{"id":4744,"date":"2018-05-18T11:10:37","date_gmt":"2018-05-18T09:10:37","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=4744"},"modified":"2018-05-18T11:10:37","modified_gmt":"2018-05-18T09:10:37","slug":"sparrisrisotto-svensk-forsommar-pa-fat","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/sparrisrisotto-svensk-forsommar-pa-fat\/","title":{"rendered":"Sparrisrisotto &#8211; svensk f\u00f6rsommar p\u00e5 fat"},"content":{"rendered":"<p><strong>Sparrisrisotto! Kr\u00e4mig, mjuk, elegant och m\u00e4ttande. Finmat med felaktigt rykte. Det s\u00e4gs att det \u00e4r sv\u00e5rt, men icke. Risotto \u00e4r ett enkelt s\u00e4tt att servera fina gr\u00f6nsaker. Mat som beh\u00f6ver lite omsorg, precis som allt som ska \u00e4tas. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Risotto \u00e4r en s\u00e5dan favorit. Verkligen vansinnigt gott och n\u00e4r man f\u00e5tt in snitsen finns inget enklare. Det \u00e4r r\u00e4tten som p\u00e5 ett synnerligen trivsamt s\u00e4tt verkligen ger gr\u00f6nsakerna en chans att lysa.<\/p>\n<p>Risotto \u00e4r m\u00e4ttande, lyxigt och snyggt. Sv\u00e5rt s\u00e4gs det, men det \u00e4r inte sant. Det handlar om timing. Den kan helt enkelt inte v\u00e4nta. Helst vill jag att middagsg\u00e4sterna ska st\u00e5 beredda och f\u00e5 en tallrik direkt i handen som \u00e4ts omedelbart p\u00e5 st\u00e5ende fot.<\/p>\n<p>D\u00e5 \u00e4r den het, kr\u00e4mig, doftande och vacker. Bara n\u00e5gra minuter senare s\u00e4tter den sig och blir stabbig. L\u00e5t det g\u00e5 snabbt och du kommer att lyckas.<\/p>\n<figure id=\"attachment_4749\" aria-describedby=\"caption-attachment-4749\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2018\/05\/Sparrisrisotto-7-e1526629735792.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-4749\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2018\/05\/Sparrisrisotto-7-682x1024.jpg\" alt=\"skogtillbord-sparrisrisotto-maj18\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-4749\" class=\"wp-caption-text\">F\u00f6rra v\u00e5ren satte jag ett helt g\u00e4ng med ganska stora sparrisplantor och i \u00e5r sk\u00f6rdar jag varsamt f\u00f6r f\u00f6rsta g\u00e5ngen. Det blir r\u00e4tter med sparrisen i fokus. En av favoriterna \u00e4r definitivt sparrisrisotto.<\/figcaption><\/figure>\n<figure id=\"attachment_4748\" aria-describedby=\"caption-attachment-4748\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2018\/05\/Sparrisrisotto-3-e1526630025173.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-4748\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2018\/05\/Sparrisrisotto-3-1024x682.jpg\" alt=\"skogtillbord-sparrisrisotto-maj18\" width=\"1024\" height=\"682\" \/><\/a><figcaption id=\"caption-attachment-4748\" class=\"wp-caption-text\">Alldeles nysk\u00f6rdad sparris har ingen tr\u00e4ig \u00e4nde att bryta av, men k\u00f6per du s\u00e5 \u00e4r det bra att kapa nedersta delen. Bryt ist\u00e4llet f\u00f6r att sk\u00e4ra s\u00e5 g\u00e5r den av d\u00e4r krispigt m\u00f6ter torrt.<\/figcaption><\/figure>\n<p>H\u00e4r kommer n\u00e5gra enkla risottotips:<\/p>\n<h2>Risotto &#8211; s\u00e5h\u00e4r lyckas du<\/h2>\n<ul>\n<li>V\u00e4lj ett risottoris. Det finns flera sorter i de allra flesta vanliga aff\u00e4rer. Vanligt ris funkar inte. Punkt.<\/li>\n<li>Starta med att varsamt fr\u00e4sa l\u00f6k och ris i sm\u00f6r eller olja. Det ska inte brynas, bara bli glansigt, doftande och n\u00e4stan genomskinligt.<\/li>\n<li>Buljongen som du sp\u00e4der med ska vara het. L\u00e5t en kastrull sm\u00e5bubbla bredvid under tiden du r\u00f6r din risotto.<\/li>\n<li>Ja, det st\u00e4mmer, risotto beh\u00f6ver passning. Du sp\u00e4der och r\u00f6r, v\u00e4ntar lite, sp\u00e4der och r\u00f6r och s\u00e5 vidare. Hela processen tar ungef\u00e4r 20 minuter. Mer eller mindre beroende p\u00e5 hur al dente du vill ha den, men \u00f6verkoka inte. En liten k\u00e4rna ska riskornen ha.<\/li>\n<li>V\u00e5ga l\u00e5ta risotton vara kr\u00e4mig. Den ska absolut inte bli en stabbig klump.<\/li>\n<li>Tillagningen av en god risotto avslutas med en klick sm\u00f6r och en n\u00e4ve god ost. Fint s\u00e5. Utan den finishen \u00e4r det liksom ingen id\u00e9. Det \u00e4r ju ingenting du \u00e4ter varje dag s\u00e5 satsa p\u00e5 riktigt gott.<\/li>\n<li>Se till att gr\u00f6nsakerna \u00e4r klara exakt samtidigt som riset. Mitt b\u00e4sta tips \u00e4r att planera innan, st\u00e4lla fram allt och t\u00e4nka igenom hela processen. G\u00f6ra en mise en place helt enkelt.<\/li>\n<\/ul>\n<p>Okej, vidare till sparrisrisotton!<\/p>\n<h2>Sparrisrisotto<\/h2>\n<p>2 personer<\/p>\n<ul>\n<li>8 dl kyckling- eller vegetarisk buljong<\/li>\n<li>1 liten gul l\u00f6k eller schalottenl\u00f6k<\/li>\n<li>2 dl risottoris, t.ex. arborio eller carnaroli<\/li>\n<li>1 dl vitt vin<\/li>\n<li>1 liten knippa gr\u00e4sl\u00f6k<\/li>\n<li>1 knippa sparris<\/li>\n<li>en klick sm\u00f6r<\/li>\n<li>1 dl riven V\u00e4sterbottensost<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>S\u00e4tt p\u00e5 en kastrull med buljongen. Finhacka l\u00f6ken och fr\u00e4s den f\u00f6rsiktigt med sm\u00f6r eller olja tillsammans med riset.<\/li>\n<li>Sp\u00e4d med den heta buljongen, lite i taget,\u00a0 samtidigt som du r\u00f6r. Forts\u00e4tt s\u00e5 och v\u00e4xla med vinet. Sp\u00e4d, r\u00f6r, v\u00e4nta lite, sp\u00e4d r\u00f6r och s\u00e5 vidare. Smaka av under tiden s\u00e5 att du har koll p\u00e5 risets konsistens och buljongens s\u00e4lta.<\/li>\n<li>Mellan varven hinner du finhacka gr\u00e4sl\u00f6ken och snabbsteka sparrisen (och blomknoppar fr\u00e5n gr\u00e4sl\u00f6ken om du har) som helst ska vara klara precis samtidigt som riset.<\/li>\n<li>R\u00f6r ner en klick sm\u00f6r i riset och en n\u00e4ve ost. Spara lite ost att str\u00f6 p\u00e5 toppen. L\u00e4gg sparrisen p\u00e5, str\u00f6 \u00f6ver hackad gr\u00e4sl\u00f6k och till sist lite ost. Servera och \u00e4t pronto.<\/li>\n<\/ol>\n<p>Vill du kika p\u00e5 ett par andra risottorecept s\u00e5 finns ett p\u00e5 <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/nassselrisotto-ograsprimor-blir-lyxmiddag\/\">n\u00e4sselrisotto h\u00e4r<\/a> och <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsrisotto-for-en-vegetarisk-mandag\/\">ett med r\u00f6dbetstema h\u00e4r<\/a>. Och \u00e4r du ute efter sparrisrecept s\u00e5 finns det en <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/buffeakuten-serverar-sparrispaj\/\">f\u00f6rsomrig sparrispaj h\u00e4r.<\/a><\/p>\n<p>Allt gott h\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sparrisrisotto! Kr\u00e4mig, mjuk, elegant och m\u00e4ttande. Finmat med felaktigt rykte. Det s\u00e4gs att det \u00e4r sv\u00e5rt, men icke. Risotto \u00e4r ett enkelt s\u00e4tt att servera fina gr\u00f6nsaker. Mat som beh\u00f6ver lite omsorg, precis som allt som ska \u00e4tas. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":4747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[194,261,216],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sparrisrisotto - svensk f\u00f6rsommar p\u00e5 fat - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Sparrisrisotto! Kr\u00e4mig, doftande, elegant och alldeles underbar. Jag g\u00f6r den med nysk\u00f6rdad sparris, gr\u00e4sl\u00f6k och V\u00e4sterbottensost. 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