{"id":3046,"date":"2011-12-04T19:42:06","date_gmt":"2011-12-04T18:42:06","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=3046"},"modified":"2011-12-04T19:42:06","modified_gmt":"2011-12-04T18:42:06","slug":"risotto-al-cavolo-nero-profumato-allo-zafferano-su-fonduta-di-roquefort","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2011\/12\/risotto-al-cavolo-nero-profumato-allo-zafferano-su-fonduta-di-roquefort\/","title":{"rendered":"Risotto al cavolo nero profumato allo zafferano su fonduta di roquefort"},"content":{"rendered":"ngg_shortcode_0_placeholder\n<p><strong>Ingredienti per 2:<\/strong><\/p>\n<ul>\n<li>160 gr di riso Carnaroli;<\/li>\n<li>1\/2 cipolla;<\/li>\n<li>4 cucchiai di olio extra vergine di oliva \u00ab\u00a0<a href=\"http:\/\/www.collecavaliere.it\/file\/Home.html\">colle Cavaliere<\/a>\u00ab\u00a0<\/li>\n<li>40 gr di parmigiano reggiano;<\/li>\n<li>un pizzico di pistilli di zafferano;<\/li>\n<li>150 gr di cavolo nero;<\/li>\n<li>1 litro di brodo vegetale;<\/li>\n<li>40 gr di roquefort;<\/li>\n<li>panna qb.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><\/p>\n<p>Elimino la costa centrale del cavolo nero e taglio le foglie a listarelle. In una pentola faccio rosolare in <a title=\"l'olio buono\" href=\"http:\/\/www.collecavaliere.it\/file\/Home.html\" target=\"_blank\">olio extra vergine<\/a> di oliva la cipolla tritata e quando imbiondita unisco il cavolo nero; faccio rosolare qualche minuto quindi aggiungo il riso e lo lascio tostare. Porto a cottura con del brodo vegetale caldo, regolo di sale e pepe ed infine manteco con l&rsquo;olio extra vergine di oliva, i pistilli di zafferano ed il parmigiano grattugiato. Servo su una fonduta di roquefort che avevo sciolto nella panna a fuoco dolce.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasalatafunghi.jpg?t=1564926975\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f5237ce4ebb22c4142719cc78f4a1175\" data-image-id=\"97\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasalatafunghi.jpg?t=1564926975\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_tortasalatafunghi.jpg?t=1564926975\" data-title=\"tortasalatafunghi.jpg\" data-description=\" \">\n\t\t\t<img title=\"tortasalatafunghi.jpg\"\n\t\t\t\talt=\"tortasalatafunghi.jpg\"\n\t\t\t\tdata-image-id=\"97\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/risofunghitartufo2.jpg?t=1564941635\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f5237ce4ebb22c4142719cc78f4a1175\" data-image-id=\"104\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/risofunghitartufo2.jpg?t=1564941635\" 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\/capesanteallozafferano1.jpg?t=1565022563\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f5237ce4ebb22c4142719cc78f4a1175\" data-image-id=\"113\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/capesanteallozafferano1.jpg?t=1565022563\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_capesanteallozafferano1.jpg?t=1565022563\" data-title=\"capesanteallozafferano1\" data-description=\" \">\n\t\t\t<img title=\"capesanteallozafferano1\"\n\t\t\t\talt=\"capesanteallozafferano1\"\n\t\t\t\tdata-image-id=\"113\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastapestodinoci.jpg?t=1565106770\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f5237ce4ebb22c4142719cc78f4a1175\" data-image-id=\"125\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastapestodinoci.jpg?t=1565106770\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pastapestodinoci.jpg?t=1565106770\" data-title=\"pastapestodinoci\" data-description=\" \">\n\t\t\t<img title=\"pastapestodinoci\"\n\t\t\t\talt=\"pastapestodinoci\"\n\t\t\t\tdata-image-id=\"125\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/fusillipisellipancetta.jpg?t=1564972883\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f5237ce4ebb22c4142719cc78f4a1175\" data-image-id=\"132\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/fusillipisellipancetta.jpg?t=1564972883\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_fusillipisellipancetta.jpg?t=1564972883\" data-title=\"fusillipisellipancetta\" data-description=\" \">\n\t\t\t<img title=\"fusillipisellipancetta\"\n\t\t\t\talt=\"fusillipisellipancetta\"\n\t\t\t\tdata-image-id=\"132\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/quichelorraine.jpg?t=1564935770\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f5237ce4ebb22c4142719cc78f4a1175\" data-image-id=\"159\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/quichelorraine.jpg?t=1564935770\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_quichelorraine.jpg?t=1564935770\" data-title=\"quichelorraine\" data-description=\" \">\n\t\t\t<img title=\"quichelorraine\"\n\t\t\t\talt=\"quichelorraine\"\n\t\t\t\tdata-image-id=\"159\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 2: 160 gr di riso Carnaroli; 1\/2 cipolla; 4 cucchiai di olio extra vergine di oliva \u00ab\u00a0colle Cavaliere\u00ab\u00a0 40 gr di parmigiano reggiano; un pizzico di pistilli di zafferano; 150 gr di cavolo nero; 1 litro di brodo vegetale; 40 gr di roquefort; panna qb. Preparazione a modo mio: Elimino la costa centrale&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2011\/12\/risotto-al-cavolo-nero-profumato-allo-zafferano-su-fonduta-di-roquefort\/\">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":[3,1349],"tags":[1419,107,1834,1420,1881,2059],"class_list":["post-3046","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-primi","tag-cavolo-nero","tag-fonduta","tag-panna","tag-pistilli-di-zafferano","tag-risotto","tag-roquefort"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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