Risotto cu aroma de lamaie si rucola

<br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz09pePcJVwQGQOUnj2FYAI5BqwuW9_psUyQVlSOPdnbC3mj38kSEsJqOAfTkMlE3XzCed0C0QlKukGaCag_Gg2gfSaFThy-jDsO9B2BxrP8XS3s-vpoyLLXvAsrbzlXD5FdiHqbhsrCc/s1600/Immagine+359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz09pePcJVwQGQOUnj2FYAI5BqwuW9_psUyQVlSOPdnbC3mj38kSEsJqOAfTkMlE3XzCed0C0QlKukGaCag_Gg2gfSaFThy-jDsO9B2BxrP8XS3s-vpoyLLXvAsrbzlXD5FdiHqbhsrCc/s1600/Immagine+359.jpg" width="640" /></a></div> <br /> E un prim fel de inspiratie mediteraneana, cumva in amintirea verii insa pe care il putem prepara foarte usor si iarna, dat fiind ca rucola, ca si toate soiurile de salata verde, se cultiva in sera, iar consumul lor e indicat pentru un bun aport de saruri minerale si vitamine in stare proaspata. Un risotto extrem de rapid insa mai mult decat delicat, cu nivel scazut de calorii, perfect pentru cine tine sa manance ceva usor, dar gustos. In maxim o jumatate de ora va puteti aseza la masa.<br /> Combinatia rucola-lamaie e una dintre combinatiile clasice ale bucatariei italiene, se poate adapta si la paste, iar formele de risotto cu lamaie si rucola sunt nenumarate. Eu am ales sa il fac astfel incat sa pastrez rucola cruda, pentru ca prin fierbere isi schimba si gustul, dar mai ales pierde din calitatile nutritive.<br /> <br /> 2 portii<br /> <br /> 200 g orez<br /> 2+1 linguri ulei de masline<br /> 1/2 ceapa<br /> 50 ml vin alb -1/2 pahar <br /> circa 1/2 supa de legume *<br /> 1/2 lamaie netratata- suc + coaja rasa<br /> 1 lingurita unt<br /> 1 linguri parmezan ras <br />  20 g rucola (cat luati intr-o mana)<br /> 1 lingurita smantana (dulce sau fermentata, dupa gust) <br /> <br /> <br /> Inainte sa va apucati de gatit, e recomandat sa aveti toate ingredientele la indemana, altfel riscati sa se arda orezul intre o etapa si alta.<br /> <br /> Prima data, pregatiti un pesto de rucola simplu, intr-un mixer/blender, folosind rucola, cu  1 lingura de ulei de masline, 2-3 linguri apa, cateva picaturi de suc de lamaie (ca sa nu oxideze), un varf de lingurita de sare. Se amesteca bine pana sosul devine omogen, respectand cantitatile, trebuie sa iasa de consistenta fluida, adica sa curga. Il tineti la rece pana e gata orezul.<br /> <br /> Se incepe prin calirea cepei tocate marunt intr-o tigaie antiaderenta, la foc potrivit, cu 2 linguri de ulei de masline. Dupa ce ati amestecat-o cam 1 minut si a devenit usor transparenta, adaugati orezul si le caliti in continuare, amestecand, inca 1-2 minute tot la foc mediu, cu atentie sa nu se prinda.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYOQ0BYwnl40kLFWQGgIyHOPIQ8HLIvgwRMnVws0zWikovZcgz-gKbSHukPfK8UMsIqhrxjSe_7G725jptuKc5tGzpCYxpoeFKK8PwuJdU-iXf8QpIoCMIBvXyT69FbWgO_qLR2qdUSw/s1600/Immagine+335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYOQ0BYwnl40kLFWQGgIyHOPIQ8HLIvgwRMnVws0zWikovZcgz-gKbSHukPfK8UMsIqhrxjSe_7G725jptuKc5tGzpCYxpoeFKK8PwuJdU-iXf8QpIoCMIBvXyT69FbWgO_qLR2qdUSw/s1600/Immagine+335.jpg" width="640" /></a></div> <br /> <br /> Cand a devenit si orezul transparent, se mareste flacara si se stinge cu vinul alb, amestecand  bine si lasand focul mare pana alcoolul din vin se evapora. Acest procedeu extrade practic amidonul din orez, care apoi va determina  cremozitatea  finala.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1TDB2lK8GSSgNfegwd7vK6RfA43lmBFXquc4VML8pcGyO08Znh6VSfSU0X00BfN8FZ5-gbcuA0oPLTNR5DcfjyxpOQYXDUWBDQx62G9nbAFmb3IpsW5I1BWUaNZqjfQMGCdGdPD5yQ0/s1600/Immagine+337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1TDB2lK8GSSgNfegwd7vK6RfA43lmBFXquc4VML8pcGyO08Znh6VSfSU0X00BfN8FZ5-gbcuA0oPLTNR5DcfjyxpOQYXDUWBDQx62G9nbAFmb3IpsW5I1BWUaNZqjfQMGCdGdPD5yQ0/s1600/Immagine+337.jpg" width="640" /></a></div> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <br /> Inainte sa miscorati flacara, repede, sa nu se schimbe la culoare, adaugati sucul de lamaie, coaja rasa fin si putina sare, amestecati repede si reduceti flacara aproape la minim.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK74XuacYasuAuvNCufyIEg7RppRXPnqxq-h8H7ZS68yZgoNjwelcscGS4oN5rKm7sQn2Y8aRtJrux00xSqC_Cjb3YWgMHqmyDkspTe2t2HIHttu7afq5FtsNUhyphenhyphenICP3q1x6CB4ZyowBQ/s1600/Immagine+338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK74XuacYasuAuvNCufyIEg7RppRXPnqxq-h8H7ZS68yZgoNjwelcscGS4oN5rKm7sQn2Y8aRtJrux00xSqC_Cjb3YWgMHqmyDkspTe2t2HIHttu7afq5FtsNUhyphenhyphenICP3q1x6CB4ZyowBQ/s1600/Immagine+338.jpg" width="640" /></a></div> <br /> Din acest moment, adaugati cate putin din supa de legume, astfel incat orezul sa absoarba foarte incet lichidul dar fara sa rezulte gustul de orez fiert. Cand lichidul a scazut complet, mai adaugati cate putin si tot asa pana orezul este fiert al dente. E gata in circa 18 minute total, adica atunci cand bobul de orez este moale, daca il rupem in doua jumatati nu mai este alb in mijloc, semn ca amidonul crud a disparut. Insa nu trebuie sa lasati ca bobul sa se umfle. Aceasta e procedura standard pentru orice risotto. Asa trebuie sa arate cand e gata:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ksbTvvpNgUfE7eETStpQlBPD5IdriSwz0ovmSbNuyqLnBLK9GfsN7idzQNCGCRXxRYKIGMM_heF7AYc8T8Z0Y5v0iitoeMI7GTd6BeVSqcjkDxfLSV1CGqx_61gPEhe4YTQbEyAsWt8/s1600/Immagine+341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ksbTvvpNgUfE7eETStpQlBPD5IdriSwz0ovmSbNuyqLnBLK9GfsN7idzQNCGCRXxRYKIGMM_heF7AYc8T8Z0Y5v0iitoeMI7GTd6BeVSqcjkDxfLSV1CGqx_61gPEhe4YTQbEyAsWt8/s1600/Immagine+341.jpg" width="640" /></a></div> <br /> <br /> In acest moment, stingeti flacara si finalizati amestecand cu unt si 2 linguri de parmezan ras. Se numeste mantecatura, in italiana: <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg8HI0x5khMqgQEqa4_Z7X94vZCLNtahieOfguP3eyRJgsieWpFyacx1ps522yCY1ERaTNQ0thP-5fw0Y4iMM_ch7GoZY1jPLLWaKPPfaz4nQtGxJ34FRt6ekLl8naRwxWDliZAgcOQQ/s1600/Immagine+343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg8HI0x5khMqgQEqa4_Z7X94vZCLNtahieOfguP3eyRJgsieWpFyacx1ps522yCY1ERaTNQ0thP-5fw0Y4iMM_ch7GoZY1jPLLWaKPPfaz4nQtGxJ34FRt6ekLl8naRwxWDliZAgcOQQ/s1600/Immagine+343.jpg" width="640" /></a></div> <br /> <br /> Il asezam pe farfurie, cu marginile usor mai ridicate, astfel incat in mijloc sa adaugam sosul de rucola, impreuna  cu o lingurita de smantana in mijloc. Atunci cand il mancati, amestecati usor cele doua componente direct in farfurie, pentru ca asa isi mentine prospetimea si, totodata, are un aspect mult mai interesant.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHC1rjkPrk0p-rSlR05A4mutSBeX9RRtBFMEoMtZC1SN6oB2Nys-_YSx4Mlz-p1M06b3yyHBZtJLaIvLz-KVvhmYFENJ5Utomwzaji5GE36sXu8qwkpweac4Zr3GNCzEO5wls2p4KbJU/s1600/Immagine+345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHC1rjkPrk0p-rSlR05A4mutSBeX9RRtBFMEoMtZC1SN6oB2Nys-_YSx4Mlz-p1M06b3yyHBZtJLaIvLz-KVvhmYFENJ5Utomwzaji5GE36sXu8qwkpweac4Zr3GNCzEO5wls2p4KbJU/s1600/Immagine+345.jpg" width="640" /></a></div> <br /> <br /> <b>Tips</b> : Cum sa faceti repede supa de legume (stock) aici <a href="http://mammalapasta.blogspot.it/2013/12/risotto-pere-gorgonzola.html">http://mammalapasta.blogspot.it/2013/12/risotto-pere-gorgonzola.html</a><br /> <br /> Daca faceti mai mult si ramane pana a doua zi, se potriveste perfect pranzului la birou, nefiind nevoie sa il incalziti.<br /> <br /> <br />

Risotto cu aroma de lamaie si rucola

E un prim fel de inspiratie mediteraneana, cumva in amintirea verii insa pe care il putem prepara foarte usor si iarna, dat fiind ca ruc...