{"id":1957,"date":"2019-01-24T07:00:19","date_gmt":"2019-01-24T05:00:19","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=1957"},"modified":"2024-10-11T21:21:54","modified_gmt":"2024-10-11T19:21:54","slug":"venecijansku-rizoto","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=1957","title":{"rendered":"Venecijansku ri\u017eoto"},"content":{"rendered":"<h3><a href=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Venecijansku-ri\u017eoto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1958\" title=\"Venecijansku-ri\u017eoto\" src=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Venecijansku-ri\u017eoto.jpg\" alt=\"Venecijansku-ri\u017eoto\" width=\"250\" height=\"200\" \/><\/a><\/h3>\n<h3>Venecijansku ri\u017eoto<\/h3>\n<p><a href=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Recepti64.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1959 alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Venecijansku ri\u017eoto\" src=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Recepti64.gif\" alt=\"Recepti - Venecijansku ri\u017eoto\" width=\"12\" height=\"12\" \/><\/a>400g najbolje ri\u017ee o\u010distiti i oprati.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Venecijansku ri\u017eoto\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\" alt=\"Recepti - Venecijansku ri\u017eoto\" width=\"12\" height=\"12\" \/><\/a>U posudu staviti 120g rastopljenog maslaca, ubaciti ri\u017eu na maslac i pr\u017eiti dok ne postane prozra\u010dna.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Venecijansku ri\u017eoto\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\" alt=\"Recepti - Venecijansku ri\u017eoto\" width=\"12\" height=\"12\" \/><\/a>Dodati soli, sitnog papra, per\u0161ina i naliti s toliko pile\u0107e juhe koliko je potrebno da se ri\u017ea skuha, tj. potpuno omek\u0161a.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Venecijansku ri\u017eoto\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\" alt=\"Recepti - Venecijansku ri\u017eoto\" width=\"12\" height=\"12\" \/><\/a>U posebnoj posudi pr\u017eiti 300 g sitno narezane pile\u0107e i tele\u0107e jetrice s 2 glavice sitno nasjeckanog luka i \u017elicom maslaca.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Venecijansku ri\u017eoto\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\" alt=\"Recepti - Venecijansku ri\u017eoto\" width=\"12\" height=\"12\" \/><\/a>No, to sve pr\u017eiti samo 5 minuta, a zatim dodati \u017elicu bra\u0161na i pola litre gustog pirea od raj\u010dice.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Venecijansku ri\u017eoto\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti64.gif\" alt=\"Recepti - Venecijansku ri\u017eoto\" width=\"12\" height=\"12\" \/><\/a>Dodati i ri\u017eu, promije\u0161ati jo\u0161 malo pa sve zajedno pirjati. Gotov pripravak prebaciti na veliki tanjur i oblikovati u sto\u017eac, pa ga posipati naribanim sirom i servirati.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Venecijansku ri\u017eoto 400g najbolje ri\u017ee o\u010distiti i oprati. U posudu staviti 120g rastopljenog maslaca, ubaciti ri\u017eu na maslac i pr\u017eiti dok ne postane prozra\u010dna. Dodati soli, sitnog papra, per\u0161ina i naliti s toliko pile\u0107e juhe koliko je potrebno da se ri\u017ea skuha, tj. potpuno omek\u0161a. U posebnoj posudi pr\u017eiti 300 g sitno narezane pile\u0107e i [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,5],"tags":[383,382,385,52,218,290],"class_list":["post-1957","post","type-post","status-publish","format-standard","hentry","category-jela_od_rize","category-predjela","tag-kuhanje","tag-kuharica","tag-recepti-za-kuhanje","tag-riza","tag-rizoto","tag-toplo-predjelo"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1957"}],"version-history":[{"count":10,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1957\/revisions"}],"predecessor-version":[{"id":28991,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1957\/revisions\/28991"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}