{"id":3428,"date":"2020-08-24T17:42:08","date_gmt":"2020-08-24T15:42:08","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3428"},"modified":"2020-08-24T17:42:08","modified_gmt":"2020-08-24T15:42:08","slug":"spenatove-rizoto-s-kuracim-masom-a-sampinonmi-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/spenatove-rizoto-s-kuracim-masom-a-sampinonmi-od-huga\/","title":{"rendered":"SPIN\u0100TU RISOTO no Hugo"},"content":{"rendered":"

<\/p>\n

[vc_row][vc_column][vc_single_image image=”3429″ img_size=”full” alignment=”center”][vc_column_text]Risoto (risotto) atn\u0101cis no It\u0101lijas, un saka, ka to t\u0101 nevar saukt, ja nav pagatavots It\u0101\u013cu \u012bpa\u0161aj\u0101 veid\u0101. At\u0161\u0137ir\u012bba ir tikai gatavo\u0161anas proces\u0101 \u2013 It\u0101\u013ciem tas notiek vien\u0101 katl\u0101, savienojot sast\u0101vda\u013cas procesa laik\u0101. Es gatavoju r\u012bsus atsevi\u0161\u0137i un m\u0113rci atsevi\u0161\u0137i, sajaucot kop\u0101 tikai beig\u0101s, t\u0101p\u0113c sauksim to \u201eRisoto a la Hugo\u201d<\/p>\n

R\u012bsu pagatavo\u0161ana: (6 porcijas)
\n(gatavot varat k\u0101 jums labpat\u012bk vai esat pieradu\u0161i, te b\u016bs mans variants)
\n\ud83d\udc4d<\/span><\/span> 1 gl\u0101ze apa\u013co r\u012bsu (gl\u0101ze 300 ml)
\n\ud83d\udc4d<\/span><\/span> 1,5 gl\u0101zes \u016bdens
\n\ud83d\udc4d<\/span><\/span> 1 \u0137iploka daivi\u0146a
\n\ud83d\udc4d<\/span><\/span> Nedaudz e\u013c\u013cas<\/span><\/p>\n

\n

Process:
\nR\u012bsus labi noskalojiet.
\nKatl\u0101 2 \u0113damkarot\u0113s e\u013c\u013cas apcepiet sasmalcin\u0101tu \u0137iploka daivi\u0146u. Br\u012bdin\u0101jums! Tikai mazliet! Lai \u0137iploki neapbr\u016bn\u0113tu!
\nPievienojiet r\u012bsus un 1 t\u0113jkaroti gar\u0161vielu mais\u012bjumu. Nedaudz apcepiet, p\u0101rlejiet \u016bdeni, p\u0101rlieciet v\u0101ku un uz \u013coti l\u0113nas uguns v\u0101riet.
\nMais\u012bt nevajag. Pagatavo\u0161ana pras\u012bs apm\u0113ram 15-20 min\u016btes. Viss atkar\u012bgs no r\u012bsu veida. Ja viss \u016bdens iztvaikojis un r\u012bsi joproj\u0101m ir pacieti, nekr\u012btiet panik\u0101 \u2013 katlu vienk\u0101r\u0161i iesai\u0146ojiet dviel\u012b un uz 10 min\u016bt\u0113m lieciet to zem segas.<\/p>\n

M\u0113rces pagatavo\u0161ana:
\n\ud83d\udc4d<\/span><\/span> Nedaudz e\u013c\u013cas
\n\ud83d\udc4d<\/span><\/span> Vistas fileja (viena paliela)
\n\ud83d\udc4d<\/span><\/span> S\u0101ls, malti melnie pipari
\n\ud83d\udc4d<\/span><\/span> 1 \u0137iploka daivi\u0146a
\n\ud83d\udc4d<\/span><\/span> 400 gr sald\u0113ti spin\u0101ti
\n\ud83d\udc4d<\/span><\/span> Saldais kr\u0113jums
\n\ud83d\udc4d<\/span><\/span> Sviesta pikuc\u012btis<\/p>\n

Process:
\nKarst\u0101 e\u013c\u013c\u0101 apcep smalki sagrieztas vistas kr\u016bti\u0146u.\u00a0\u00a0 Pievienojiet s\u0101li, maltus melnos piparus. Pievienojiet spin\u0101tus, smalki sagrieztu \u0137iploka daivi\u0146u, saldo kr\u0113jumu un k\u0101du laiku saut\u0113jiet. Ja m\u0113rce ir pabieza, dro\u0161i pievienojiet nedaudz vair\u0101k kr\u0113juma, \u016bdeni gan ne!
\nGATAVS!<\/p>\n

Tagad sajauciet sagatavotos r\u012bsus ar m\u0113rci un nedaudz sviesta. Dekor\u0113ju ar apceptiem svaigiem \u0161ampinjoniem vai m\u016bsu pa\u0161u las\u012btaj\u0101m baravik\u0101m!<\/p>\n

Lai labi gar\u0161o, draugi!<\/span><\/span>
\nTavs Hugo<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n

<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_single_image image=”3429″ img_size=”full” alignment=”center”][vc_column_text]Risoto (risotto) atn\u0101cis no It\u0101lijas, un saka, ka to t\u0101 nevar saukt, ja nav pagatavots It\u0101\u013cu \u012bpa\u0161aj\u0101 veid\u0101. At\u0161\u0137ir\u012bba ir tikai gatavo\u0161anas proces\u0101 \u2013 It\u0101\u013ciem tas notiek vien\u0101 katl\u0101, savienojot sast\u0101vda\u013cas procesa laik\u0101. Es gatavoju r\u012bsus atsevi\u0161\u0137i un m\u0113rci atsevi\u0161\u0137i, sajaucot kop\u0101 tikai beig\u0101s, t\u0101p\u0113c sauksim to \u201eRisoto a la Hugo\u201d R\u012bsu…<\/p>\n","protected":false},"author":2,"featured_media":3429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,7],"tags":[],"class_list":["post-3428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masite-jedla","category-recepty","category-10","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=3428"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3428\/revisions"}],"predecessor-version":[{"id":3430,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3428\/revisions\/3430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3429"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}