{"id":13189,"date":"2016-06-20T11:16:23","date_gmt":"2016-06-20T09:16:23","guid":{"rendered":"http:\/\/www.helvetibox.ch\/de\/?p=13189"},"modified":"2026-03-03T20:46:52","modified_gmt":"2026-03-03T19:46:52","slug":"rezept-urner-rys-und-pohr","status":"publish","type":"post","link":"https:\/\/www.helvetibox.ch\/de\/rezept-urner-rys-und-pohr\/","title":{"rendered":"Rezept Urner Rys und Pohr"},"content":{"rendered":"<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\"><div class=\"et_pb_row_0 et_pb_row et-vb-row--no-module et_block_row\"><div class=\"et_pb_column_0 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_column_empty et_pb_css_mix_blend_mode_passthrough\"><\/div><\/div><div class=\"et_pb_row_1 et_pb_row et_block_row\"><div class=\"et_pb_column_1 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module et_pb_text_align_left\"><div class=\"et_pb_text_inner\"><p>Ein urchiges Gericht aus der K\u00fcche des urchigen Schweizer Urkantons Uri. Dass sich dessen K\u00fcche nicht nur einheimischer Naturalien bedient, ist mit der geographischen N\u00e4he zum Tessin und zu Italien erkl\u00e4rt. Und deshalb sind auch Reisgerichte durchaus typisch f\u00fcr Uri.<\/p>\n<p>Rys und Pohr (oder\u00a0Rispor) nennen die Urner eine Art Risotto mit Lauch. Der Ausdruck Pohr leitet sich vom italienischen porro (Lauch) her.<\/p>\n<p>&nbsp;<\/p>\n<\/div><\/div><\/div><\/div><div class=\"et_pb_row_2 et_pb_row et_block_row\"><div class=\"et_pb_column_2 et_pb_column et_pb_column_1_3 et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_number_counter_0 et_pb_number_counter et_pb_bg_layout_light et_pb_text_align_center et_pb_with_title et_pb_module et_block_module\"><div class=\"percent\"><p><span class=\"percent-value\"><\/span><span class=\"percent-sign\"><\/span><\/p><\/div><h3 class=\"title\">Personnen<\/h3><\/div><\/div><div class=\"et_pb_column_3 et_pb_column et_pb_column_1_3 et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_number_counter_1 et_pb_number_counter et_pb_bg_layout_light et_pb_text_align_center et_pb_with_title et_pb_module et_block_module\"><div class=\"percent\"><p><span class=\"percent-value\"><\/span><span class=\"percent-sign\"><\/span><\/p><\/div><h3 class=\"title\">Zubereitungszeit<\/h3><\/div><\/div><div class=\"et_pb_column_4 et_pb_column et_pb_column_1_3 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_number_counter_2 et_pb_number_counter et_pb_bg_layout_light et_pb_text_align_center et_pb_with_title et_pb_module et_block_module\"><div class=\"percent\"><p><span class=\"percent-value\"><\/span><span class=\"percent-sign\"><\/span><\/p><\/div><h3 class=\"title\">Kochzeit<\/h3><\/div><\/div><\/div><div class=\"et_pb_row_3 et_pb_row et_block_row\"><div class=\"et_pb_column_5 et_pb_column et_pb_column_1_2 et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_1 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module et_pb_text_align_left\"><div class=\"et_pb_text_inner\"><h3><strong>Zutaten<\/strong><\/h3>\n<p>1\u00a0grosse Zwiebeln<\/p>\n<p>2 Knoblauchzehen<\/p>\n<p>Butter zum And\u00fcnsten<\/p>\n<p>500 g Lauch<\/p>\n<p>1 EL Mehl<\/p>\n<p>8 dl Gem\u00fcsebouillon<\/p>\n<p>300 g Risottoreis, z. B. Vialone oder Arborio<\/p>\n<p>Salz, Pfeffer<\/p>\n<p>120 g Bergk\u00e4se oder Sbrinz, gerieben<\/p>\n<p>25 g Butter<\/p>\n<p>4\u00a0Zwiebeln, in Ringe geschnitten<\/p>\n<p>Bratbutter zum Braten<\/p>\n<p>&nbsp;<\/p>\n<\/div><\/div><\/div><div class=\"et_pb_column_6 et_pb_column et_pb_column_1_2 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_2 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module et_pb_text_align_left\"><div class=\"et_pb_text_inner\"><h3><strong>Zubereitung<\/strong><\/h3>\n<ol>\n<li>Zwiebeln hacken und Knoblauch durchpressen. In der Butter hellgelb d\u00fcnsten. Lauch in 1 cm breite R\u00e4dchen schneiden, zugeben und mitd\u00fcnsten. Mehl zuf\u00fcgen und mitd\u00fcnsten.<\/li>\n<li>Mit der Bouillon abl\u00f6schen, aufkochen. Den Reis hinein geben, w\u00fcrzen und etwa 20 Minuten auf kleinem Feuer kochen. Vor dem Anrichten K\u00e4se und Butter dazumischen.<\/li>\n<li>Zwiebel in Ringe schneiden, in der\u00a0Bratbutter goldbraun braten und \u00fcber das Gericht\u00a0verteilen.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><div class=\"et_pb_row_4 et_pb_row et_block_row\"><div class=\"et_pb_column_7 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_3 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module et_pb_text_align_left\"><div class=\"et_pb_text_inner\"><p>Adaptiert aus: Aus Schweizer K\u00fcchen, Marianne Kaltenbach, Echtzeit.<\/p>\n<p>&nbsp;<\/p>\n<\/div><\/div><div class=\"et_pb_post_nav_0 et_pb_posts_nav nav-single et_pb_module et_block_module\"><span class=\"nav-previous\"><a href=\"https:\/\/www.helvetibox.ch\/de\/rezept-urner-pastete\/\" rel=\"prev\" class=\"\"><span class=\"meta-nav\">&larr; <\/span><span class=\"nav-label\">Rezept Urner Pastete<\/span><\/a><\/span><span class=\"nav-next\"><a href=\"https:\/\/www.helvetibox.ch\/de\/helvetibox-n23-regionale-produkte-aus-zug\/\" rel=\"next\" class=\"\"><span class=\"nav-label\">HelvetiBox N\u00b023 \u2013 Regionale Produkte aus Zug<\/span><span class=\"meta-nav\"> &rarr;<\/span><\/a><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":329,"featured_media":13226,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[113,53],"tags":[],"dipi_cpt_category":[],"class_list":["post-13189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-box-n22-uri-de","category-rezepte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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