{"id":3168,"date":"2025-02-16T23:19:31","date_gmt":"2025-02-16T21:19:31","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=3168"},"modified":"2025-02-17T11:13:26","modified_gmt":"2025-02-17T09:13:26","slug":"teleci-rizoto","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=3168","title":{"rendered":"Tele\u0107i ri\u017eoto"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Teleci-ri\u017eoto.jpg\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Teleci-ri\u017eoto.jpg\" alt=\"Teleci-ri\u017eoto\" class=\"wp-image-3169\" title=\"Teleci-ri\u017eoto\"\/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tele\u0107i ri\u017eoto<\/h2>\n\n\n\n<p>Ri\u017eoto je kremasto jelo od ri\u017ee, koje se mo\u017ee pripremati s raznim sastojcima, a ovaj recept je za tele\u0107i ri\u017eoto, odnosno tele\u0107i ri\u017eoto. U ovom receptu teletina je osnova za izradu ri\u017eota. To je bitno naglasiti jer u Italiji postoje dvije varijante ri\u017eota od teletine, jedan je ovakav, a to je da se ri\u017eoto radi s teletinom, a druga je opcija, jelo je s istim nazivom, a to je da se ri\u017eota napravi po osnovnom receptu, a da se uz njega servira teletina ili tele\u0107i ragu.<\/p>\n\n\n\n<p><strong>Sastojci:<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" class=\"wp-image-3170\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>30 dag (300 grama) teletine<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>sol<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>5 dag (50 grama) ulja<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>10 dag (100 grama) luka<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>40 dag (400 grama) ri\u017ee<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>1 \u017elica pirea od raj\u010dice<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>juha ili uzavrela voda<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>3 dag (30 grama) tvrdog sira<\/p>\n\n\n\n<p><strong>Priprema:<\/strong><\/p>\n\n\n\n<p>Teletinu nare\u017eemo na komade srednje veli\u010dine i posoljenu pirjamo na popr\u017eenom luku dok ne bude napola mekana (pola sata). <\/p>\n\n\n\n<p>Dodamo probranu i opranu ri\u017eu, ponovno popr\u017eimo i zalijemo s toliko vode koliko ima ri\u017ee i mesa. Umije\u0161amo raj\u010dicu, mije\u0161amo, kada se voda upije dodamo jo\u0161 juhe i pirjamo 20 min. Kuhani ri\u017eoto pospemo ribanim sirom. Promije\u0161amo i poklopimo nekoliko minuta da se sve pove\u017ee. <\/p>\n\n\n\n<p>Ako je ri\u017eoto previ\u0161e gust, dodati par \u017elica juhe ili temeljca i sve promije\u0161ati. <\/p>\n\n\n\n<p>* Juha ili temeljac trebaju biti slani te se samo na po\u010detku soli meso, a ri\u017ea ne. Ako nemate juhu ili temeljac, mo\u017ee se napraviti od kocke za juhu. Ili zagrijati vodu i dodati sol, eventualno i druge za\u010dine poput vegete, papra, \u010de\u0161njaka&#8230; <\/p>\n\n\n\n<p>* Prema \u017eelji na narezani luk stavimo malo crvene paprike, odmah zalijemo s nekoliko \u017elica vode i u tome pirjamo meso.<\/p>\n\n\n\n<p>* U ri\u017eoto uobi\u010dajeno na kraju ide maslac koji se umije\u0161a zajedno sa sirom u ri\u017eoto. Ovaj ri\u017eoto je uglavnom dovoljno kremast, pa i mastan da ne treba dodatno maslac, ali ako vam se ne \u010dini da treba, dodajte i malo maslaca kako bi tele\u0107i ri\u017eoto bio jo\u0161 kremastiji<\/p>\n\n\n\n<p><strong>Vrijeme pripremanja i pirjanja:<\/strong> 1 sat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u0160to je dobar tele\u0107i ri\u017eoto?<\/h2>\n\n\n\n<p>Ri\u017eoto je jelo s ri\u017eom koje je meko, ri\u017ea je povezana kremastim slojem, odnosno \u0161krobom koji otpu\u0161ta ri\u017ea. To dodatno nagla\u0161ava maslac i sir koji se dodaju na kraju pripreme ri\u017eota. S obzirom da je ovo tele\u0107i ri\u017eoto, meso otpu\u0161ta odre\u0111enu masno\u0107u te mo\u017eda maslac na kraju ne\u0107e biti potreban. <\/p>\n\n\n\n<p>Ri\u017eoto je jelo talijanske kuhinje, prvenstveno sjeverne Italije koje je tijekom vremena postalo popularno u skoro svim kuhinjama svijeta.<\/p>\n\n\n\n<p>Da bi ri\u017eoto bio uspje\u0161an bitan je i izbor ri\u017ee, kao i na\u010din pripreme.<\/p>\n\n\n\n<p>Nije svaka kuhana ri\u017ea ri\u017eoto. Ne zna\u010di ni da je bolja ni lo\u0161ija, samo da je ri\u017eoto jelo koje ima svoje specifi\u010dnosti i da to nije svaka kuhana ri\u017ea.<\/p>\n\n\n\n<p>Za uspjeh ri\u017eota bitna je ri\u017ea, odnosno <\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" class=\"wp-image-3170\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>Izbor ri\u017ee<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" class=\"wp-image-3170\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p>Dobra teletina<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" class=\"wp-image-3170\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p> Izbor tave ili lonca (treba biti s neprijanjaju\u0107im dnom kako se ri\u017eoto ne bi zalijepio). Bitno je i da je dno lonca dovoljno \u0161iroko kako ri\u017ea ne bi bila nagomilana, zalijepljena jedna na drugu.<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" class=\"wp-image-3170\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p> Dobar temeljac ili juha<\/p>\n\n\n\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti19.gif\" alt=\"Recepti Tele\u0107i ri\u017eoto\" class=\"wp-image-3170\" title=\"Recepti Tele\u0107i ri\u017eoto\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<p> Umjerena temperatura kuhanja ri\u017eota<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Koju ri\u017eu koristiti za tele\u0107i ri\u017eoto<\/h2>\n\n\n\n<p>Da bi ri\u017eoto bio dobar i imao karakteristike pravog ri\u017eota, bitan je izbor ri\u017ee. Bitno je izabrati ri\u017eu za ri\u017eoto, me\u0111u kojima su Arborio, Carnaroli&#8230;<\/p>\n\n\n\n<p>Zaobljena zrna ri\u017ee srednje duljine su optimalna. Brzo postaje kremasta, to je ri\u017ea bogata \u0161krobom&#8230;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Koliko ri\u017ee po osobi za tele\u0107i ri\u017eoto<\/h2>\n\n\n\n<p>Oko 70 do 80 grama ri\u017ee u ri\u017eotu treba ra\u010dunati po osobi.<\/p>\n\n\n\n<p>Kod pripreme ri\u017eota s mesom, ribom, pa \u010dak i s vi\u0161e povr\u0107a koli\u010dina ri\u017ee za ri\u017eoto je 70 do 80 grama po osobi, dok je u osnovnoj verziji ri\u017eota bez dodataka ne\u0161to ve\u0107a. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tele\u0107i ri\u017eoto<\/h2>\n\n\n\n<p>Tele\u0107i ri\u017eoto je jelo koje je kremasto i ukusno, bogatih okusa, koja djeluje komplicirano, no ustvari je prili\u010dno jednostavno. Pripremanje ri\u017eota je uvijek sli\u010dno, te kad se naviknete na njega, postane rutina. <\/p>\n\n\n\n<p><strong>Pro\u010ditajte <\/strong>i:<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"sIJtt6kNju\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=27000\">Kuhanje RI\u017dE, koliko dugo i kako se kuha ri\u017ea<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Kuhanje RI\u017dE, koliko dugo i kako se kuha ri\u017ea&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=27000&#038;embed=true#?secret=UFt2svJFSg#?secret=sIJtt6kNju\" data-secret=\"sIJtt6kNju\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-cover-magazin-com wp-block-embed-cover-magazin-com\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"h7ULPKzc44\"><a href=\"https:\/\/covermagazin.com\/?p=44860\">RI\u017dA kalorije, bijela i integralna, deblja li ri\u017ea?<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;RI\u017dA kalorije, bijela i integralna, deblja li ri\u017ea?&#8221; &#8212; COVER magazin.com  \" src=\"https:\/\/covermagazin.com\/?p=44860&#038;embed=true#?secret=e7OvADqf2R#?secret=h7ULPKzc44\" data-secret=\"h7ULPKzc44\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Tele\u0107i ri\u017eoto Ri\u017eoto je kremasto jelo od ri\u017ee, koje se mo\u017ee pripremati s raznim sastojcima, a ovaj recept je za tele\u0107i ri\u017eoto, odnosno tele\u0107i ri\u017eoto. U ovom receptu teletina je osnova za izradu ri\u017eota. To je bitno naglasiti jer u Italiji postoje dvije varijante ri\u017eota od teletine, jedan je ovakav, a to je da se [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,10,16,22],"tags":[383,382,385,52,218,87],"class_list":["post-3168","post","type-post","status-publish","format-standard","hentry","category-28","category-glavna_jela","category-jela_od_mesa","category-jela_od_rize","tag-kuhanje","tag-kuharica","tag-recepti-za-kuhanje","tag-riza","tag-rizoto","tag-teletina"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3168","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=3168"}],"version-history":[{"count":20,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3168\/revisions"}],"predecessor-version":[{"id":30464,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3168\/revisions\/30464"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}