{"id":12136,"date":"2023-10-09T00:00:00","date_gmt":"2023-10-08T22:00:00","guid":{"rendered":"https:\/\/verschluss.de\/?p=12136"},"modified":"2023-09-26T13:37:42","modified_gmt":"2023-09-26T11:37:42","slug":"kochen-mit-sekt-2","status":"publish","type":"post","link":"https:\/\/verschluss.de\/en\/schneider\/kochen-mit-sekt-2\/","title":{"rendered":"Kochen mit Sekt"},"content":{"rendered":"
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Heute schlagen wir vor, wieder etwas mit Sekt zu kochen. Unser Rezeptvorschlag: Risotto mit R\u00e4ucherlachs und Sekt<\/p>

Zutaten f\u00fcr 4 Personen:<\/p>

380 g Risottoreis<\/p>

1 Schalotte<\/p>

1 Glas trockener Sekt<\/p>

Gem\u00fcsebr\u00fche<\/p>

180 g Lachs<\/p>

Oliven\u00f6l<\/p>

Salz<\/p>

Und so bereiten Sie ihn zu:<\/p>

Die Schalotte fein w\u00fcrfeln und in etwas Oliven\u00f6l glasig anbraten. Den Reis dazugeben und anbraten. Mit dem Sekt abl\u00f6schen und verdampfen lassen.<\/p>

Nach und nach die Gem\u00fcsebr\u00fche hinzugeben und den Reis garen. 2 Minuten vor Fertigstellung den in Streifen geschnittenen Lachs hinzuf\u00fcgen und fertiggaren. Topf von der Kochstelle nehmen. Mit Salz und Pfeffer abschmecken, ein St\u00fcckchen kalte Butter hinzugeben, kurz warten, umr\u00fchren und fertig!<\/p>

Das Team verschluss.de w\u00fcnscht Ihnen viel Spa\u00df beim Kochen und guten Appetit! Und w\u00e4hrend man im Topf r\u00fchrt, kann man die Zeit gut mit einem Gl\u00e4schen Sekt \u00fcberbr\u00fccken. Die Flasche ist eh schon ge\u00f6ffnet *zwinker*!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Heute schlagen wir vor, wieder etwas mit Sekt zu kochen. Unser Rezeptvorschlag: Risotto mit R\u00e4ucherlachs und Sekt Zutaten f\u00fcr 4 Personen: 380 g Risottoreis 1 Schalotte 1 Glas trockener Sekt Gem\u00fcsebr\u00fche 180 g Lachs Oliven\u00f6l Salz Und so bereiten Sie ihn zu: Die Schalotte fein w\u00fcrfeln und in etwas Oliven\u00f6l glasig anbraten. Den Reis dazugeben […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-12136","post","type-post","status-publish","format-standard","hentry","category-schneider"],"yoast_head":"\nKochen mit Sekt - Verschluss.de<\/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:\/\/verschluss.de\/en\/schneider\/kochen-mit-sekt-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kochen mit Sekt - Verschluss.de\" \/>\n<meta property=\"og:description\" content=\"Heute schlagen wir vor, wieder etwas mit Sekt zu kochen. Unser Rezeptvorschlag: Risotto mit R\u00e4ucherlachs und Sekt Zutaten f\u00fcr 4 Personen: 380 g Risottoreis 1 Schalotte 1 Glas trockener Sekt Gem\u00fcsebr\u00fche 180 g Lachs Oliven\u00f6l Salz Und so bereiten Sie ihn zu: Die Schalotte fein w\u00fcrfeln und in etwas Oliven\u00f6l glasig anbraten. 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