{"id":1246,"date":"2009-07-26T15:41:23","date_gmt":"2009-07-26T13:41:23","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1246"},"modified":"2009-11-24T17:09:56","modified_gmt":"2009-11-24T15:09:56","slug":"risotto-porcini-e-tartufo","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/07\/risotto-porcini-e-tartufo\/","title":{"rendered":"Risotto porcini e tartufo"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\">ngg_shortcode_0_placeholder<\/p>\n<p style=\"margin-bottom: 0cm;\">Ingredienti per 4 persone:<\/p>\n<ul>\n<li>350 gr di riso;<\/li>\n<li>200 gr di funghi porcini freschi; (o surgelati)<\/li>\n<li>1 cipolla;<\/li>\n<li>\u00bd carota;<\/li>\n<li>\u00bd gambo di sedano;<\/li>\n<li>olio extra vergine di oliva;<\/li>\n<li>burro qb;<\/li>\n<li>sale e pepe;<\/li>\n<li>olio aromatizzato al tartufo nero o meglio bianco qb;<\/li>\n<li>carpaccio di tartufo (va bene anche quello estivo &#8211; pi\u00f9 economico -).<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0cm;\">Preparazione:<\/p>\n<p style=\"margin-bottom: 0cm;\">Preparate un brodo vegetale con mezza cipolla,  mezza carota e mezzo gambo di sedano quindi salate leggermente. Nel frattempo rosolate in un tegame , con un po&rsquo; di burro e olio d&rsquo;oliva, l&rsquo;altra met\u00e0 della cipolla e lasciatela fino a quando risulter\u00e0 trasparente; a questo punto aggiungete il riso e fatelo tostare per 5 minuti mescolando sempre dopodicch\u00e8 bagnate con il brodo e fate evaporare. Aggiungete i funghi precedentemente sciacquati, fate insaporire il tutto, bagnando di tanto in tanto con il brodo. A cottura ultimata regolate di sale e pepe quindi spegnete il fuoco e mantecate con l&rsquo;olio al tartufo ed il carpaccio di tartufo. Mescolate bene e servite subito.<\/p>\n<p style=\"margin-bottom: 0cm;\">Io non ho mantecato il riso con il burro e il parmiggiano non  volevo alterare il sapore delicato del risotto, che infine \u00e8 risultato denso e cremoso lo stesso. Buon appetito \ud83d\ude06<\/p>\n<p style=\"margin-bottom: 0cm; text-align: center;\"><code>[ad]<\/code><\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatinocarciofi-2.jpg?t=1565043585\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_3600761e7f8e526ac3c9fe49b2e690ee\" data-image-id=\"96\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatinocarciofi-2.jpg?t=1565043585\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spezzatinocarciofi-2.jpg?t=1565043585\" data-title=\"spezzatinocarciofi-2.jpg\" data-description=\" \">\n\t\t\t<img title=\"spezzatinocarciofi-2.jpg\"\n\t\t\t\talt=\"spezzatinocarciofi-2.jpg\"\n\t\t\t\tdata-image-id=\"96\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasalatafunghi.jpg?t=1564926975\"\n\t\t\ttitle=\" 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data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_risofunghitartufo2.jpg?t=1564941635\" data-title=\"risofunghitartufo2\" data-description=\" \">\n\t\t\t<img title=\"risofunghitartufo2\"\n\t\t\t\talt=\"risofunghitartufo2\"\n\t\t\t\tdata-image-id=\"104\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pasta.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_3600761e7f8e526ac3c9fe49b2e690ee\" data-image-id=\"167\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pasta.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pasta.jpg\" data-title=\"pasta\" data-description=\" \">\n\t\t\t<img title=\"pasta\"\n\t\t\t\talt=\"pasta\"\n\t\t\t\tdata-image-id=\"167\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghiale.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_3600761e7f8e526ac3c9fe49b2e690ee\" data-image-id=\"199\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghiale.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cinghiale.jpg\" data-title=\"cinghiale\" data-description=\" \">\n\t\t\t<img title=\"cinghiale\"\n\t\t\t\talt=\"cinghiale\"\n\t\t\t\tdata-image-id=\"199\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghialespalla.jpg?t=1564921944\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_3600761e7f8e526ac3c9fe49b2e690ee\" data-image-id=\"200\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghialespalla.jpg?t=1564921944\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cinghialespalla.jpg?t=1564921944\" data-title=\"cinghialespalla\" data-description=\" \">\n\t\t\t<img title=\"cinghialespalla\"\n\t\t\t\talt=\"cinghialespalla\"\n\t\t\t\tdata-image-id=\"200\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4 persone: 350 gr di riso; 200 gr di funghi porcini freschi; (o surgelati) 1 cipolla; \u00bd carota; \u00bd gambo di sedano; olio extra vergine di oliva; burro qb; sale e pepe; olio aromatizzato al tartufo nero o meglio bianco qb; carpaccio di tartufo (va bene anche quello estivo &#8211; pi\u00f9 economico -).&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/07\/risotto-porcini-e-tartufo\/\">Continue reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"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":[3,4],"tags":[1952,1867,1951,1837,1884,1950,1881,1868,1949],"class_list":["post-1246","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-ricette","tag-brodo-vegetale","tag-carota","tag-carpaccio-di-tartufo","tag-cipolla","tag-funghi","tag-olio-al-tartufo","tag-risotto","tag-sedano","tag-tartufo"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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