Sk\u0142adniki (6 os\u00f3b): 400 g ry\u017cu do risotto,
\n600 g startej dyni,
\n400 g kurek,
\n2 du\u017ce szalotki,
\n1 ma\u0142a czerwona cebula,
\n6 z\u0105bk\u00f3w czosnku,
\n1 p\u0119czek koperku,
\noko\u0142o 5 \u0142y\u017cek wazowych pikantnego bulionu warzywnego,
\n100 g Grana Padano,
\n2 \u0142y\u017cki oliwy,
\n150 g mas\u0142a,
\ns\u00f3l morska, \u015bwie\u017cy pieprz<\/p>\n
Szalotki kroimy w pi\u00f3rka, cebul\u0119 w kostk\u0119, czosnek siekamy. Podsma\u017camy na rozgrzanej oliwie z 1\/3 mas\u0142a do momentu a\u017c si\u0119 zeszkl\u0105. Dodajemy ry\u017c i przesma\u017camy go oko\u0142o 5 minut. Nast\u0119pnie wsypujemy start\u0105 na grubych oczkach dyni\u0119 i po kolejnych 3 minutach sma\u017cenia zalewamy \u0142y\u017ck\u0105 gor\u0105cego bulionu. Mieszamy i gdy ry\u017c wch\u0142onie bulion dolewamy nast\u0119pn\u0105 porcj\u0119. Czynno\u015b\u0107 t\u0105 powtarzamy do tego momentu a\u017c ry\u017c b\u0119dzie al dente a trwa to oko\u0142o 15-20 minut. W mi\u0119dzyczasie doprawiamy sol\u0105 i pieprzem. Na koniec dodajemy \u00be ilo\u015bci startego Grana Padano i 50 g mas\u0142a. Dok\u0142adnie mieszamy a\u017c mas\u0142o ca\u0142kowicie si\u0119 rozpu\u015bci. Na osobnej patelni, na pozosta\u0142ej ilo\u015bci mas\u0142a podsma\u017camy oczyszczone kurki, a gdy puszcz\u0105 wod\u0119 solimy. Gor\u0105ce risotto wyk\u0142adamy na talerze, dok\u0142adamy podsma\u017cone kurki, posypujemy posiekanym koperkiem i pozosta\u0142\u0105 ilo\u015bci\u0105 sera. Opr\u00f3szamy \u015bwie\u017cym pieprzem.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sk\u0142adniki (6 os\u00f3b): 400 g ry\u017cu do risotto, 600 g startej dyni, 400 g kurek, 2 du\u017ce szalotki, 1 ma\u0142a czerwona cebula, 6 z\u0105bk\u00f3w czosnku, 1 p\u0119czek koperku, oko\u0142o 5 \u0142y\u017cek wazowych pikantnego bulionu warzywnego, 100 g Grana Padano, 2 \u0142y\u017cki oliwy, 150 g mas\u0142a, s\u00f3l morska, \u015bwie\u017cy pieprz Szalotki kroimy w pi\u00f3rka, cebul\u0119 w […]<\/p>\n","protected":false},"author":2,"featured_media":2285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[303,204,73,69,510,243],"class_list":["post-2284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wegetarianskie","tag-dynia","tag-grzyby","tag-kurki","tag-parmezan","tag-risotto","tag-ryz"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2284"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2284\/revisions"}],"predecessor-version":[{"id":2286,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2284\/revisions\/2286"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/2285"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}