{"id":954,"date":"2018-05-03T12:56:23","date_gmt":"2018-05-03T18:56:23","guid":{"rendered":"http:\/\/cenacolo.com.mx\/?p=954\/"},"modified":"2020-12-11T15:12:08","modified_gmt":"2020-12-11T21:12:08","slug":"risotto-2","status":"publish","type":"post","link":"https:\/\/cenacolo.com.mx\/blog\/en\/risotto-2\/","title":{"rendered":"Risotto"},"content":{"rendered":"

Within the Italian cuisine there are dishes whose fame has been spread around the world, such as Risotto, a delicious delicacy that has been imitated by many but never equaled.<\/span>
\n<\/span>
\n<\/span>The Risotto, whose name derives from “Riso” in Italian, is a dish that is usually served as an alternative dish to pasta or the stellar of a special dinner. One of its main characteristics is its creamy texture, which is given by the chicken broth and the type of rice with which it is prepared (we suggest the Arborio type). You can not miss an chopped onion with butter or olive oil and the meat and \/ or vegetables of your choice.<\/span>
\n<\/span>
\n<\/span>But what about its origin? This goes back to the year 1300 when rice first arrived in the Italian peninsula and began to be cultivated in the region of Naples. In 1574, the first recipe for Risotto a la Milanesa was created, consisting of fried rice with onion and saffron seasoning (which will give the color of the dish) and Parmesan cheese.<\/span>
\n<\/span>
\n<\/span>An excellent way to enjoy your risotto is with the right wine pairings. For a recipe with mushrooms and gorgonzola, we recommend a red Pelissero, Albe or a Barolo, the latter rich in red fruits, plums and pine needles.<\/span>
\n<\/span>
\n<\/span>Here is a simple recipe to practice at home.<\/span><\/p>\n

Risotto a la parmesana.<\/p>\n

Ingredients for 4 people<\/p>\n


\n<\/span>250 gr of arborio rice<\/span>
\n<\/span>half onion medium peeled and minced small<\/span>
\n<\/span>2 large spoons of butter<\/span>
\n<\/span>100 ml dry white wine<\/span>
\n<\/span>The vegetable broth that admits<\/span>
\n<\/span>Ground pepper<\/span>
\n<\/span>150 gr of grated parmesan<\/span>
\n<\/span>
\n<\/span>
\n<\/span>ELABORATION<\/span>
\n<\/span>
\n<\/span>1.- Fry the onion in the butter until it becomes transparent (over low heat).<\/span>
\n<\/span>2.- We add the wine and let the alcohol evaporate.<\/span>
\n<\/span>3.-We put the rice and stir it to be impregnated with fats and flavors and we begin to add the broth little by little. A secret of the risotto is that you have to add the broth ‘when you ask’, when you have absorbed the previous one.<\/span>
\n<\/span>4.-In total it will be ready between 15 and 20 min. then, to your liking (I leave it for about 16 min.).<\/span>
\n<\/span>5.-Then remove from the heat, add a little butter and the grated Parmesan and stir well so that it is creamy but loose and whole.<\/span>
\n<\/span>6.-Decorate with a bit of chopped chives and serve hot.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Within the Italian cuisine there are dishes whose fame has been spread around the world, such as Risotto, a delicious delicacy that has been imitated by many but never equaled. The Risotto, whose name derives from “Riso” in Italian, is a dish that is usually served as an alternative dish to pasta or the stellar […]<\/p>\n","protected":false},"author":4,"featured_media":1160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[49],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n\t\n\t\n