{"id":599,"date":"2011-03-27T16:34:29","date_gmt":"2011-03-27T15:34:29","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=599"},"modified":"2011-03-27T16:34:29","modified_gmt":"2011-03-27T15:34:29","slug":"risotto-mit-huhnerbrust","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=599","title":{"rendered":"Risotto mit H\u00fchnerbrust"},"content":{"rendered":"<p><em>Risotto med kylling<\/em> (<a href=\"http:\/\/dinmat.no\/Finn-oppskrifter\/Oppskrifter\/Middag\/Pasta-og-risotto\/Risotto\/Risotto-med-kylling\" target=\"_blank\">dinmat.no\/<\/a>)<\/p>\n<\/ul>\n<div id=\"attachment_601\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2011\/03\/Risotto-mit-H\u00fchnerbrust.jpg\"><img aria-describedby=\"caption-attachment-601\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2011\/03\/Risotto-mit-H\u00fchnerbrust.jpg\" alt=\"Risotto mit H\u00fchnerbrust\" title=\"Risotto mit H\u00fchnerbrust\" width=\"250\" height=\"167\" class=\"size-full wp-image-601\" \/><\/a><p id=\"caption-attachment-601\" class=\"wp-caption-text\">Risotto mit H\u00fchnerbrust<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n2 EL \u00d6l<br \/>\n1 EL Butter<br \/>\n2  Schalotten<br \/>\n450 g Risottoreis<br \/>\n2 Knoblauchzehen<br \/>\n2 dl trockener Wei\u00dfwein<br \/>\n6 dl H\u00fchnerbr\u00fche<br \/>\n4 EL glatte Petersilie<br \/>\n60 g Parmesan<br \/>\nSalz<br \/>\nPfeffer<br \/>\n200 g Champignons<br \/>\n500 g H\u00fchnerbrust<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Varm olje og sm\u00f8r i en vid, tykkbunnet kasserolle.<\/li>\n<li>Tilsett finhakket sjalottl\u00f8k og fres over middels varme til l\u00f8ken er myk og blank, ikke brun.<\/li>\n<li>R\u00f8r i riskornene s\u00e5 risen er godt dekket av fett.<\/li>\n<\/ul>\n<ul>\n<li>R\u00f8r i finhakket hvitl\u00f8k og sopp sk\u00e5ret i grove biter. Velg den type sopp du liker best, gjerne flere varianter.<\/li>\n<li>Rist videre i 1 minutt.<\/li>\n<li>Spe med vin\/eplemost og kok til massen tykner. <\/li>\n<li>Hell i litt kokende kraft eller buljong og r\u00f8r til den har kokt inn. <\/li>\n<li>Fortsett til risen er m\u00f8r og al dente, og du har tilsatt all v\u00e6sken. <\/li>\n<li>R\u00f8r i finhakket persille og smak til med salt og pepper. <\/li>\n<\/ul>\n<ul>\n<li>Stek kyllingbrust mens risottoen kokes.<\/li>\n<li>Krydre kyllingfiletene med salt og pepper.<\/li>\n<li>Stek kyllingbrystene i panne eller i stekeovn.<\/li>\n<li>Avkj\u00f8l 5 minutter f\u00f8r kyllingfiletene skj\u00e6res i skiver.<\/li>\n<\/ul>\n<ul>\n<li>Like f\u00f8r servering: Serv\u00e9r med nyrevet parmesan. Og godt br\u00f8d!<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>Hvitvinen kan erstattes av eplemost.<\/li>\n<li>Dersom det er skinn p\u00e5 kyllingfileten, smaker det godt om det legges friske krydderurter og litt finhakket hvitl\u00f8k under skinnet f\u00f8r kyllingfileten stekes. Dette gir ekstra smak og aroma.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li><!--Tania & Arnold--><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Risotto med kylling (dinmat.no\/) Zutaten (4 Portionen): 2 EL \u00d6l 1 EL Butter 2 Schalotten 450 g Risottoreis 2 Knoblauchzehen 2 dl trockener Wei\u00dfwein 6 dl H\u00fchnerbr\u00fche 4 EL glatte Petersilie 60 g Parmesan Salz Pfeffer 200 g Champignons 500 g H\u00fchnerbrust Zubereitung: Varm olje og sm\u00f8r i en vid, tykkbunnet kasserolle. Tilsett finhakket sjalottl\u00f8k &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=599\" class=\"more-link\">Continue reading &lsquo;Risotto mit H\u00fchnerbrust&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,14],"tags":[156,314,285,5,18,308,120,54,333,332,20],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/599"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=599"}],"version-history":[{"count":7,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/599\/revisions"}],"predecessor-version":[{"id":607,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/599\/revisions\/607"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}