{"id":183,"date":"2008-05-21T12:00:00","date_gmt":"2008-05-21T11:00:00","guid":{"rendered":"http:\/\/fotoefornelli.com\/2008\/05\/sono-in-fase-risottosa\/"},"modified":"2010-05-15T13:24:18","modified_gmt":"2010-05-15T11:24:18","slug":"sono-in-fase-risottosa","status":"publish","type":"post","link":"https:\/\/fotoefornelli.com\/de\/2008\/05\/sono-in-fase-risottosa\/","title":{"rendered":"Safran-Estragon-Risotto"},"content":{"rendered":"<p><\/p>\n<div style=\"text-align: center;\"><a title=\"Risotto zafferano e dragoncello von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2511092796\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2185\/2511092796_e2abc5af14_o.jpg\" alt=\"Risotto zafferano e dragoncello\" width=\"400\" height=\"600\" \/><\/a><\/div>\n<blockquote><p>Zutaten f\u00fcr 4 Personen:<\/p>\n<ul>\n<li>400  g Risotto-Reis<\/li>\n<li>2 Schalotten<\/li>\n<li>1 Pck. Safranpulver<\/li>\n<li>1  Bund Estragon, fein gehackt<\/li>\n<li>50 g geriebener Parmesank\u00e4se<\/li>\n<li>1  St\u00fcckchen Butter<\/li>\n<li>Gem\u00fcsebr\u00fche (ca. 1 Liter)<\/li>\n<li>Wei\u00dfwein<\/li>\n<li>bestes Oliven\u00f6l<\/li>\n<li>Salz und Pfeffer<\/li>\n<\/ul>\n<p>Die  Schalotten sch\u00e4len und fein w\u00fcrfeln. Das Safranpulver in einer kleinen  Tasse Wasser aufl\u00f6sen. Etwas Oliven\u00f6l in einer hohen Pfanne erhitzen,  Schalotten darin and\u00fcnsten. Den Reis hinzuf\u00fcgen, eine Minute mitd\u00fcnsten  und mit dem Wei\u00dfwein und dem Safran-Wasser abl\u00f6schen. Nach und nach die  Br\u00fche angiessen un bei mittlerer Hitze unter R\u00fchren k\u00f6cheln lassen, bis  der Reis die Fl\u00fcssigkeit aufgesogen hat. Wenn der Reis gar ist, die  Butter und den Parmesank\u00e4se unterheben und zum Schluss den gehackten  Estragon hinzugeben. Evtl. mit Salz und Pfeffer abschmecken.<\/p><\/blockquote>\n<div style=\"text-align: center;\"><a title=\"Dragoncello von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2511092768\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2230\/2511092768_63311d1f87_o.jpg\" alt=\"Dragoncello\" width=\"400\" height=\"600\" \/><\/a><\/div>\n<p><!--more--><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr 4 Personen: 400 g Risotto-Reis 2 Schalotten 1 Pck. Safranpulver 1 Bund Estragon, fein gehackt 50 g geriebener Parmesank\u00e4se 1 St\u00fcckchen Butter Gem\u00fcsebr\u00fche (ca. 1 Liter) Wei\u00dfwein bestes Oliven\u00f6l Salz und Pfeffer Die Schalotten sch\u00e4len und fein w\u00fcrfeln. Das Safranpulver in einer kleinen Tasse Wasser aufl\u00f6sen. Etwas Oliven\u00f6l in einer hohen Pfanne erhitzen, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[60,9],"tags":[104,101],"class_list":["post-183","post","type-post","status-publish","format-standard","hentry","category-riso-e-cereali","category-vegetariano","tag-erbe-aromatiche","tag-spezie"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pRpOY-2X","_links":{"self":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/comments?post=183"}],"version-history":[{"count":0,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/183\/revisions"}],"wp:attachment":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/media?parent=183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/categories?post=183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/tags?post=183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}