{"id":2854,"date":"2011-10-03T08:14:10","date_gmt":"2011-10-03T07:14:10","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=2854"},"modified":"2011-10-03T08:14:10","modified_gmt":"2011-10-03T07:14:10","slug":"risotto-allo-zafferano-con-funghi-porcini","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2011\/10\/risotto-allo-zafferano-con-funghi-porcini\/","title":{"rendered":"Risotto allo zafferano con funghi porcini"},"content":{"rendered":"

\"risotto<\/a>Ingredienti<\/strong>:
\n200 g di funghi porcini
\n1 litro di brodo vegetale
\n2 cucchiai d\u2019olio extravergine
\n1 scalogno
\n160 g di riso
\n1 bustina di zafferano
\n2 spicchi d\u2019aglio
\npepe e sale
\n20 g di Parmigiano Reggiano<\/p>\n

\u00a0
\n<\/strong><\/p>\n

Preparazione<\/strong>:
\n\u2013 Pulire i funghi eliminando la parte terrosa del gambo con le radichette, spazzolare accuratamente con un pennello a setole rigide e strofinare con uno strofinaccio umido per togliere ogni residuo di terra. Affettarli.
\n\u2013 Scaldare il brodo.
\n\u2013 In una pentola da minestra mettere met\u00e0 olio e tritarvi grossolanamente lo scalogno.
\n\u2013 Accendere il fuoco e far rosolare lo scalogno a fiamma media. Quando si sar\u00e0 ben dorato aggiungere un cucchiaio di brodo e proseguire la cottura per 5 minuti circa. Aggiungere altro brodo vegetale se il fondo di cottura dovesse asciugarsi troppo.
\n\u2013 Unire il riso e farlo tostare per un paio di minuti.
\n\u2013 Aggiungere 4-5 mestoli di brodo bollente e impostare il timer secondo i minuti di cottura del tipo di riso che si sta usando (solitamente 15-18 minuti).
\n\u2013 Continuare unendo il brodo man mano che viene assorbito, mescolando di tanto in tanto, senza lasciare che il composto si asciughi troppo, altrimenti cuocerebbe male ed in modo discontinuo.
\n\u2013 A met\u00e0 cottura aggiungere lo zafferano stemperato in un cucchiaio di brodo.
\n\u2013 Mentre il risotto finisce di cuocere mettere in un padellino il restante olio e l\u2019aglio spellato. Farlo ben dorare su fiamma vivace quindi toglierlo ed aggiungere i funghi. Farli saltare su fiamma vivace per qualche minuto, aggiungere un cucchiaio di brodo, una grattugiata di pepe, un pizzico di sale e proseguire la cottura qualche minuto fino ad asciugare il fondo di cottura. Spegnere e tenere in caldo.
\n\u2013 Trascorso il termine di cottura del riso mantecare con il Parmigiano, tenendone da parte poco per decorare, regolare di sale, spegnere il fuoco e coprire un minuto.
\n\u2013 Distribuire il risotto nei piatti, mettere tutto intorno i funghi saltati in padella e decorare con il restante Parmigiano ed una grattugiata di pepe.<\/p>\n

Barbara Farinelli \u2013 www.lospicchiodaglio.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredienti: 200 g di funghi porcini 1 litro di brodo vegetale 2 cucchiai d\u2019olio extravergine 1 scalogno 160 g di riso 1 bustina di zafferano 2 spicchi d\u2019aglio pepe e sale 20 g di Parmigiano Reggiano<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[453,884,882,883],"class_list":["post-2854","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-funghi","tag-porcini","tag-risotto","tag-zafferano"],"yoast_head":"\nRisotto allo zafferano con funghi porcini – Agriturismi.it %<\/title>\n<meta name=\"description\" content=\"Risotto allo zafferano con funghi porcini – Agriturismi.it\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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