{"id":14177,"date":"2023-12-01T17:27:52","date_gmt":"2023-12-01T16:27:52","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=14177"},"modified":"2023-12-01T19:10:04","modified_gmt":"2023-12-01T18:10:04","slug":"rychlovka-z-kuchyne-3","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/rychlovka-z-kuchyne-3\/","title":{"rendered":"Houbov\u00e9 risotto"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Dnes si spole\u010dn\u011b p\u0159iprav\u00edme risotto. Pou\u017eijeme skv\u011bl\u00e9 su\u0161en\u00e9 italsk\u00e9 houby, kter\u00e9 si p\u0159edem namo\u010d\u00edme&#8230;<\/p>\n","protected":false},"author":8,"featured_media":14238,"template":"","categories":[179,177],"porad":[243],"region":[],"kategorie":[],"class_list":["post-14177","video","type-video","status-publish","has-post-thumbnail","hentry","category-vareni","category-zajimavosti","porad-rychlovka-z-kuchyne"],"acf":[],"meta_box":{"nbla_idec":"A2333726","nbla_title":"Rychlovka z kuchyn\u011b","nbla_subtitle":"","nbla_summary":"va\u0159en\u00ed s \u0161\u00e9fkucha\u0159em Martinem Kortusem","nbla_description":"","nbla_transcription":"V\u00edtejte v laboratoriu. Dneska si spole\u010dn\u011b p\u0159iprav\u00edme risotto. Se mnou kdy\u017e se nau\u010d\u00edte risotto, tak u\u017e um\u00edte v\u0161echny dal\u0161\u00ed risotta. My dneska si ud\u011bl\u00e1me risotto, kter\u00fd bude m\u00edt v sob\u011b porcini mushrooms, co\u017e jsou \u0159iby. Tady je m\u00e1m ucu\u0161en\u00fd, kr\u00e1sn\u00fd, italsk\u00fd, n\u00e1dhern\u00fd. M\u016f\u017eete s\u00e1hnout do domac\u00edch z\u00e1sob. Co s t\u011bma houbama ud\u011bl\u00e1te? Ty houby vemete a namo\u010d\u00edte je do tepl\u00fd vody, aby ty houby se nas\u00e1kly a aby zm\u011bkly. Tohle to ud\u011bl\u00e1te asi tak \u0159\u00e1dov\u011b p\u016fl hodiny p\u0159ed t\u00edm, ne\u017e je pou\u017eijete na va\u0159en\u00ed. Budete pot\u0159ebovat kvalitn\u00ed italskou kr\u00e1tkozrnou rej\u017ei. V tomhle p\u0159\u00edpad\u011b m\u00e1me karnaroli, tak\u017ee si odsypete na dv\u011b porce, bych \u0159ekl, n\u011bjak\u00fdch sto gram\u016f. Budete pot\u0159ebovat kvalitn\u00ed parmez\u00e1n. Tady m\u00e1m super z\u00e1le\u017eitost. Ten parmez\u00e1n nastrouh\u00e1te. D\u00edky tomu, \u017ee to jde do toho risotta, tak to m\u016f\u017eete vz\u00edt i tady na tom hrub\u011bj\u0161\u00edm. Kdybyste strouhali parmez\u00e1n jen na pastu, tak byste pou\u017e\u00edvali tuto stranu toho hrub\u00e9ho sejta nebo jemn\u00e9ho sejta. Jen, abyste vid\u011bli, kolik toho je, tak\u017ee ten s\u00edr takhle p\u0159ind\u00e1m do takov\u00e9hle misti\u010dky. Tak, bezva. Vzhledem k tomu, \u017ee d\u011bl\u00e1me houbov\u00fd risotto, tak tady u\u017e m\u00e1m p\u0159ipraven\u00fd zeleninov\u00fd v\u00fdvar. Jenom si uklid\u00edm prk\u00ednko. Budete pot\u0159ebovat nepatrn\u00e9 mno\u017estv\u00ed b\u00edl\u00e9ho v\u00edna. Budete pot\u0159ebovat \u0161alotku. Ty \u0161alotky budete pot\u0159ebovat relativn\u011b m\u00e1lo, tak\u017ee n\u00e1m bude sta\u010dit takhle volou p\u016fl p\u016flku t\u00e9 \u0161alotky. Tu \u0161alotku ud\u011bl\u00e1te hodn\u011b najemno, kr\u00e1sn\u011b takhle nasek\u00e1te. Tak, bezva. Slejte, tohle je p\u0159esn\u011b, kolik n\u00e1m bude sta\u010dit. Vezmete si, rozp\u00e1l\u00edte si kastr\u016flek, v kter\u00fdm budete d\u011blat risotto. P\u0159id\u00e1te do toho kvalitn\u00ed extra virgin olive oil, jednu \u0159\u00edjci. P\u0159id\u00e1te tu nasekanou \u0161alotku. Tak, m\u011b u\u017e tady kr\u00e1sn\u011b to za\u010d\u00edn\u00e1 \u0161um\u011bt. Tak, bezva. Te\u010f p\u0159ich\u00e1z\u00ed hrozn\u011b d\u016fle\u017eit\u00e1 v\u011bc, a to je asice, \u017ee tam vyklop\u00edte v\u0161echnu tu rej\u017ei. A tu rej\u017ei takhle nasucho, nebo skoro nasucho, je tam jenom trochu toho oleje, tak tu rej\u017ei zah\u0159ejete. Tudle je hrozn\u011b d\u016fle\u017eit\u00fd proces, tudle kdy\u017e neud\u011bl\u00e1te, tak nikdy nebudete m\u00edt po\u0159\u00e1dn\u00fd italsk\u00fd risotto s kr\u00e9mou. Taky samoz\u0159ejm\u011b jste si v\u0161imli, \u017ee tu rej\u017ei jsem neproplachoval. Je to stra\u0161n\u011b jednoduch\u00fd, stra\u0161n\u011b dob\u0159e se to pamatuje. R\u00ed\u017ee na risotto je jedin\u00e1 rej\u017ee v kuchyni, kter\u00e1 se neproplachuje, zbytek se proplachuje. A te\u010f u\u017e si to budete pamatovat nav\u017edy. Tak kr\u00e1sn\u011b to rozhe\u0159ejete, tu rej\u017ei. J\u00e1 si mezit\u00edm tady vynd\u00e1m ty houby z t\u00e9 vody. Takhle hezky vyma\u010dk\u00e1m. Samoz\u0159ejm\u011b tu vodu z t\u011bch h\u016fb nebudem vyhazovat, tu pou\u017eijem. A a\u017e tu vodu do toho risotto bude telej, tak pros\u00edm v\u00e1s si d\u00e1te z\u00e1le\u017eet a nevylejte j\u00ed tam v\u0161echnu, proto\u017ee v\u011bt\u0161inou to obsahuje zbytky zeminy, po p\u0159\u00edpad\u011b p\u00edsku. Te\u010f si vezmete ty houby a takhle hezky je nakr\u00e1j\u00edte. Velikost t\u011bch h\u016fb je v\u00edce m\u00e9n\u011b na v\u00e1s. Kdy\u017e tam chcete ty houby b\u00fdt razn\u011bj\u0161\u00ed, tak je kr\u00e1jte na v\u011bt\u0161\u00ed kousky. Tak, kdy\u017e si ty re\u017ei s\u00e1l\u00e1 teplo, tak vezmete to v\u00edno, o kter\u00e9m u\u017e jsme se tady \u0159\u00edkali. To v\u00edno tam vylejete a mus\u00ed to ud\u011blat tohleto. Takhle kr\u00e1sn\u011b n\u00e1m to mus\u00ed za\u0161um\u011bt. To v\u00edno pros\u00edm v\u00e1s nech\u00e1te odpa\u0159it, hlavn\u011b ten alkohol z toho v\u00edna. V p\u0159\u00edpad\u011b, \u017ee byste tohle neud\u011blali, tak to j\u00eddlo bude kysel\u00fd a u\u017e nikdy z toho tu kyselost nedostanete. Tak, te\u010f ho m\u00e1me kr\u00e1sn\u011b odpa\u0159en\u00fd, vezmete si nab\u011bra\u010dku a to risotto kr\u00e1sn\u011b takhle zalejete t\u00edm v\u00fdvarem. A toho v\u00fdvaru d\u00e1te tolik, aby ta re\u017ei cel\u00e1 byla pokryta. Samoz\u0159ejm\u011b ten v\u00fdvar m\u00e1te horkej, nem\u016f\u017eete pracovat se studen\u00fdm v\u00fdvarem, jinak tu re\u017ei samoz\u0159ejm\u011b budete schlazovat a budete u t\u00fd plotny st\u00e1t d\u00edl. Risotto podle typu re\u017ee a podle toho, jak pot\u00edm to p\u00edte, se d\u011bl\u00e1 n\u011bjak\u00fdch od 12 do 18 minut. Te\u010f p\u0159ich\u00e1z\u00ed ten okam\u017eik, kdy do toho hod\u00edme ty houby a vlastn\u011b do toho m\u016f\u017eeme p\u0159idat i tro\u0161ku toho houbov\u00e9ho v\u00fdvaru, jako smesy nebo t\u00e9 vody. To nen\u00ed v\u00fdvar, ale je to velmi opatrn\u011b, abyste v tom nezvedli ten k\u00e1l. A kdy\u017e se na to dob\u0159e pod\u00edv\u00e1te, tak tady vid\u00edte, jak n\u00e1m tam zbylo tro\u0161ku zeminy a trochu p\u00edsku. No helejte, te\u010f u\u017e je to velmi jednoduch\u00e9. Te\u010f to cel\u00e9 zam\u00edch\u00e1te, p\u0159ivedete do varu a pozvolna va\u0159\u00edte. Ten var by nem\u011bl b\u00fdt urputnej, m\u011blo by to b\u00fdt jenom takov\u00fd perli\u010dkov\u00e1n\u00ed. Kucha\u0159i tomu \u0159\u00edkaj\u00ed perli\u010dkov\u00e1n\u00ed. Kdy je to jemnej var, tak u\u017e n\u00e1m to kr\u00e1sn\u011b v\u0159e. Tak\u017ee si to stahnu na to perli\u010dkov\u00e1n\u00ed. Ur\u010dit\u011b te\u010f je ten moment, kdy p\u0159id\u00e1te \u0161petku a p\u016fl soli. Samoz\u0159ejm\u011b pou\u017eijete kvalitn\u00ed mo\u0159skou, nejl\u00e9pe italskou soli. Pou\u017eijete trochu \u010derstv\u00e9ho pep\u0159e. Tak, bez v\u00e1h. A \u010das od \u010dasu zam\u00edch\u00e1te. Kdy\u017e se budete bl\u00ed\u017eit k tomu, \u017ee ta rej\u017ee u\u017e bude al dente, tak p\u016fjdete do lednice a vynd\u00e1te si pl\u00e1tek m\u00e1sla. Je d\u016fle\u017eit\u00fd, aby to m\u00e1slo bylo studen\u00fd. Do toho risotta nesm\u00edte za\u0161leh\u00e1vat n\u011bk\u00fd m\u00e1slo, proto\u017ee to se hned rozpust\u00ed a nevytvo\u0159\u00ed se ona kr\u00e9ma, o kterou tolik stoj\u00edme. Kroj\u00edte takhle pl\u00e1tek m\u00e1sla, relativn\u011b silnej. A jak u\u017e jsem zm\u00ednil, je d\u016fle\u017eit\u00fd, aby to m\u00e1slo bylo studen\u00fd z lednice. Tak. J\u00e1 si mysl\u00edm, je\u0161t\u011b to ochutn\u00e1m, \u017ee se p\u0159ibl\u00ed\u017e\u00edm k tomu, \u017ee to bude al dente. Ty zrni\u010dka byste na zkus m\u011bli p\u011bkn\u011b cejti tvrd\u00fd. Tak, tohle kdy\u017e m\u00e1te hotov\u00e9, kdy\u017e jste si jist\u00ed, \u017ee ta rej\u017ee je al dente, tak co ud\u011bl\u00e1te, ten v\u00fdvar malinko posunete, ten u\u017e nebudete pot\u0159\u00e1t. To risotto vypn\u011bte, vezmete to studen\u00fd m\u00e1slo spole\u010dn\u011b s t\u00edm parmez\u00e1nem. Takhle to cel\u00fd do toho vyklop\u00edte a te\u010f budete d\u011blat dva pohyby. Takhle budete chybat t\u00edm kastr\u016flkem a do toho tam takhle budete jezdit okola tou va\u0159e\u010dkou. To je to, \u017ee to m\u00e1slo se vlastn\u011b celou tu dobu nezastav\u00ed a postupn\u011b se do toho rozpou\u0161t\u00ed. Tohle je hrozn\u011b d\u016fle\u017eit\u00fd, abyste ud\u011blali, proto\u017ee jedin\u011b tak to m\u00e1slo kr\u00e1sn\u011b emulzuje a vytvo\u0159\u00ed to tu kr\u00e9mu. Tak a j\u00e1 si mysl\u00edm, \u017ee to m\u00e1slo je kr\u00e1sn\u011b rozpu\u0161t\u011bn\u00fd. Risotto n\u00e1m ud\u011blalo n\u00e1dhernou kr\u00e9mu. Co te\u010f d\u011blaj\u00ed chytelov\u00e9, \u017ee to nechaj\u00ed odpo\u010dinout minutu dv\u011b. A te\u010f to risotto vezmete a takhle hezky ho d\u00e1v\u00e1te na st\u0159etou tal\u00ed\u0159e. Nezapome\u0148te, \u017ee jste d\u011blali dv\u011b porce. Te\u010f ten tal\u00ed\u0159 vezmete a takhle do toho tal\u00ed\u0159e napl\u00e1c\u00e1te. A pokud to risotto m\u00e1 spr\u00e1vnou konzistenci, tak se v\u00e1m takhle kr\u00e1sn\u011b rozjede. Takhle pros\u00edm v\u00e1s vypad\u00e1 italsk\u00fd risotto. J\u00e1 v\u00e1m p\u0159ejevu dobrou chu\u0165.","nbla_serie":"4217","nbla_season":"2023","nbla_episode":"20","nbla_duration":"608.84","nbla_genre":"3.8.3","nbla_editorial_format":"2.1.6","nbla_mtime":"1701447181","nbla_url":"https:\/\/origin.a11.cz\/vod\/1wr3axmy1xm789hvcxsh1lqrh.mp4","nbla_version":"1701447181","nbla_odvysilano":"Ne","bunny_id":"ac1c1553-829b-4019-a474-7e0fedbd5acb","youtube_id":"","datum_vydani":"20231201","stopaz":"608.84","dokument":[],"video_to":[]},"_links":{"self":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video\/14177","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\/14238"}],"wp:attachment":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media?parent=14177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/categories?post=14177"},{"taxonomy":"porad","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/porad?post=14177"},{"taxonomy":"region","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/region?post=14177"},{"taxonomy":"kategorie","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/kategorie?post=14177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}