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[title] => Zbog jela su ga ljubile svjetske zvijezde, splitski chef je upravo u svojoj kužini oduševio receptom za rižoto, otkrio je sve trikove i važne savjete
[alias] => zbog-jela-su-ga-ljubile-svjetske-zvijezde-splitski-chef-je-upravo-u-svojoj-kuhinji-pokazao-kako-sprema-dimljeni-rizoto-sve-trikove-i-vazne-savjete
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"Zdravi i veseli bili, evo nas opet, chefovi kuhaju doma...." - pozdravio je iz svoje splitske kužine ugledni hrvatski chef Hrvoje Zirojević, koji je ove sunčane subote u video prijenosu na Facebook stranici Chef kuha doma spremao jelo koje nam odmah zanosno zamirisalo, iako su njegove arome u zraku jedino što nismo mogli doživjeti u ovom kulinarskom prijenosu.
Zirojević se odlučio za dimljeni morski rižoto, pa ako imate potrebne sastojke doma, evo sjajnog prijedloga za današnji ručak, a ako nemate, odlična je inspiracija za naredne dane kad obavite potrebnu spizu.
Rižot dakako ne mora biti nužno dimljeni, neočišćene kozice se na splitskoj peškariji mogu naći po cijeni od 30 kuna za kilogram, od čega se dobije pola kila očišćenih.
Ukoliko vam se ne da zezati, pa vam je jedina opcija kupnja očišćenih, za pola kilograma te varijante valja, u prosjeku, izdvojiti 60 kuna.
A od spremanja ovog jednostavnog i sjajnog jela ne bi stvarno trebali zazirati ni manje iskusni za štednjakom, budući se proslavljeni Splićanin, koji je svojim pjatima oduševio i "običan svit" i svjetske zvijezde, potrudio da sve pojasni kako treba, otkrije detalje s kojima ne bi smjeli griješiti i doda "trikove" koji će poslužiti, ne samo u ovome, nego i u brojnim drugim receptima.
Kuhanje je krenulo pripremanjem kreme od kore sireva, koja se treba ohladiti u hladnjaku, dok rižoto bude završen.
KREMA OD KORA SIREVA
Sastojci za 2 osobe:
vrhnje za kuhanje - 0,01 L
kore od sireva (grana padano, parmezan, paški sir...) - 0,08 kg
gorgonzola - 0,02 kg
Postupak:
U tavicu izliti vrhnje za kuhanje, dodati gorgonzolu i naribane kore sireva, te kuhati na laganoj vatri dok se sir ne rastopi.
Na kraju smjesu izmiksati štapnim mikserom (u ovoj maloj količini Zirojevi to nije radio).
Kremu izliti u posudu i pustiti da se ohladi, pa staviti u hladnjak.
Pri serviranju, ohlađena krema se kao žličnjak servira na vrućem rižotu (sve prikazano u videu).
---
---
DIMLJENI MORSKI RISOTTO
Sastojci za 2 osobe
riža (arborio) - 0,20 kg
kozice - 0,15 kg
dimljene kozice i dagnje - 0,05 kg
mlada kapulica - 0,10 kg
češnjak - 0,03 kg
peršin- 0,01 kg
šalša - 0,05 kg
maslinovo ulje- 0,08 L
vino (bijelo) - 0,06L
riblji temeljac-0,06 L
Sol, papar
Postupak:
U posudi na maslinovom ulju dinstati sitno isjeckanu mladu kapulicu. Kad se kapulica izdinsta, dodati sirovu rižu, dinstati par minuta da riža zastakli.
Podliti s bijelim vinom, pustiti da kuha 1 minutu, da alkohol ispari.
Dodati češnjak, malo peršina i šalšu. Podliti s ribljim temeljcem.
Par minuta prije kraja dodati kozice i dimljene plodove mora.
Na samom kraju oprezno začiniti solju
Cijeli recept s postupcima i način na koji ga je Hrvoje Zirojević servirao, te savjetovao kako konzumirati, pogledajte u snimci:
---
---
---
Reakcije: Profesor je objasnio do u detalj!
Reakcije na društvenim mrežama bile su brze:
"Ovo je specijalitet, profesor je to objasnija do detalja, a i kamera je bila 5! Hvala lipa Hrvoje"
"Fala za sve ove ricete, ludilo ste, uživan, sve zapisujen i kuhan!"
"Ovo je mrak!"
"Najdraži kuhar"
"Hvala Vam!"
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[mainImageDesc] => Hrvoje Zirojević: Ništa bez dovoljno maslinovog ulja
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"Zdravi i veseli bili, evo nas opet, chefovi kuhaju doma...." - pozdravio je iz svoje splitske kužine ugledni hrvatski chef Hrvoje Zirojević, koji je ove sunčane subote u video prijenosu na Facebook stranici Chef kuha doma spremao jelo koje nam odmah zanosno zamirisalo, iako su njegove arome u zraku jedino što nismo mogli doživjeti u ovom kulinarskom prijenosu.
Zirojević se odlučio za dimljeni morski rižoto, pa ako imate potrebne sastojke doma, evo sjajnog prijedloga za današnji ručak, a ako nemate, odlična je inspiracija za naredne dane kad obavite potrebnu spizu.
Rižot dakako ne mora biti nužno dimljeni, neočišćene kozice se na splitskoj peškariji mogu naći po cijeni od 30 kuna za kilogram, od čega se dobije pola kila očišćenih.
Ukoliko vam se ne da zezati, pa vam je jedina opcija kupnja očišćenih, za pola kilograma te varijante valja, u prosjeku, izdvojiti 60 kuna.
A od spremanja ovog jednostavnog i sjajnog jela ne bi stvarno trebali zazirati ni manje iskusni za štednjakom, budući se proslavljeni Splićanin, koji je svojim pjatima oduševio i "običan svit" i svjetske zvijezde, potrudio da sve pojasni kako treba, otkrije detalje s kojima ne bi smjeli griješiti i doda "trikove" koji će poslužiti, ne samo u ovome, nego i u brojnim drugim receptima.
Kuhanje je krenulo pripremanjem kreme od kore sireva, koja se treba ohladiti u hladnjaku, dok rižoto bude završen.
KREMA OD KORA SIREVA
Sastojci za 2 osobe:
vrhnje za kuhanje - 0,01 L
kore od sireva (grana padano, parmezan, paški sir...) - 0,08 kg
gorgonzola - 0,02 kg
Postupak:
U tavicu izliti vrhnje za kuhanje, dodati gorgonzolu i naribane kore sireva, te kuhati na laganoj vatri dok se sir ne rastopi.
Na kraju smjesu izmiksati štapnim mikserom (u ovoj maloj količini Zirojevi to nije radio).
Kremu izliti u posudu i pustiti da se ohladi, pa staviti u hladnjak.
Pri serviranju, ohlađena krema se kao žličnjak servira na vrućem rižotu (sve prikazano u videu).
---
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DIMLJENI MORSKI RISOTTO
Sastojci za 2 osobe
riža (arborio) - 0,20 kg
kozice - 0,15 kg
dimljene kozice i dagnje - 0,05 kg
mlada kapulica - 0,10 kg
češnjak - 0,03 kg
peršin- 0,01 kg
šalša - 0,05 kg
maslinovo ulje- 0,08 L
vino (bijelo) - 0,06L
riblji temeljac-0,06 L
Sol, papar
Postupak:
U posudi na maslinovom ulju dinstati sitno isjeckanu mladu kapulicu. Kad se kapulica izdinsta, dodati sirovu rižu, dinstati par minuta da riža zastakli.
Podliti s bijelim vinom, pustiti da kuha 1 minutu, da alkohol ispari.
Dodati češnjak, malo peršina i šalšu. Podliti s ribljim temeljcem.
Par minuta prije kraja dodati kozice i dimljene plodove mora.
Na samom kraju oprezno začiniti solju
Cijeli recept s postupcima i način na koji ga je Hrvoje Zirojević servirao, te savjetovao kako konzumirati, pogledajte u snimci:
---
---
---
Reakcije: Profesor je objasnio do u detalj!
Reakcije na društvenim mrežama bile su brze:
"Ovo je specijalitet, profesor je to objasnija do detalja, a i kamera je bila 5! Hvala lipa Hrvoje"
"Fala za sve ove ricete, ludilo ste, uživan, sve zapisujen i kuhan!"
"Ovo je mrak!"
"Najdraži kuhar"
"Hvala Vam!"
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15. svibanj 2024 16:47
