{"id":13414,"date":"2023-11-07T14:11:08","date_gmt":"2023-11-07T13:11:08","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=13414"},"modified":"2023-11-08T08:24:08","modified_gmt":"2023-11-08T07:24:08","slug":"dobry-vecer-s-a11-7-11-2023-2-cast","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/dobry-vecer-s-a11-7-11-2023-2-cast\/","title":{"rendered":"Dobr\u00fd ve\u010der s A11 7.11.2023 &#8211; 2.\u010d\u00e1st"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Zdrav\u00edme v\u00e1s z Laboratoria a rovnou se pust\u00edme do skv\u011bl\u00e9ho va\u0159en\u00ed. Budeme m\u00edt italsk\u00e9 risotto. <\/p>\n","protected":false},"author":8,"featured_media":13449,"template":"","categories":[173],"porad":[245],"region":[],"kategorie":[],"class_list":["post-13414","video","type-video","status-publish","has-post-thumbnail","hentry","category-ze-spolecnosti","porad-dobry-vecer-s-a11"],"acf":[],"meta_box":{"nbla_idec":"A2390037B","nbla_title":"Dobr\u00fd ve\u010der s A11","nbla_subtitle":"7.11.2023 - 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\u00e9 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 orestovan\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. Pokra\u010dujeme. Jak vid\u00edte, barvnka u\u017e sed\u00ed v k\u0159esle pro hosta, proto\u017ee, proto\u017ee to m\u00e1 prost\u011b n\u011bjakou souvislost. Te\u010f vid\u00edte, jak m\u00e1me kr\u00e1sn\u011b \u00fapln\u011b nov\u00fd studio vlastn\u011b na obrazovk\u00e1ch. M\u00e1me to stylov\u00fd. N\u011bco \u00fapln\u011b jin\u00fdho. P\u0159esn\u011b tak. A to pro\u010d, pros\u00edm t\u011b? Proto\u017ee dnes 7. listopadu by m\u011bl Karel Jadom\u00edr Erben 212 let. Takov\u00fd kulat\u00fd narozeniny. No, proto\u017ee se vrac\u00edme tro\u0161ku do t\u00e9 minulosti. Tak to je takov\u00fd klasik, kter\u00fd psal opravdu n\u00e1dhern\u00e9 d\u011btsk\u00e9 poh\u00e1dky, kter\u00e9 byly tak \u0161\u00edlen\u00fd, \u017ee d\u011bti p\u0159\u00edmo milovali. Horory. A k tomu jeho nejzn\u00e1m\u011bj\u0161\u00ed b\u00e1snick\u00e1 sb\u00edrka Kytice. No tak to je slo\u017een\u00e1 z 13 hororov\u00fdch b\u00e1sn\u00edk. Ano. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b barunka se ujala t\u00e9 mil\u00e9 povinnosti. A byla ochtn\u00e1 n\u00e1m recitovat. Bude\u0161 recitovat spolednice, kterou si zm\u00ednila. Vybrala jsem si \u00faryvek z t\u00e9 nejzn\u00e1m\u011bj\u0161\u00ed hororov\u00e9 b\u00e1sn\u011b. A aby jsme nebyli jenom v t\u00e9 minulosti, tak pros\u00edm v\u00e1s p\u011bkn\u011b takov\u00e1 informace. Z\u00edtra bude m\u00edt sv\u00e1tek Lubom\u00edr. Barnko. Tak\u017ee te\u010fka u\u017e \u00fatern\u00ed chvilka poezie. Polednice. U lavice d\u00edt\u011b st\u00e1lo spln\u00e1 hrdla k\u0159i\u010delo. Bude\u0161 si jen trochu m\u00e1lo tycik\u00e1n\u011b ml\u010delo. Poledne v tom okam\u017een\u00ed t\u00e1ta p\u0159ijde z roboty a m\u011b hasne uva\u0159en\u00ed. Pro tebe ty zlobo ty. Ml\u010d. Hele, h\u00fasar a ko\u010d\u00e1rek, hrej si. Tu m\u00e1\u0161 kohouta. Ne\u017e kohout, v\u016fz i hus\u00e1rek, bouch b\u00e1c let\u00ed do kouta. A zas do hrozn\u00e9ho k\u0159iku. I bude\u0161 t\u011b sr\u0161en s\u00e1m, \u017ee na tebe nezv\u011bdn\u00edku polednici zavol\u00e1m. Poj\u010f si pro\u0148 ty polednice. Poj\u010f, vem si ho z hostn\u00edka. A hle, tu kdo z usv\u011btnice, dve\u0159e zlehka odmyk\u00e1. Mal\u00e1 hn\u011bd\u00e1, tv\u00e1\u0159 div\u00e9, pod plachetkou osoba. O berli\u010dce hn\u00e1 ty k\u0159iv\u00e9, hlas vych\u0159ice podoba. D\u011bkuji.","nbla_serie":"4200","nbla_season":"2023","nbla_episode":"37","nbla_duration":"746.24","nbla_genre":"","nbla_editorial_format":"","nbla_mtime":"1699358872","nbla_url":"https:\/\/origin.a11.cz\/vod\/20i0l6hrca7wqijs8q3f8iwgz.mp4","nbla_version":"1699358872","nbla_odvysilano":"Ano","bunny_id":"e14e4255-612c-4c4d-a477-813d1eab90a7","youtube_id":"","datum_vydani":"20231107","stopaz":"746.24","dokument":[],"video_to":[]},"_links":{"self":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video\/13414","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\/13449"}],"wp:attachment":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media?parent=13414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/categories?post=13414"},{"taxonomy":"porad","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/porad?post=13414"},{"taxonomy":"region","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/region?post=13414"},{"taxonomy":"kategorie","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/kategorie?post=13414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}