{"id":1356,"date":"2021-09-02T19:35:31","date_gmt":"2021-09-02T16:35:31","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?page_id=1356"},"modified":"2021-09-02T19:36:18","modified_gmt":"2021-09-02T16:36:18","slug":"svamprisotto","status":"publish","type":"page","link":"https:\/\/gruyerestories.com\/archive\/sv\/svamprisotto\/","title":{"rendered":"Svamprisotto"},"content":{"rendered":"

[et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” admin_label=”Section” module_id=”reseptiheader” _builder_version=”4.9.7″ background_color=”#343434″ background_color_gradient_direction=”248deg” background_enable_image=”off” background_size=”contain” background_position=”bottom_center” custom_padding=”109px|||||” custom_padding_tablet=”60px||||false|false” custom_padding_phone=”30px||||false|false” da_popup_slug=”reseptiheader” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” custom_padding_last_edited=”on|phone” _builder_version=”4.4.2″ custom_padding=”49px||0px|||” custom_padding_tablet=”||0px||false|false” custom_padding_phone=”” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.4.2″ animation_style=”slide” animation_direction=”left” custom_css_main_element=”margin:auto;” global_colors_info=”{}”][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.4.2″ title_text_color=”#ffe0bc” title_font_size=”56px” text_orientation=”right” custom_margin=”-40px||5px||false|false” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|phone” title_text_align_tablet=”center” title_text_align_phone=”” title_text_align_last_edited=”on|phone” title_font_size_tablet=”50px” title_font_size_phone=”31px” title_font_size_last_edited=”on|desktop” global_colors_info=”{}”][\/et_pb_post_title][et_pb_text _builder_version=”4.4.2″ text_orientation=”right” background_layout=”dark” custom_margin=”||21px|||” text_orientation_tablet=”center” text_orientation_phone=”” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

by Petter B\u00e4cklund<\/h4>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_post_title title=”off” meta=”off” _builder_version=”4.4.2″ position_origin_a=”center_center” vertical_offset=”-137px” width=”100%” custom_margin=”-30px||||false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|phone” animation_style=”slide” animation_direction=”right” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” module_id=”resepticontent” _builder_version=”4.9.7″ use_background_color_gradient=”on” background_color_gradient_start=”#ddd6c2″ background_color_gradient_end=”#ffffff” custom_padding=”0px|||||” da_popup_slug=”resepticontent” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.2″ animation_style=”fade” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ text_orientation=”right” custom_padding=”||20px|||” hover_enabled=”0″ text_orientation_tablet=”left” text_orientation_phone=”” text_orientation_last_edited=”on|tablet” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Ingredienser:<\/h4>\n

1 vitl\u00f6ksklyfta
\n3 st schalottenl\u00f6kar
\n3 msk olivolja
\n3 dl arborioris
\n2 dl vitt vin
\n9 dl svampbuljong
\n150 g skogschampinjoner
\n20g Torkade kantareller
\n(eller 200 g f\u00e4rska)
\n75 g sm\u00f6r
\n3 dl riven Le Gruy\u00e8re AOP
\nSalt och nymalen svartpeppar
\n3 blad Svartk\u00e5l
\n2 kvistar rosmarin[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ hover_enabled=”0″ text_orientation_tablet=”left” text_orientation_phone=”” text_orientation_last_edited=”on|tablet” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Tillagning:<\/h4>\n

Snitta ut stj\u00e4lken p\u00e5 svartk\u00e5len och torka den i ugnen p\u00e5 100\u00b0C i upp till en timme. Ta ut n\u00e4r de \u00e4r frasiga men ej br\u00e4nda.<\/p>\n

Skala och finhacka vitl\u00f6ken och schalottenl\u00f6ken.<\/p>\n

Koka upp buljongen och h\u00e5ll den varm.<\/p>\n

Anv\u00e4nd en tjockbottnad kastrull. Fr\u00e4s vitl\u00f6ken och schalottenl\u00f6ken i olivoljan utan att den f\u00e5r f\u00e4rg. Tllls\u00e4tt riset, h\u00f6j temperaturen och fr\u00e4s tills det \u00e4r glansigt. H\u00e4ll p\u00e5 vinet och l\u00e5t det koka in.<\/p>\n

Under omr\u00f6rning sp\u00e4der du sen risotton med buljongen. B\u00f6rja med 3-4 dl och ta sedan 1 dl i taget efterhand som riset suger upp buljongen.<\/p>\n

Koka p\u00e5 svag v\u00e4rme och r\u00f6r runt ofta. Riset \u00e4r f\u00e4rdigt efter ca 15-20 minuter (tuggmotst\u00e5nd).<\/p>\n

Ansa och skiva svampen. Stek den i 50g av sm\u00f6ret och krydda med salt och peppar. R\u00f6r ner svampen i riset och tills\u00e4tt riven Gruy\u00e8re AOP.<\/p>\n

Servera direkt och toppa med n\u00e5gra sm\u00e5 klickar sm\u00f6r, riven Gruy\u00e8re AOP, svartk\u00e5len och n\u00e5gra blad rosmarin samt lite av den stekta svampen. Njut med t.ex. ett glas Chardonnay.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.2″ width=”100%” max_width=”433px” animation_style=”slide” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/petter_backlund.jpg” align=”center” _builder_version=”4.4.2″ width=”34%” module_alignment=”center” custom_margin=”||13px|||” border_radii=”on|100%|100%|100%|100%” border_width_all=”3px” border_color_all=”#ffe0bc” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.4.2″ text_text_color=”#242424″ text_font_size=”19px” text_orientation=”center” custom_padding=”||23px|||” global_colors_info=”{}”]@petter_backlund<\/a>[\/et_pb_text][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/3.jpg” title_text=”3″ align=”center” _builder_version=”4.4.7″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

by Petter B\u00e4cklundIngredienser: 1 vitl\u00f6ksklyfta 3 st schalottenl\u00f6kar 3 msk olivolja 3 dl arborioris 2 dl vitt vin 9 dl svampbuljong 150 g skogschampinjoner 20g Torkade kantareller (eller 200 g f\u00e4rska) 75 g sm\u00f6r 3 dl riven Le Gruy\u00e8re AOP Salt och nymalen svartpeppar 3 blad Svartk\u00e5l 2 kvistar rosmarinTillagning: Snitta ut stj\u00e4lken p\u00e5 svartk\u00e5len […]<\/p>\n","protected":false},"author":1,"featured_media":226,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" custom_padding_last_edited=\"on|phone\" admin_label=\"Section\" module_id=\"reseptiheader\" _builder_version=\"4.9.7\" background_color=\"#343434\" background_color_gradient_direction=\"248deg\" background_enable_image=\"off\" background_size=\"contain\" background_position=\"bottom_center\" custom_padding=\"109px|||||\" custom_padding_tablet=\"60px||||false|false\" custom_padding_phone=\"30px||||false|false\" da_popup_slug=\"reseptiheader\" da_disable_devices=\"off|off|off\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\" make_equal=\"on\" custom_padding_last_edited=\"on|phone\" _builder_version=\"4.4.2\" custom_padding=\"49px||0px|||\" custom_padding_tablet=\"||0px||false|false\" custom_padding_phone=\"\"][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\" animation_style=\"slide\" animation_direction=\"left\" custom_css_main_element=\"margin:auto;\"][et_pb_post_title meta=\"off\" featured_image=\"off\" _builder_version=\"4.4.2\" title_text_color=\"#ffe0bc\" title_font_size=\"56px\" text_orientation=\"right\" custom_margin=\"-40px||5px||false|false\" custom_margin_tablet=\"\" custom_margin_phone=\"\" custom_margin_last_edited=\"on|phone\" title_text_align_tablet=\"center\" title_text_align_phone=\"\" title_text_align_last_edited=\"on|phone\" title_font_size_tablet=\"50px\" title_font_size_phone=\"31px\" title_font_size_last_edited=\"on|desktop\"][\/et_pb_post_title][et_pb_text _builder_version=\"4.4.2\" text_orientation=\"right\" background_layout=\"dark\" custom_margin=\"||21px|||\" text_orientation_tablet=\"center\" text_orientation_phone=\"\" text_orientation_last_edited=\"on|phone\"]\n

by Petter B\u00e4cklund<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\"][et_pb_post_title title=\"off\" meta=\"off\" _builder_version=\"4.4.2\" position_origin_a=\"center_center\" vertical_offset=\"-137px\" width=\"100%\" custom_margin=\"-30px||||false|false\" custom_margin_tablet=\"0px||||false|false\" custom_margin_phone=\"\" custom_margin_last_edited=\"on|phone\" animation_style=\"slide\" animation_direction=\"right\" box_shadow_style=\"preset3\"][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\"1\" admin_label=\"Section\" module_id=\"resepticontent\" _builder_version=\"4.9.7\" use_background_color_gradient=\"on\" background_color_gradient_start=\"#ddd6c2\" background_color_gradient_end=\"#ffffff\" custom_padding=\"0px|||||\" hover_enabled=\"0\" da_popup_slug=\"resepticontent\" da_disable_devices=\"off|off|off\" sticky_enabled=\"0\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.4.2\" animation_style=\"fade\"][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\"][et_pb_text _builder_version=\"4.4.7\" text_orientation=\"right\" custom_padding=\"||20px|||\" text_orientation_tablet=\"left\" text_orientation_phone=\"\" text_orientation_last_edited=\"on|tablet\"]\n

Ingredients:<\/h4>\n1 clove of garlic\n3 shallots\n3 tbsp olive oil\n3 dl arborio rice\n2 dl white wine\n9 dl mushroom broth\n150 g baby portobello\nmushrooms\n20 g dried chanterelles\n(or 200 g fresh ones)\n75 g butter\n3 dl grated Le Gruy\u00e8re AOP\n3 black cabbage leaves\nGround black pepper and salt\nFresh rosemary (2 twigs)\n\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\"][et_pb_text _builder_version=\"4.4.7\" text_orientation_tablet=\"left\" text_orientation_phone=\"\" text_orientation_last_edited=\"on|tablet\"]\n

Cook:<\/h4>\nRemove the stalks from the black cabbage and dry in the oven at 100\u00b0C for up to one hour. Take the cabbage out of the oven when it has got some colour but is not burned.\n\nPeel and finely chop the garlic and shallots. Bring the broth to a boil and keep it heated for later use.\n\nFry the garlic and shallots in olive oil in a heavy saucepan until transparent. Add the rice, raise the temperature and fry until it becomes shiny. Add the wine and bring it to a boil.\n\nThen add the broth to the saucepan while stirring the risotto. Start by adding 3-4 dl of broth and later add 1 dl at a time as the rice absorbs the broth.Cook on low heat and stir regularly. The rice is finished after about 15-20 minutes (firm texture). Slice the mushrooms and fry them in 50g of butter. Season with salt and pepper. Add the mushrooms to the rice and add grated Gruy\u00e8re AOP.\n\nReady to be served with a couple of small knobs of butter, grated Gruy\u00e8re AOP cheese, black cabbage and some rosemary. Enjoy the risotto with a glass of Chardonnay.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.4.2\" width=\"100%\" max_width=\"433px\" animation_style=\"slide\"][et_pb_column type=\"4_4\" _builder_version=\"4.4.2\"][et_pb_image src=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/petter_backlund.jpg\" align=\"center\" _builder_version=\"4.4.2\" width=\"34%\" module_alignment=\"center\" custom_margin=\"||13px|||\" border_radii=\"on|100%|100%|100%|100%\" border_width_all=\"3px\" border_color_all=\"#ffe0bc\" box_shadow_style=\"preset3\"][\/et_pb_image][et_pb_text _builder_version=\"4.4.2\" text_text_color=\"#242424\" text_font_size=\"19px\" text_orientation=\"center\" custom_padding=\"||23px|||\"]@petter_backlund<\/a>[\/et_pb_text][et_pb_image src=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/3.jpg\" title_text=\"3\" align=\"center\" _builder_version=\"4.4.7\" box_shadow_style=\"preset3\"][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":""},"yoast_head":"\nSvamprisotto - The Stories of Le Gruy\u00e9re AOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gruyerestories.com\/archive\/sv\/svamprisotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Svamprisotto - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"by Petter B\u00e4cklundIngredienser: 1 vitl\u00f6ksklyfta 3 st schalottenl\u00f6kar 3 msk olivolja 3 dl arborioris 2 dl vitt vin 9 dl svampbuljong 150 g skogschampinjoner 20g Torkade kantareller (eller 200 g f\u00e4rska) 75 g sm\u00f6r 3 dl riven Le Gruy\u00e8re AOP Salt och nymalen svartpeppar 3 blad Svartk\u00e5l 2 kvistar rosmarinTillagning: Snitta ut stj\u00e4lken p\u00e5 svartk\u00e5len […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gruyerestories.com\/archive\/sv\/svamprisotto\/\" \/>\n<meta property=\"og:site_name\" content=\"The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-02T16:36:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/risotto-metsasienilla-ja-juustolla-full.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"798\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/sv\/svamprisotto\/\",\"url\":\"https:\/\/gruyerestories.com\/archive\/sv\/svamprisotto\/\",\"name\":\"Svamprisotto - 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