{"id":461293,"date":"2008-02-07T10:46:00","date_gmt":"2008-02-07T10:46:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20080207\/risotto-med-karl-johansvamp\/"},"modified":"2016-07-05T09:59:32","modified_gmt":"2016-07-05T09:59:32","slug":"risotto-med-karl-johansvamp","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20080207\/risotto-med-karl-johansvamp\/","title":{"rendered":"Risotto med Karl-Johansvamp"},"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\">45 g karljohanssvamp<\/span>                       <span class=\"recipeingredientcomment\">torkad<\/span><\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.5 st gul l\u00f6k<\/span>                       <span class=\"recipeingredientcomment\">hackad<\/span><\/li>\n<li><span class=\"recipeingredient\">2 msk olivolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">3 dl carnaroliris<\/span>                       <span class=\"recipeingredientcomment\">eller arborioris<\/span><\/li>\n<li><span class=\"recipeingredient\">2 dl vitt vin<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 l h\u00f6nsbuljong<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.5 dl parmesanost<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 msk hackad gr\u00e4sl\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och peppar<\/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                Om du ska anv\u00e4nda torkad svamp s\u00e5 l\u00e4gg den i bl\u00f6t i 30 minuter. Pressa ur s\u00e5 mycket vatten som m\u00f6jligt, hacka den grovt. Stek svampen i lite sm\u00f6r och st\u00e4ll \u00e5t sidan.\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\"><\/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                V\u00e4rm upp en tjockbottnad kastrull med olivoljan. Fr\u00e4s l\u00f6ken i ett par minuter, tills\u00e4tt riset och fr\u00e4s det ordentligt i ytterlgare 2-3 minuter. H\u00e4ll p\u00e5 vinet och l\u00e5t de n\u00e4stan koka bort, r\u00f6r hela tiden. H\u00e4ll p\u00e5 lite av buljongen s\u00e5 att det st\u00e5r i h\u00f6jd med riset. Efterhand som buljongen kokar in s\u00e5 sp\u00e4d med mer buljong. R\u00f6r n\u00e4stan hela tiden.\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\"><\/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                Efter 17-18 minuter b\u00f6r riset vara klart och den mesta av buljongen tillsatt. R\u00f6r i parmesan, gr\u00e4sl\u00f6k och svamp, krydda med salt och peppar. Risotton ska vara rinnig och kr\u00e4mig, absolut inte stabbig.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 45 g karljohanssvamp torkad sm\u00f6r 0.5 st gul l\u00f6k hackad 2 msk olivolja 3 dl carnaroliris eller arborioris 2 dl vitt vin 1&#8230;<\/p>\n","protected":false},"author":1,"featured_media":461294,"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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