{"id":9750,"date":"2024-07-07T21:48:56","date_gmt":"2024-07-07T18:48:56","guid":{"rendered":"https:\/\/andrestover.com\/?p=9750"},"modified":"2024-07-07T21:48:57","modified_gmt":"2024-07-07T18:48:57","slug":"risotto-al-salto","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/risotto-al-salto\/","title":{"rendered":"Risotto al Salto"},"content":{"rendered":"\n

\u00dcks idee, mida teha risotto \u00fclej\u00e4\u00e4kidega. Selle roa nime t\u00f5lge k\u00f5laks nagu h\u00fcppav risotto, aga tegemist on risotto \u00fclej\u00e4\u00e4gist valmistatud \u00f5hukese risottokoogiga, mida praetakse pannil oliivi\u00f5lis kr\u00f5bedaks ning serveeritakse parmesani ja soovi korral ka maitserohelisega. Ajalooliselt hakati seda valmistama Risotto alla Milanese \u00fclej\u00e4\u00e4kidest. Selle toidu valmistamine on v\u00e4ga lihtne, ainus problemaatiline koht on risottokoogi \u00fcmber keeramine juhul kui see on kogu panni suurune. Klassikaliselt seda valmistatakse v\u00f5rdlemisi suure riisikoogina, aga keeramise lihtsustamiseks v\u00f5ib valmistada ka v\u00e4iksemad riisikoogid. Soovi korral v\u00f5ib valmistamise juurde lisada toorest muna, see seob risottokoogi paremini kokku, lihtsustades selle \u00fcmber keeramist.<\/p>\n\n\n\n

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

Valmistamise aeg: Umbes 20 minutit
Tase: Lihtne kuni keskmine
Kogus: Kahele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Umbes 250-300 g Risotto alla Milanese <\/a>jahtunud \u00fclej\u00e4\u00e4ki
1 muna
Musta pipart maitsestamiseks
Peot\u00e4is riivitud parmesani serveerimiseks
Soovi korral peot\u00e4is v\u00e4rsket hakitud peterselli serveerimiseks
3-4 spl oliivi\u00f5li
Soovi korral serveerimiseks tomateid v\u00f5i tomatikastet.<\/p>\n\n\n\n

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

    \n
  1. Sega muna \u00fclej\u00e4\u00e4nud risotto hulka, vala \u00f5li pannile, kuumuta pann keskmisele kuumusele.<\/li>\n\n\n\n
  2. Vala risotto pannile ning suru pannilabidaga lapikuks. Silu servad pannilabidaga \u00fctlaseks ning prae umbes 5-7 minutit kuni risotto on alumiselt k\u00fcljelt kuldpruun. Veendu kindlasti panni raputades, et risotto kook liigub ja on panni p\u00f5hjast lahti. Vajadusel aita risottokook panni p\u00f5hjast lahti pannilabidaga.<\/li>\n\n\n\n
  3. Risotto al salto \u00fcmberkeeramine on veidi keerukas, k\u00f5ige lihtsam on katta pann taldrikuga ja keerata \u00fche k\u00e4ega panni hoides ja teisega taldrikut panni vastas hoides pann j\u00e4rsu liigutusega teisipidi nii, et risotto kukub taldrikule.<\/li>\n\n\n\n
  4. Libista risottokook taldrikult pannile tagasi ja prae teiselt k\u00fcljelt samuti 5-7 minutit.<\/li>\n\n\n\n
  5. Libista kr\u00f5bedaks praetud risotto al salto ettevaatlikult pannilt taldrikule, parita \u00fcle musta pipra ja riivitud parmesaniga. Serveerides raputa peale hakitud peterselli v\u00f5i basiilikut.
    Serveerida v\u00f5ib tomatite v\u00f5i tomatikastmega.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    \u00dcks idee, mida teha risotto \u00fclej\u00e4\u00e4kidega. Selle roa nime t\u00f5lge k\u00f5laks nagu h\u00fcppav risotto, aga tegemist on risotto \u00fclej\u00e4\u00e4gist valmistatud \u00f5hukese risottokoogiga, mida praetakse pannil oliivi\u00f5lis kr\u00f5bedaks ning serveeritakse parmesani ja soovi korral ka maitserohelisega. Ajalooliselt hakati seda valmistama Risotto alla Milanese \u00fclej\u00e4\u00e4kidest. Selle toidu valmistamine on v\u00e4ga lihtne, ainus problemaatiline koht on risottokoogi \u00fcmber […]<\/p>\n","protected":false},"author":1,"featured_media":9752,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[35,60],"class_list":["post-9750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-itaalia","tag-risotto","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\/9750","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=9750"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9750\/revisions"}],"predecessor-version":[{"id":9777,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9750\/revisions\/9777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9752"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}