{"id":29,"date":"2020-10-03T15:40:22","date_gmt":"2020-10-03T15:40:22","guid":{"rendered":"http:\/\/recept13.0.kajsawiden.se\/?page_id=29"},"modified":"2020-10-03T16:00:26","modified_gmt":"2020-10-03T16:00:26","slug":"rakrisotto","status":"publish","type":"page","link":"http:\/\/recept13.0.kajsawiden.se\/","title":{"rendered":"R\u00e4krisotto"},"content":{"rendered":"\n<p style=\"font-size:21px\"><strong>R\u00e4krisotto<\/strong><\/p>\n\n\n\n<h4 class=\"has-normal-font-size\">Den h\u00e4r risotton har Kajsa serverat&nbsp;<br>m\u00e5nga g\u00e5nger och den brukar bli&nbsp;<br>v\u00e4ldigt uppskattad.&nbsp;<br>Sm\u00f6rad spenat till \u00e4r en delikatess.&nbsp;<br>H\u00e4r kommer receptet!&nbsp;<br><br>Du beh\u00f6ver dessa ingredienser:<\/h4>\n\n\n\n<p><strong>3 dl skalade r\u00e4kor<\/strong>&nbsp;<br><strong>5 dl gott italienskt arborioris&nbsp;<br>1 umami buljongt\u00e4rning<\/strong>&nbsp;<br><strong>2 msk god ekologisk rapsolja<\/strong>&nbsp;<br><strong>1 gul l\u00f6k, finskuren<\/strong>&nbsp;<br><strong>4 msk cr\u00e8me fraiche<\/strong>&nbsp;<br><strong>1 dl vitt vin<\/strong>&nbsp;<br><strong>1 msk japansk mirin<\/strong>&nbsp;<br><strong>2 vitl\u00f6ksklyftor<\/strong>&nbsp;<br><strong>2 tomater, skurna i klyftor, f\u00f6r dekoration<\/strong>&nbsp;<br><strong>6 dl f\u00e4rska spenatblad&nbsp; &nbsp; &nbsp;&nbsp;&nbsp;<br>2 msk sm\u00f6r<\/strong>&nbsp;<br><strong>Salt och ett par varv med pepparkvarnen<\/strong><br><br><strong class=\"\">B\u00f6rja med att sk\u00f6lja riset v\u00e4l i kallt vatten,&nbsp;<br>koka sedan riset enligt anvisningarna,&nbsp;<br>ca 22-25 minuter tillsammans med buljongt\u00e4rningen.&nbsp;<br>V\u00e4rm oljan i stekpanna och l\u00e4gg i den finskurna l\u00f6ken&nbsp;<br>och krydda med salt och peppar.&nbsp;<br>L\u00e5t l\u00f6ken steka p\u00e5 svag v\u00e4rme i ca 8-10 minuter.&nbsp;<br>H\u00e4ll i vinet och r\u00f6r i cr\u00e8me fraiche och mirin&nbsp;<br>samt pressa i vitl\u00f6ken.&nbsp;<br>L\u00e5t det sjuda upp sakta och st\u00e4ll sedan&nbsp;<br>stekpannan \u00e5t sidan.&nbsp;<br>N\u00e4r riset \u00e4r kokt r\u00f6r du omsorgsfullt ner&nbsp;<br>detta i stekpannan.&nbsp;<br>Blanda s\u00e5 ner r\u00e4korna, spara n\u00e5gra till&nbsp;<br>dekoration ovanp\u00e5 risotton.&nbsp;<br>H\u00e5ll matr\u00e4tten varm, men l\u00e5t den inte koka.&nbsp;<br>L\u00e5t spenatbladen koka upp hastigt i 1 dl vatten&nbsp;<br>i ca 3 minuter. H\u00e4ll sedan i durkslag och l\u00e4gg&nbsp;<br>d\u00e4refter spenaten i separat sk\u00e5l och&nbsp;<br>r\u00f6r i 2 msk sm\u00f6r och en nypa salt.&nbsp;<br><br>Dekorera risotton med r\u00e4kor och&nbsp;<br>tomatklyftor precis f\u00f6re servering.&nbsp;<br><br>Mums filibabba s\u00e5 gott,&nbsp;<br>kan vi ta om \u2013 s\u00e4ger g\u00e4sterna!&nbsp;<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e4krisotto Den h\u00e4r risotton har Kajsa serverat&nbsp;m\u00e5nga g\u00e5nger och den brukar bli&nbsp;v\u00e4ldigt uppskattad.&nbsp;Sm\u00f6rad spenat till \u00e4r en delikatess.&nbsp;H\u00e4r kommer receptet!&nbsp; Du beh\u00f6ver dessa ingredienser: 3 dl skalade r\u00e4kor&nbsp;5 dl gott italienskt arborioris&nbsp;1 umami buljongt\u00e4rning&nbsp;2 msk god ekologisk rapsolja&nbsp;1 gul l\u00f6k, finskuren&nbsp;4 msk cr\u00e8me fraiche&nbsp;1 dl vitt vin&nbsp;1 msk japansk mirin&nbsp;2 vitl\u00f6ksklyftor&nbsp;2 tomater, skurna i klyftor, f\u00f6r dekoration&nbsp;6 dl f\u00e4rska spenatblad&nbsp; &nbsp; &nbsp;&nbsp;&nbsp;2 msk sm\u00f6r&nbsp;Salt och ett par varv med pepparkvarnen B\u00f6rja med att sk\u00f6lja riset v\u00e4l i kallt vatten,&nbsp;koka sedan riset enligt anvisningarna,&nbsp;ca 22-25 minuter tillsammans med buljongt\u00e4rningen.&nbsp;V\u00e4rm oljan i stekpanna och l\u00e4gg i den finskurna l\u00f6ken&nbsp;och krydda med salt och peppar.&nbsp;L\u00e5t l\u00f6ken steka p\u00e5 svag v\u00e4rme i ca 8-10 minuter.&nbsp;H\u00e4ll i vinet och r\u00f6r i cr\u00e8me fraiche och mirin&nbsp;samt pressa i vitl\u00f6ken.&nbsp;L\u00e5t det sjuda upp sakta och st\u00e4ll sedan&nbsp;stekpannan \u00e5t sidan.&nbsp;N\u00e4r riset \u00e4r kokt r\u00f6r du omsorgsfullt ner&nbsp;detta i [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/pages\/29"}],"collection":[{"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/comments?post=29"}],"version-history":[{"count":5,"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/pages\/29\/revisions"}],"predecessor-version":[{"id":51,"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/pages\/29\/revisions\/51"}],"wp:attachment":[{"href":"http:\/\/recept13.0.kajsawiden.se\/index.php\/wp-json\/wp\/v2\/media?parent=29"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}