{"id":3319,"date":"2026-06-23T11:39:33","date_gmt":"2026-06-23T11:39:33","guid":{"rendered":"https:\/\/receptycz.fkinw.com\/staging\/?p=3319"},"modified":"2026-06-23T11:39:33","modified_gmt":"2026-06-23T11:39:33","slug":"bratislava-rizoto-v-dnesni-dobe-tuto-pochoutku-temer-nikdo-nevari-i-kdyz-je-vydatna-levna-a-dokonala","status":"publish","type":"post","link":"https:\/\/receptycz.fkinw.com\/staging\/bratislava-rizoto-v-dnesni-dobe-tuto-pochoutku-temer-nikdo-nevari-i-kdyz-je-vydatna-levna-a-dokonala\/","title":{"rendered":"Bratislava RIZOTO: V dne\u0161n\u00ed dob\u011b tuto pochoutku t\u00e9m\u011b\u0159 nikdo neva\u0159\u00ed, i kdy\u017e je vydatn\u00e1, levn\u00e1 a dokonal\u00e1!"},"content":{"rendered":"
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Bratislavsk\u00e9 rizoto dokazuje, \u017ee i b\u011b\u017en\u00e9 suroviny lze pou\u017e\u00edt k p\u0159\u00edprav\u011b pokrmu, kter\u00fd m\u00e1 v\u00fdjime\u010dnou chu\u0165 a p\u0159ipom\u00edn\u00e1 skute\u010dnou dom\u00e1c\u00ed kuchyni.<\/span><\/p>\n<\/div>\n

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Risotto v Bratislav\u011b je jedn\u00edm z pokrm\u016f, kter\u00e9 kombinuj\u00ed jednoduchost, bohatstv\u00ed a poctiv\u00e9 dom\u00e1c\u00ed chut\u011b.<\/span><\/p>\n<\/div>\n

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Na rozd\u00edl od klasick\u00e9ho italsk\u00e9ho rizota<\/span> nen\u00ed vyrobeno z r\u00fd\u017ee, ale z estragon\u016f<\/span><\/strong> \u2013 mal\u00fdch t\u011bstovinov\u00fdch kuli\u010dek, kter\u00e9 dod\u00e1vaj\u00ed pokrmu p\u0159\u00edjemnou strukturu a dokonale absorbuj\u00ed chu\u0165 masa a zeleniny.<\/span><\/p>\n<\/div>\n

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D\u00edky t\u00e9to kombinaci je Bratislavsk\u00e9 rizoto obl\u00edbenou klasikou v mnoha dom\u00e1cnostech.<\/span><\/p>\n<\/div>\n

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Jedn\u00e1 se<\/span> o ide\u00e1ln\u00ed j\u00eddlo na ob\u011bd nebo ve\u010de\u0159i<\/span><\/strong> \u2013 n\u00e1pl\u0148, n\u00e1pl\u0148 a p\u0159ipraven\u00e9 z dostupn\u00fdch surovin.<\/span><\/p>\n<\/div>\n

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Krom\u011b toho ji m\u016f\u017eete p\u0159izp\u016fsobit podle vlastn\u00edho vkusu, ale z\u00e1klad z\u016fstane v\u017edy stejn\u00fd:<\/span> \u0161\u0165avnat\u00e9 vep\u0159ov\u00e9 maso, m\u00edrn\u011b sma\u017een\u00fd estragon a barevn\u00e1 zelenina<\/span><\/strong>.<\/span><\/p>\n<\/div>\n

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Jak ud\u011blat estragon Bratislava rizoto?<\/span><\/h2>\n

Slo\u017een\u00ed:<\/span><\/h3>\n

400 g vep\u0159ov\u00e9ho masa (plech nebo stehna)<\/span><\/p>\n<\/div>\n

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250 g estragonu<\/span><\/p>\n<\/div>\n

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1 velk\u00e1 cibule<\/span><\/p>\n<\/div>\n

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1 a\u017e 2 mrkve<\/span><\/p>\n<\/div>\n

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100 g hr\u00e1\u0161ku (\u010derstv\u00e9ho nebo zmrazen\u00e9ho)<\/span><\/p>\n<\/div>\n

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100 g kuku\u0159ice<\/span><\/p>\n<\/div>\n

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2 strou\u017eky \u010desneku<\/span><\/p>\n<\/div>\n

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2 l\u017e\u00edce oleje nebo vep\u0159ov\u00e9ho tuku<\/span><\/p>\n<\/div>\n

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1 l\u017ei\u010dka sladk\u00e9 papriky<\/span><\/p>\n

1×2 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e<\/span>
\nS\u016fl podle chuti<\/span><\/p>\n

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500-700 ml v\u00fdvaru nebo vody<\/span><\/p>\n<\/div>\n

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1 \u010dajov\u00e1 l\u017ei\u010dka major\u00e1nky (voliteln\u00e9)<\/span><\/p>\n<\/div>\n

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petr\u017eel podle chuti<\/span><\/p>\n<\/div>\n

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Postup:<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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1. P\u0159\u00edprava masa<\/span><\/h4>\n

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Maso nakr\u00e1j\u00edme na mal\u00e9 kosti\u010dky. Zah\u0159ejte olej na p\u00e1nvi nebo hrnci, p\u0159idejte jemn\u011b nakr\u00e1jenou cibuli a sma\u017ete do zlatohn\u011bda. Pot\u00e9 p\u0159idejte maso a sma\u017ete v\u0161echny strany, dokud nezhn\u011bdne.<\/span><\/p>\n<\/div>\n

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2. Z\u00e1klad chuti<\/span><\/h4>\n

P\u0159idejte rozdrcen\u00fd \u010desnek,<\/span> mlet\u00fd pep\u0159, pep\u0159 a<\/span><\/strong> s\u016fl. Kr\u00e1tce prom\u00edchejte (d\u00edvejte se, nezaho\u0159kn\u011bte papriky) a p\u0159idejte trochu v\u00fdvaru.<\/span><\/p>\n<\/div>\n

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Maso napa\u0159te asi 15-20 minut, dokud nezm\u011bkne.<\/span><\/p>\n<\/div>\n

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3. Zelenina<\/span><\/h4>\n

P\u0159idejte nakr\u00e1jenou<\/span> mrkev, hr\u00e1\u0161ek a kuku\u0159ici<\/span><\/strong>. M\u00edchejte a napa\u0159te ji na pomal\u00e9m ohni po dobu n\u011bkolika minut, abyste se dotkli chut\u00ed.<\/span><\/p>\n<\/div>\n

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4. Tarho?a<\/span><\/h4>\n

Na samostatn\u00e9 p\u00e1nvi<\/span> ji sma\u017ete do zlatohn\u011bda nebo m\u00edrn\u011b sma\u017ete estragon na mal\u00e9m mno\u017estv\u00ed oleje<\/span><\/strong>. Tento krok d\u00e1v\u00e1 j\u00eddlu typickou chu\u0165 vla\u0161sk\u00e9ho o\u0159echu.<\/span><\/p>\n<\/div>\n

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Pot\u00e9 p\u0159idejte estragon do masa a zeleniny.<\/span><\/p>\n<\/div>\n

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5. Udu\u0161en\u00ed<\/span><\/h4>\n
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Nalijte z\u00e1kladn\u00ed \u0161\u0165\u00e1vu, aby se sm\u011bs m\u00edrn\u011b zakryla. <\/span>Zakryjte a va\u0159te<\/span><\/strong> na m\u00edrn\u00e9m ohni po dobu asi 10-15 minut, dokud se estragon nezm\u011bkne a tekutina se nevst\u0159eb\u00e1.<\/span><\/p>\n<\/div>\n

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6. Dokon\u010den\u00ed<\/span><\/h4>\n

Nakonec p\u0159idejte major\u00e1nku a<\/span> nasekanou petr\u017eelku<\/span><\/strong>. Je\u0161t\u011b p\u00e1r minut prom\u00edch\u00e1me a pova\u0159\u00edme.<\/span><\/p>\n<\/div>\n

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Tipy na dokonal\u00e9 rizoto<\/span><\/h3>\n
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V\u017edy nejprve pe\u010deme estragon \u2013 to zvy\u0161uje jeho chu\u0165.<\/span><\/p>\n<\/div>\n

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M\u00edsto vody pou\u017eijte masovou pol\u00e9vku \u2013 j\u00eddlo tak bude smyslupln\u011bj\u0161\u00ed.<\/span><\/p>\n<\/div>\n

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Pokud chcete kr\u00e9mov\u011bj\u0161\u00ed texturu, p\u0159idejte na konci trochu m\u00e1sla.<\/span><\/p>\n<\/div>\n

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Je tak\u00e9 vynikaj\u00edc\u00ed se strouhan\u00fdm s\u00fdrem na vrcholu.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Bratislavsk\u00e9 rizoto dokazuje, \u017ee i b\u011b\u017en\u00e9 suroviny lze pou\u017e\u00edt k p\u0159\u00edprav\u011b pokrmu, kter\u00fd m\u00e1 v\u00fdjime\u010dnou chu\u0165 a p\u0159ipom\u00edn\u00e1 skute\u010dnou dom\u00e1c\u00ed…<\/p>\n","protected":false},"author":1,"featured_media":3320,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/3319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=3319"}],"version-history":[{"count":1,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/3319\/revisions"}],"predecessor-version":[{"id":3321,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/3319\/revisions\/3321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/3320"}],"wp:attachment":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=3319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=3319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=3319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}