{"id":2178,"date":"2016-04-06T08:35:47","date_gmt":"2016-04-06T07:35:47","guid":{"rendered":"http:\/\/www.belpiemonte.com\/en\/?p=2178"},"modified":"2016-04-06T08:37:15","modified_gmt":"2016-04-06T07:37:15","slug":"red-risotto","status":"publish","type":"post","link":"http:\/\/www.belpiemonte.com\/en\/red-risotto\/","title":{"rendered":"Red risotto"},"content":{"rendered":"<p>Springtime is already in calendar, but cold and foggy evenings still don\u2019t want to give up. It\u2019s when I like to cook, especcialy risotto that warms up perfectly, especially with tasty radicchio. About\u00a0 this vegetable I have already mentioned In one of one recepis &#8211; <a href=\"http:\/\/www.belpiemonte.com\/en\/radicchio-a-red-inspiration\/\">Radicchio &#8211; a red inspiration<\/a>, so you can choose now between \u00a0vegetarian version and not and decise which one you prefere.<\/p>\n<p><strong>Risotto with radicchio<\/strong><\/p>\n<p><strong><u>Serves<\/u><\/strong>: 4 \u2013 5<\/p>\n<p><strong><u>Ingredients<\/u><\/strong>:<\/p>\n<figure id=\"attachment_2179\" aria-describedby=\"caption-attachment-2179\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2179\" src=\"http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2016\/04\/20151030_212236-300x169.jpg\" alt=\"risotto with radicchio\" width=\"300\" height=\"169\" srcset=\"http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2016\/04\/20151030_212236-300x169.jpg 300w, http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2016\/04\/20151030_212236-768x432.jpg 768w, http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2016\/04\/20151030_212236-1024x576.jpg 1024w, http:\/\/www.belpiemonte.com\/en\/wp-content\/uploads\/2016\/04\/20151030_212236-500x281.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-2179\" class=\"wp-caption-text\">risotto with radicchio<\/figcaption><\/figure>\n<p>1 round radicchio<\/p>\n<p>\u00bd \u00a0tea cup red wine<\/p>\n<p>2 tea cups rise (short grain if possibile)<\/p>\n<p>750 ml of stock<\/p>\n<p>200 g freshly grated Parmezan cheese<\/p>\n<p>\u00bd tea cup butter<\/p>\n<p>3 tablespoon olive oil (not extra vergine)<\/p>\n<p>Salt to taste<!--more--><\/p>\n<p><strong><u>Served with<\/u><\/strong>: red dry wine Merlot type<\/p>\n<p><strong><u>Preparation method:<\/u><\/strong><\/p>\n<p>At the beginning you need towash and cut radicchio. In another pot prepare the stock. Heat olive oil and the half portion of butter in a large saucepan. Now add pumpkin and fry it on a low fire under the cover until it is almost tender. Then poor rise, fry it for 2 minutes. As it cooks keep stirring it so rice doesn\u2019t stick to the bottom of the pan. Add wine, mix it well and wait until absorbed. Poor one ladle of stock, continue stirring until absorbed and repeat this operation until the rise is fully cooked. Add some salt. At the end take the saucepan off the heat, add left butter, stir it and wait for about 2 minutes before serving. The Parmesan cheese you can add directly to the dish or sprinkle on your plate. And voila\u2019, you can enjoy nicy red plate in only 20-25 minutes!<\/p>\n<p>&nbsp;<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Springtime is already in calendar, but cold and foggy evenings still don\u2019t want to give up. It\u2019s when I like to cook, especcialy risotto that warms up perfectly, especially with tasty radicchio. About\u00a0 this vegetable I have already mentioned In one of one recepis &#8211; Radicchio &#8211; a red inspiration, so you can choose now [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2178","post","type-post","status-publish","format-standard","hentry","category-italian-cuisine-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts\/2178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/comments?post=2178"}],"version-history":[{"count":3,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts\/2178\/revisions"}],"predecessor-version":[{"id":2182,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/posts\/2178\/revisions\/2182"}],"wp:attachment":[{"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/media?parent=2178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/categories?post=2178"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belpiemonte.com\/en\/wp-json\/wp\/v2\/tags?post=2178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}