{"id":11069,"date":"2016-08-13T09:47:38","date_gmt":"2016-08-13T07:47:38","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=11069"},"modified":"2016-08-13T09:47:38","modified_gmt":"2016-08-13T07:47:38","slug":"crni-rizot-od-sipe","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2016\/08\/13\/crni-rizot-od-sipe\/","title":{"rendered":"Crni ri\u017eot od sipe"},"content":{"rendered":"

Kameleon morskih dubina sipa, osim ukusnog mesa sadr\u017ei i obrambeno crnilo koje se u gastronomiji po\u010delo koristiti za bojenje jela prvenstveno tijesta, tjestenine i ri\u017ee. Poznavatelji ka\u017eu da crni ri\u017eot mora biti jak po teku, ali lagan kad ga se pojede. Osim sipe, klju\u010dni sastojci u njegovoj pripremi su kvalitetna ri\u017ea s puno \u0161kroba i riblji temeljac (nekad se u pripremi koristila \u010dista morska voda).[one_third]<\/p>\n

Sastojci<\/h4>\n

1 kg sipe
\n150 g luka
\n2 \u010de\u0161nja \u010de\u0161njaka
\n100 ml maslinova ulja
\n100 ml bijelog vina
\n1 \u017eli\u010dica soli
\n300 g ri\u017ee arborio
\n600 ml ribljeg temeljca
\n3 paketi\u0107a crnila (45 g)<\/p>\n

Za poslu\u017eivanje:<\/h4>\n

parmezan
\n[\/one_third]
\n[two_third_last]<\/p>\n

Priprema<\/h4>\n

Sipu o\u010distite i dobro operite od pijeska. Tijelo sipe nare\u017eite na manje dijelove, a krakove ostavite cijele. Crnilo izdvojite i otopite u malo vode ili u ribarnici kupite ve\u0107 gotove paketi\u0107e crnila.<\/p>\n

Luk o\u010distite i sitno nare\u017eite. U \u0161iroj tavi na zagrijanom maslinovom ulju popecite luk. Zatim dodajte o\u010di\u0161\u0107en i protisnut \u010de\u0161njak. Kratko popecite i dodajte sipu. Pirjajte 10-tak minuta, prelijte s vinom i posolite.<\/p>\n

Pustite da teku\u0107ina malo ispari, pa dodajte ri\u017eu. Kuhajte uz podlijevanje ribljim temeljcem oko 18 minuta. Pred kraj kuhanja dodajte crnilo.
\nRi\u017eoto poklopite poklopcem i ostavite da odstoji oko 5 minuta.
\n[\/two_third_last]<\/p>\n

Poslu\u017eivanje<\/strong>
\nCrni ri\u017eot poslu\u017eite uz naribani parmezan.
\n\"Crni<\/a><\/p>\n

Vrijeme pripreme<\/strong>
\n90 minuta<\/p>\n","protected":false},"excerpt":{"rendered":"

Kameleon morskih dubina sipa, osim ukusnog mesa sadr\u017ei i obrambeno […]<\/p>\n","protected":false},"author":1,"featured_media":11071,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,27],"tags":[133,42,58,69,45,50,277,278],"class_list":["post-11069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-izdvojeno","category-recepti","tag-bijelo-vino","tag-cesnjak","tag-dalmacija","tag-luk","tag-maslinovo-ulje","tag-riza","tag-rizoto","tag-sipa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=11069"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11069\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=11069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=11069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=11069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}