{"id":450935,"date":"2011-04-06T10:50:00","date_gmt":"2011-04-06T10:50:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20110406\/svamprisotto-med-sparris\/"},"modified":"2016-07-04T17:44:53","modified_gmt":"2016-07-04T17:44:53","slug":"svamprisotto-med-sparris","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20110406\/svamprisotto-med-sparris\/","title":{"rendered":"Svamprisotto med sparris"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">200 g svamp<\/span>                       <span class=\"recipeingredientcomment\">f\u00e4rsk t ex champinjoner eller en n\u00e4ve torkad svamp<\/span><\/li>\n<li><span class=\"recipeingredient\">1.5 l buljong<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.5 st l\u00f6k<\/span>                       <span class=\"recipeingredientcomment\">hackad gul<\/span><\/li>\n<li><span class=\"recipeingredient\">4 dl carnaroliris<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">till stekning<\/span><\/li>\n<li><span class=\"recipeingredient\">1.5 dl vitt vin<\/span> <\/li>\n<li><span class=\"recipeingredient\">150 g gr\u00f6n sparris<\/span> <\/li>\n<li><span class=\"recipeingredient\">  parmesanost<\/span>                       <span class=\"recipeingredientcomment\">en n\u00e4ve nyriven<\/span><\/li>\n<li><span class=\"recipeingredient\">  bladpersilja<\/span>                       <span class=\"recipeingredientcomment\">hackad<\/span><\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg den torkade svampen i bl\u00f6t. V\u00e4rm buljongen.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Fr\u00e4s hackad l\u00f6k och ris i lite sm\u00f6r utan att det tar f\u00e4rg, tills l\u00f6ken \u00e4r genomskinlig och riset ogenomskinligt. H\u00e4ll p\u00e5 vitt vin, r\u00f6r om och l\u00e5t  vinet koka in p\u00e5 l\u00e5g v\u00e4rme.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                H\u00e4ll av svampspadet och tills\u00e4tt det i risotton, r\u00f6r om och l\u00e5t det koka in. Bryn samtidigt svampen i sm\u00f6r.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                H\u00e4ll varm buljong \u00f6ver riset s\u00e5 att det precis t\u00e4cker. R\u00f6r om och l\u00e5t v\u00e4tskan koka in.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Blanda i h\u00e4lften av svampen. Forts\u00e4tt att t\u00e4cka riset med buljong, r\u00f6ra om och koka in, tills riskornen b\u00f6rjar bli f\u00e4rdigkokta efter ungef\u00e4r 20 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                Sk\u00e4r sparrisen i bitar och l\u00e5t den koka med de sista minuterna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                Blanda i resten av svampen, en n\u00e4ve nyriven ost och hackad bladpersilja.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\">\n                Ta av fr\u00e5n v\u00e4rmen och l\u00e5t st\u00e5 i 5 minuter med lock.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">9<\/div>\n<div class=\"text col-xs-10\">\n                Servera till den h\u00e4rliga f\u00e4nk\u00e5lssalsiccian.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Recept ur boken \u201dKorv. Den godaste korven stoppar du sj\u00e4lv\u201d (Bonnier Fakta) av Kristoffer Franz\u00e9n.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 200 g svamp f\u00e4rsk t ex champinjoner eller en n\u00e4ve torkad svamp 1.5 l buljong 0.5 st l\u00f6k hackad gul 4 dl carnaroliris&#8230;<\/p>\n","protected":false},"author":1,"featured_media":450936,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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