{"id":12506,"date":"2023-10-17T16:20:38","date_gmt":"2023-10-17T14:20:38","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=12506"},"modified":"2023-10-23T09:25:27","modified_gmt":"2023-10-23T07:25:27","slug":"dobry-vecer-s-a11-17-10-2023-2-cast","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/dobry-vecer-s-a11-17-10-2023-2-cast\/","title":{"rendered":"Dobr\u00fd ve\u010der s A11 17.10.2023 &#8211; 2.\u010d\u00e1st"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>A te\u010f p\u0159ich\u00e1z\u00ed ten \u010das, kdy trochu zv\u00e1\u017en\u00edme. Na\u0161\u00edm t\u00e9matem bude chudoba. Pozvali jsme si hosta, kter\u00fd k tomuto t\u00e9matu m\u00e1 opravdu hodn\u011b co \u0159\u00edct. Je to pan\u00ed \u0159editelka Potravinov\u00e9 banky pro Prahu a st\u0159edo\u010desk\u00fd kraj, pan\u00ed V\u011bra Dou\u0161ov\u00e1. <\/p>\n","protected":false},"author":8,"featured_media":12540,"template":"","categories":[173],"porad":[245],"region":[],"kategorie":[],"class_list":["post-12506","video","type-video","status-publish","has-post-thumbnail","hentry","category-ze-spolecnosti","porad-dobry-vecer-s-a11"],"acf":[],"meta_box":{"nbla_idec":"A2390022B","nbla_title":"Dobr\u00fd ve\u010der s A11","nbla_subtitle":"17.10.2023 - 2.\u010d\u00e1st","nbla_summary":"","nbla_description":"","nbla_transcription":"Zdrav\u00edm z laboratoria. Poj\u010fte si dneska p\u0159ipravit risotto, a to italsk\u00fd. Rozd\u00edl mezi italsk\u00fdm a \u010desk\u00fdm risottem je markantn\u00ed. \u010ce\u0161i pou\u017e\u00edvaj\u00ed jakoukoliv reji\u017ei, v\u011bt\u0161inou do toho risotta p\u0159id\u00e1vaj\u00ed zbytky jak\u00fdkoliv zeleninov\u00fdch, v p\u0159\u00edpad\u011b masov\u00fd, ale hlavn\u011b to zastrouhaj\u00ed parmez\u00e1nem, serv\u00edruje se to s ok\u016frkou a je to prost\u011b jin\u00fd risotto, ne\u017e d\u011blaj\u00ed italov\u00e9. Tak\u017ee dneska si ud\u011bl\u00e1me italsk\u00fd. K tomu, aby bylo italsk\u00fd, pot\u0159ebujete kr\u00e1tko zrnou reji\u017ei. Nejzn\u00e1m\u011bj\u0161\u00ed z nich je Arborio. Budeme pot\u0159ebovat, proto\u017ee budeme d\u011blat houbov\u00fd risotto, tak budete pot\u0159ebovat jak\u00fdkoliv houby, kter\u00e9 jsou such\u00e9. Preferen\u010dn\u011b samoz\u0159ejm\u011b \u010d\u00edm kvalitn\u011bj\u0161\u00ed, t\u011bm lep\u0161\u00ed, t\u011bm m\u00e1m na mysli t\u0159eba \u0159iby. Budete zcela jist\u011b pot\u0159ebovat kousek parmez\u00e1nu. Parmez\u00e1n, kdy\u017e v italsk\u00fd kuchyni pou\u017e\u00edv\u00e1te, tak ho v\u017edycky pou\u017e\u00edv\u00e1te, pros\u00edm v\u00e1s, \u010derstv\u011b nastrouhanej. M\u016f\u017eete m\u00edt, kdy\u017e si koupit, p\u00e1r \u017eampion\u016f na ozdoben\u00ed, aby to risotto hezky vypadalo. Budete pot\u0159ebovat samoz\u0159ejm\u011b tro\u0161ku b\u00edl\u00e9ho v\u00edna. Budete pot\u0159ebovat s\u016fl, budete pot\u0159ebovat \u010derstvej p\u00e9p\u0159. No a bez pochyby v\u00fdvar. Kdy\u017e d\u011bl\u00e1te houbov\u00fd nebo zeleninov\u00fd risotto, pou\u017eijete zeleninov\u00fd v\u00fdvar. Kdy\u017e budete d\u011blat s masem, tak pou\u017eijete v\u00fdvar z toho dan\u00e9ho masa. Kdy\u017e pou\u017eijete seafood nebo limo\u0159sk\u00e9 plody, tak budete pou\u017e\u00edvat ryb\u00fd v\u00fdvar nebo bisk. Tak, to je te\u010f k tomu z\u00e1kladu. Budete pot\u0159ebovat je\u0161t\u011b kousek \u0161alotky. Ty \u0161alotky budete pot\u0159ebovat doopravdy minim\u00e1ln\u011b. Budete pot\u0159ebovat stejn\u011b tak trochu olivov\u00fdho oleje. V italsk\u00fd kuchyni, speci\u00e1ln\u011b potom, kdy\u017e d\u011bl\u00e1te cokoliv italsk\u00fdho, tak se zcela v\u00fdhradn\u011b a z\u00e1sadn\u011b pou\u017e\u00edv\u00e1 panensk\u00fd olivovej olej. Ty \u0161alotky doopravdy pot\u0159ebujete, \u0159ekl bych, p\u016flku nebo t\u0159etinu. T\u0159etinu tyhle \u0161alotky kr\u00e1sn\u011b si takhle nakr\u00e1jte. J\u00e1 tu \u0161alotku takhle d\u00e1m na n\u016f\u017e, abyste vid\u011bli kolik j\u00ed m\u00e1m. Tohle je, pros\u00edm v\u00e1s, \u0161alotka, kter\u00e1 p\u0159ijde do toho risotta. Jinak zbytek v\u011bc\u00ed tady m\u00e1m p\u0159ipraveno. Vezmu si tady olivovej olej. Je d\u016fle\u017eit\u00fd, aby v\u00e1\u0161 v\u00fdvar zeleninovej byl v lehk\u00fdm varu. V p\u0159\u00edpad\u011b, \u017ee bychom ten v\u00fdvar dolejvali, pros\u00edm v\u00e1s, studen\u00fd, tak v\u017edycky p\u0159eru\u0161\u00edte va\u0159en\u00ed t\u00e9 rej\u017ee a to risotto nikdy nebude v po\u0159\u00e1dku. D\u00e1te jednu l\u0159\u00edci olivov\u00e9ho oleje, p\u0159id\u00e1te trochu \u0161alotky, to, co jsme si nakr\u00e1jeli a tu \u0161alotku, pros\u00edm v\u00e1s, nech\u00e1te sp\u011bnit. Ur\u010dit\u011b nestoj\u00edme o to, aby n\u00e1m ta \u0161alotka za\u010dala m\u011bnit barvu. Tak\u017ee to d\u011bl\u00e1te p\u011bkn\u011b, takhle pomalinku. \u0160alotka je sp\u011bn\u011bn\u00e1, kr\u00e1sn\u011b n\u00e1m to von\u00ed. P\u0159id\u00e1te do toho rej\u017ei, lehce zam\u00edch\u00e1te a te\u010f p\u0159ich\u00e1z\u00ed d\u016fle\u017eit\u00fd okam\u017eik. Ten okam\u017eik je, \u017ee tu rej\u017ei s tou \u0161alotkou p\u011bkn\u011b pro\u0159ejete. D\u016fvodem toho je, \u017ee ta rej\u017ei je potom schopn\u00e1 vypustit a vydat ve\u0161ker\u00fd \u0161krob, tak\u017ee n\u00e1m to ud\u011bl\u00e1 kr\u00e1snou kr\u00e9mu na konci, a\u017e to risotto budeme m\u00edchat. K tomu se za chv\u00edli dostaneme. Tak\u017ee pros\u00edm v\u00e1s, tu rej\u017ei vo\u0159ejete, jak pozn\u00e1te vo\u0159\u00e1tou rej\u017ei, velmi jednodu\u0161e. Vezmete ruku, ty rej\u017ee se nebudete dot\u00fdkat, jenom k tomu d\u00e1te takhle dla\u0148 nebo prsty. V p\u0159\u00edpad\u011b, \u017ee z t\u00fd rej\u017ee s\u00e1l\u00e1 teplo, tak jste p\u0159ipraven\u00fd. Pros\u00edm v\u00e1s, u rejzota, speci\u00e1ln\u011b u rejzota je hrozn\u011b d\u016fle\u017eit\u00fd, abyste v\u0161echno dr\u017eeli na dn\u011b kastr\u016flku. V\u0161echny ty zrn\u00ed\u010dka, kter\u00e9 se v\u00e1m p\u0159ilep\u00ed mimo spodek toho kastr\u016flu, tak se nebudou d\u011blat. Vezmete p\u00edl\u00e9 v\u00edno. Kdy\u017e v receptu\u0159e nen\u00ed jinak zm\u00edn\u011bno, tak se v\u017edycky jedn\u00e1 o v\u00edno such\u00e9. Te\u010f je d\u016fle\u017eit\u00fd, abyste poslouchali, proto\u017ee tohleto to mus\u00ed ud\u011blat. Je hrozn\u011b d\u016fle\u017eit\u00fd, aby to takhle zasi\u010delo. To znamen\u00e1, \u017ee ta rej\u017ee byla spr\u00e1vn\u011b nah\u0159\u00e1t\u00e1. To v\u00edno, pros\u00edm v\u00e1s, p\u0159ivedete do varu a to v\u00edno zbav\u00edte alkoholu. Jakmile to v\u00edno p\u0159ijde do varu, tak sta\u010d\u00ed 20-30 sekund a z toho v\u00edna vystoup\u00ed alkohol ven. V p\u0159\u00edpad\u011b, \u017ee tohle p\u0159esko\u010d\u00edte, tak se dostanete k tomu, \u017ee to rejzoto bude kysel\u00fd. Jestli\u017ee do v\u00edna, kter\u00fd pou\u017eijete na va\u0159en\u00ed, p\u0159id\u00e1te jakoukoliv tekutinu d\u0159\u00edv, tak to j\u00eddlo bude kysel\u00fd a ty kyselosti u\u017e se nezbav\u00edte. Te\u010f vezmete houby. Ty houby m\u00e1m su\u0161en\u00fd. Takhle je vyma\u010dk\u00e1te. D\u00e1te na prkinko a m\u016f\u017eete a nemus\u00edte ty houby posekat na men\u0161\u00ed kousky. Ty houby m\u00e1m kr\u00e1sn\u011b nakr\u00e1jen\u00fd, takhle to k tomu p\u0159id\u00e1m. A te\u010f tady k tomu p\u0159id\u00e1te v\u00fdvar. Toho v\u00fdvaru p\u0159id\u00e1te tolik, aby ta rej\u017ee byla kompletn\u011b potopen\u00e1. Jo, to je hrozn\u011b d\u016fle\u017eit\u00fd. Toho v\u00fdvaru nikdy ned\u00e1v\u00e1te v\u00edc. Hned \u0159eknu d\u016fvod. Ka\u017ed\u00e1 ta rej\u017ee se chov\u00e1 jinak, ka\u017edej pod tou rej\u017e\u00ed top\u00ed tro\u0161ku jinak a vy nem\u00e1te \u0161anci dop\u0159edu odhadnout, kolik toho v\u00fdvaru budete pot\u0159ebovat. P\u0159ivedete to do jemn\u00e9ho varu, ur\u010dit\u011b p\u0159id\u00e1te \u0161petku soli. M\u016f\u017eete p\u0159idat tro\u0161ku \u010derstv\u00e9ho pep\u0159e z milinku, takhle hezky namletej. \u0158\u00edk\u00e1 se, \u017ee risotto se konstantn\u011b mus\u00ed m\u00edchat. V p\u0159\u00edpad\u011b, \u017ee tak budete d\u011blat, tak va\u0159en\u00ed toho risotto se v\u00e1m prot\u00e1hne o n\u011bkolik minut. Sta\u010d\u00ed s t\u00edm kastr\u016flkem od \u010dasu takhle zah\u00fdbat. Po p\u0159\u00edpad\u011b jednou za minutu a\u017e za dv\u011b to ob\u011bt va\u0159e\u010dkou. Kdo chce, tak na ozdobu m\u016f\u017ee p\u0159ipravit p\u00e1r houb. Tak\u017ee tady m\u00e1m p\u0159ipraven\u00fd houby, kter\u00fd potom ud\u011bl\u00e1m na p\u00e1nvy. Budete pot\u0159ebat parmez\u00e1n. Takhle spr\u00e1vn\u011b byste m\u011bli nastrouhat parmez\u00e1n t\u011bsn\u011b p\u0159edt\u00edm, ne\u017e ho budete pot\u0159ebat. Na rozeh\u0159\u00e1tou p\u00e1nvi\u010dku d\u00e1te pros\u00edm v\u00e1s houby, kter\u00fd tam d\u00e1te zasucha. Kdy\u017e tam d\u00e1te jak\u00fdkoliv tuk, tak ty houby se t\u00edm napijou a nebude to ono. Vzmete si k tomu \u010distou va\u0159e\u010dku a ty houby za chv\u00edli za\u010dnou kr\u00e1sn\u011b takhle pou\u0161t\u011bt vodu a za\u010dnou se v\u00e1m kr\u00e1sn\u011b restovat. U\u017e p\u0159ich\u00e1z\u00edm k budu, kdy to risotto za\u010dnete ochutn\u00e1vat. Krom\u011b chut\u00ed sledujete i tvrdost t\u00ed samotn\u00fd rej\u017ee. M\u00e1te v\u017edy na mysli, \u017ee ve\u0161ker\u00e1 rej\u017ee mus\u00ed b\u00fdt na dn\u011b toho kastr\u016flku, aby se stejn\u011b d\u011blala. P\u0159ilejv\u00e1te v\u017edy tro\u0161ku v\u00fdvaru. Ten v\u00fdvar se p\u0159ilejv\u00e1 do posledn\u00ed minuty, kdy vlastn\u011b to risotto d\u011bl\u00e1te. Risotto, kdy\u017e ho m\u00e1te super al dente, tak ho vypnete. Vezmete ten parmez\u00e1n. Do toho parmez\u00e1nu pros\u00edm v\u00e1s p\u0159id\u00e1te pl\u00e1tek m\u00e1sla. S t\u00edm m\u00e1slem takhle to do toho p\u0159id\u00e1te. Te\u010f budete d\u011blat to, co jste d\u011blali ve \u0161kolce a ve \u0161kole. Jednou rukou takhle za ten kastr\u016flek budete tahat a druhou pov\u011bdete kole\u010dko. Tohle to d\u011bl\u00e1te tak dlouho, dokud vid\u00edte to m\u00e1slo. To m\u00e1slo mus\u00ed b\u00fdt konstantn\u011b v pohybu. K t\u011bm houb\u00e1m te\u010f m\u016f\u017eete p\u0159idat jak\u00fdkoliv tuk. M\u016f\u017ee to b\u00fdt olivovej olej, m\u016f\u017ee to b\u00fdt i trochu m\u00e1sla. A teprve te\u010f, kdy\u017e ty houby maj\u00ed takhle hezky barvu, tak je dod\u011bl\u00e1te na tuku. P\u0159ik\u00e1z\u00ed samotn\u00fd serv\u00edrov\u00e1n\u00ed. To risotto d\u00e1v\u00e1te takhle na st\u0159ed tal\u00ed\u0159e. Te\u010f ten tal\u00ed\u0159 vezmete do ruky a takhle do n\u011bj napl\u00e1c\u00e1te. Te\u010f vezmete ty houby takhle kr\u00e1sn\u011b, ty houby, kter\u00fd m\u00e1te vorestovan\u00fd, tak na to n\u00e1m d\u00e1te. J\u00e1 v\u00e1m p\u0159eju dobrou chu\u0165 a p\u0159\u00ed\u0161t\u011b navid\u011bno. Jak se \u0159\u00edk\u00e1 chl\u00e9b a hry? My jsme to oto\u010dili, za\u010dali jsme hramy, ale te\u010f u\u017e budeme hovo\u0159it na tro\u0161ku v\u00e1\u017en\u011bj\u0161\u00ed t\u00e9ma. T\u00edm je dne\u0161n\u00ed slavnostn\u00ed den, nebo v\u00fdznamn\u00fd. Sp\u00ed\u0161 v\u00fdznamn\u00fd ne\u017e slavnostn\u00ed a je to den za odstran\u011bn\u00ed chudoby. Tak\u017ee te\u010f p\u0159ich\u00e1z\u00edme pr\u00e1v\u011b k tomu chlebu. A proto tady s n\u00e1mi ve studiu. A my jsme si pozvali hosta, kter\u00fd k tomuto t\u00e9matu m\u00e1 opravdu hodn\u011b co \u0159\u00edct. A je to pan\u00ed \u0159editelka Potravinov\u00e9 banky pro Prahu a st\u0159edu \u010cesk\u00fd kraj, pan\u00ed B\u011bra Dou\u0161ov\u00e1. Dobr\u00fd den. My jsme tady hovo\u0159ili v \u00favod dne\u0161n\u00edho dobr\u00e9ho ve\u010dera s A11, jsme hovo\u0159ili o t\u00e9 celocv\u011btov\u00e9 chudob\u011b. Ale ona se bohu\u017eel u\u017e dost rapidn\u011b dot\u00fdk\u00e1 i \u010cesk\u00e9 republiky, kter\u00e1 na tom asi zdaleka nen\u00ed tak \u0161patn\u011b jako jin\u00e9 zem\u011b ve sv\u011bt\u011b. Jak\u00e1 je va\u0161e zku\u0161enost, jak vy se setk\u00e1v\u00e1te s tou chudobou? S tou chudobou, opravdu tou chudobou, \u017ee lid\u00e9 nemaj\u00ed na j\u00eddlo. No tak my se s t\u00edm setk\u00e1v\u00e1me prakticky ka\u017ed\u00fd den, proto\u017ee my d\u00e1v\u00e1me potraviny lidem v nouzi jednak prost\u0159ednictv\u00edm organizac\u00ed, kter\u00e9 k n\u00e1m jezd\u00ed a ty pokr\u00fdvaj\u00ed asi 77 tis\u00edc lid\u00ed v nouzi. A potom d\u00e1v\u00e1me jednotlivc\u016fm. Ka\u017ed\u00fd den m\u00e1me v\u00fddelov\u00e9 m\u00edsto, kde d\u00e1v\u00e1me lidem potravinovou pomoc. A to je asi 3 tis\u00edce lid\u00ed. Tak\u017ee my vlastn\u011b jednou t\u00fddn\u011b pom\u00e1h\u00e1me potravinov\u011b zajistit asi 80 tis\u00edc lid\u00ed. Dob\u0159e, dob\u0159e. To u\u017e jsou va\u0161e konkr\u00e9tn\u00ed jako d\u00edsledky va\u0161\u00ed pr\u00e1ce. J\u00e1 jsem sp\u00ed\u0161, sp\u00ed\u0161 jsem tou ot\u00e1zkou m\u00ed\u0159il na to, nebo m\u00ed\u0159il tam, kde se berou ti chud\u00ed lid\u00e9, tedy chud\u00ed tak, \u017ee dokonce nemaj\u00ed dostatek prost\u0159edk\u016f na vlastn\u00ed ob\u017eivu. Tam jsem m\u00ed\u0159il. No je to trochu politick\u00e1 ot\u00e1zka. J\u00e1 bych \u0159ekla, proto\u017ee dv\u011b skupiny, kter\u00e9 jsou u n\u00e1s nejchud\u0161\u00ed, to jsou osam\u011bl\u00ed d\u016fchodci, to znamen\u00e1 vdovy, vdovci, sp\u00ed\u0161e vdovy, vdovy tedy procentu\u00e1ln\u011b a potom jsou to matky samo\u017eivitelky. Tak ob\u011b ty dv\u011b skupiny maj\u00ed tro\u0161ku jin\u00e9 podm\u00ednky, nebo jin\u00e9 d\u016fvody, pro\u010d jsou na tom \u0161patn\u011b. Ti d\u016fchodci jsou proto, proto\u017ee oni jednak neum\u00ed na po\u010d\u00edta\u010d\u00ed, tak\u017ee se neum\u00ed st\u00e1hnout ty formul\u00e1\u0159e, kter\u00e9 by jim pomohly po\u017e\u00e1dat o n\u011bjakou soci\u00e1ln\u00ed pomoc. Pokud jdou na \u00fa\u0159ad pr\u00e1ce, tak ty fronty jsou pro n\u011b velmi nepohodln\u00e9. A tak\u00e9 se styd\u00ed d\u00e1t na jebo, \u017ee jsou vnouzi, tak\u017ee u nich je to tro\u0161ku jin\u00e1 situace. A o t\u00e9hle situaci si budeme pov\u00eddat za chvilku, tak\u017ee div\u00e1ci se maj\u00ed, nev\u00edm jestli na co t\u011b\u0161it, ale z\u016fsta\u0148te s n\u00e1mi. A rozhodn\u011b se m\u00e1te t\u011b\u0161it na spoustu zaj\u00edmav\u00fdch informac\u00ed. Ale te\u010f u\u017e n\u00e1sleduj\u00ed zpr\u00e1vy a potom po\u0159ad z \u00fazky mob\u00edlkov\u00e9, polibte si preference.","nbla_serie":"4200","nbla_season":"2023","nbla_episode":"22","nbla_duration":"780.16","nbla_genre":"","nbla_editorial_format":"","nbla_mtime":"1697890588","nbla_url":"https:\/\/origin.a11.cz\/vod\/73asol8xfbw5opfppn52gh8zr.mp4","nbla_version":"1697890588","nbla_odvysilano":"Ano","bunny_id":"92539747-b0af-4f69-956c-98d52e89e111","youtube_id":"","datum_vydani":"20231021","stopaz":"780.16","dokument":[],"video_to":[]},"_links":{"self":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video\/12506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video"}],"about":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/types\/video"}],"author":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/users\/8"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media\/12540"}],"wp:attachment":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media?parent=12506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/categories?post=12506"},{"taxonomy":"porad","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/porad?post=12506"},{"taxonomy":"region","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/region?post=12506"},{"taxonomy":"kategorie","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/kategorie?post=12506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}