{"id":7248,"date":"2024-08-30T09:19:00","date_gmt":"2024-08-30T07:19:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/romerige-wildesampioen-risotto\/"},"modified":"2024-08-30T09:26:18","modified_gmt":"2024-08-30T07:26:18","slug":"romerige-wildesampioen-risotto","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/romerige-wildesampioen-risotto\/","title":{"rendered":"Romerige wildesampioen-risotto"},"content":{"rendered":"<p><em>Romerige wildesampioen-risotto. Resep deur Vickie de Beer<\/em><\/p>\n<p>&nbsp;<\/p>\n<h4><strong><span class=\"penci-recipe-shortcode\">Bestanddele<\/span><\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>1,5 liter hoenderaftreksel<\/li>\n<li>15 ml (1 e) olyfolie<\/li>\n<li>2 middelslaguie, fyn gekap<\/li>\n<li>10 ml (2 t) gekapte knoffel<\/li>\n<li>400 g risottorys (arborio)<\/li>\n<li>125 ml (\u00bd k) dro\u00eb witwyn<\/li>\n<li>50 g dro\u00eb porcini-sampioene (te kry by Woolies, delikatesses, of sommige Spar-winkels)<\/li>\n<li>125 ml (\u00bd k) warm water<\/li>\n<li>125 g parmesaan, gerasper<\/li>\n<li>sout en gemaalde swartpeper<\/li>\n<li>30 ml (2 e) botter<\/li>\n<li>\u2019n Groot hand vol gemengde sampioene soos portobellini, sjiitake, enoki en oestersampioene<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><strong>Metode<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ol>\n<li><span style=\"display: inline !important; float: none; background-color: #ffffff; color: #333333; cursor: text; font-family: Georgia,'Times New Roman','Bitstream Charter',Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Verhit die hoenderaftreksel in \u2019n klein kastrol en hou warm maar moenie laat kook nie.<\/span><\/li>\n<li><span style=\"display: inline !important; float: none; background-color: #ffffff; color: #333333; cursor: text; font-family: Georgia,'Times New Roman','Bitstream Charter',Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Verhit die olyfolie in \u2019n middelslagkastrol en braai die uie en knoffel daarin tot sag en deurskynend. Voeg die rys by en braai saam tot al die korrels met olie bedek is. Voeg die witwyn by en roer tot al die vloeistof geabsorbeer is en weggekook het.<\/span><\/li>\n<li><span style=\"display: inline !important; float: none; background-color: #ffffff; color: #333333; cursor: text; font-family: Georgia,'Times New Roman','Bitstream Charter',Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Voeg die warm hoenderaftreksel \u2019n half koppie op \u2019n slag by en roer n\u00e1 elke byvoeging. Wag tot al die vloeistof geabsorbeer is voor jy die volgende koppie byvoeg.<\/span><\/li>\n<li><span style=\"display: inline !important; float: none; background-color: #ffffff; color: #333333; cursor: text; font-family: Georgia,'Times New Roman','Bitstream Charter',Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Sit die dro\u00eb porcini-sampioene in \u2019n mengbak en gooi die warm water oor. Laat staan vir 20 min. en voeg dan by die risotto. Roer die parmesaan by en geur met sout en gemaalde swartpeper.<\/span><\/li>\n<li><span style=\"display: inline !important; float: none; background-color: #ffffff; color: #333333; cursor: text; font-family: Georgia,'Times New Roman','Bitstream Charter',Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Verhit die botter in \u2019n braaipan en braai die eksotiese sampioene \u2019n bietjie op \u2019n slag daarin tot goudbruin. Skep die warm sampioene en van die pansous oor die risotto en sit met ekstra skaafsels parmesaan voor.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Lees nog:<\/strong><\/p>\n<p><a href=\"https:\/\/novanews.co.za\/rooirose\/romerige-sampioensop-met-kraakbrode\/\" target=\"_blank\" rel=\"noopener noreferrer\">Romerige sampioensop met kraakbrode<\/a><\/p>\n<p><a href=\"https:\/\/novanews.co.za\/rooirose\/perelgort-en-sampioen-risotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">P\u00earelgort-en-sampioen-risotto<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Romerige wildesampioen-risotto. Resep deur Vickie de Beer &nbsp; Bestanddele &nbsp; 1,5 liter hoenderaftreksel 15 ml (1 e) olyfolie 2 middelslaguie, fyn gekap 10 ml (2 t) gekapte knoffel 400 g risottorys (arborio) 125 ml (\u00bd k) dro\u00eb witwyn 50 g [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":23167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15259,15261,2937,2946,4469],"tags":[550,573,601,3526,6552,22109,277,534],"class_list":["post-7248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-caxton","category-use-all-images-and-text","category-vegetaries","category-kos","category-winterkos","tag-sampioene","tag-risotto","tag-chicken","tag-hoenderaftreksel","tag-recipes","tag-vegetarian","tag-winter","tag-bredie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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