamist lase risottol pidevalt segades t\u00f5mbuda paksuks, vedelik aurab suures osas \u00e4ra. Maitsesta risottot meresoola ja musta pipraga.<\/li>\n\n\n\n
  10. Lisa riivitud parmesan ning sega \u00fchtlaseks. Soovi korral lisa peot\u00e4is peeneks hakitud peterselli.<\/li>\n\n\n\n
  11. Lisa v\u00f5i ja lase v\u00f5il \u00e4ra sulada, sega risotto \u00fchtlaseks, eemalda keedupott pliidilt ning kata kaanega ja lase risottol m\u00f5ne minuti \u201epuhata\u201c.<\/li>\n\n\n\n
  12. Serveeri risottot liharoogade juurde v\u00f5i eraldi p\u00f5hiroana.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Risotto Milano moodi on \u00fcks klassikalisemaid Itaalia risottosid. Nagu nimigi \u00fctleb on selle roa p\u00e4ritolu p\u00f5hja Itaalias, Lombardia regioonis. Millalgi 19 sajandi keskpaigas nimetati see roog kokaraamatutes Milaano linna j\u00e4rgi. Tegemist on v\u00f5rdlemisi lihtsa roaga, mille valmistamine on lihtne, aga nagu risottodega ikka, vajab hoolt ja t\u00e4helepanu, et toit h\u00e4sti \u00f5nnestuks. K\u00f5ige klassikalisemate retseptide juures […]<\/p>\n","protected":false},"author":1,"featured_media":9718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[35,383,601],"class_list":["post-9713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-itaalia","tag-rice","tag-saffron","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\/9713","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=9713"}],"version-history":[{"count":32,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9713\/revisions"}],"predecessor-version":[{"id":9748,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9713\/revisions\/9748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9718"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}