{"id":2411,"date":"2020-01-21T22:23:26","date_gmt":"2020-01-21T20:23:26","guid":{"rendered":"https:\/\/www.risottodirk.de\/risottoblog\/?p=2411"},"modified":"2020-01-21T22:40:00","modified_gmt":"2020-01-21T20:40:00","slug":"12-tipps-fuer-ein-gutes-risotto","status":"publish","type":"post","link":"https:\/\/www.risottodirk.de\/risottoblog\/2411\/12-tipps-fuer-ein-gutes-risotto\/","title":{"rendered":"12 Tipps f\u00fcr ein gutes Risotto"},"content":{"rendered":"<ol>\n<li>Guten Risottoreis verwenden (Carnaoli, Vialone Nano oder Arborio)<\/li>\n<li>\u201eSofritto\u201c: Feingehackte Schalotte in Butter oder Oliven\u00f6l glasig werden lassen oder \u201e<a href=\"https:\/\/www.risottodirk.de\/risottoblog\/2384\/burro-acido-saure-butter\/\">Burro acido<\/a>\u201c verwenden<\/li>\n<li>Darin den Reis anbraten bis er anf\u00e4ngt zu knistern<\/li>\n<li>Mit \u00a0Wein der Zimmertemperatur hat abl\u00f6schen falls man zum Anbraten keine \u201e<a href=\"https:\/\/www.risottodirk.de\/risottoblog\/2384\/burro-acido-saure-butter\/\">Burro acido<\/a>\u201c verwendet hat<\/li>\n<li>Danach mit hei\u00dfer Br\u00fche abl\u00f6schen<\/li>\n<li>Immer nur soviel Br\u00fche angie\u00dfen dass nichts anbrennt<\/li>\n<li>Immer sch\u00f6n mit einem \u201efuoco vivace\u201c am kochen halten und r\u00fchren.<\/li>\n<li>Andere zutaten wie Gem\u00fcse, Fleisch, Fisch, Innereien gesondert vorbereiten und garen<\/li>\n<li>\u00a0Erst gegen Ende der Garzeit salzen<\/li>\n<li>Auch erst gegen Ende der Garzeit die anderen Zutaten hinzuf\u00fcgen<\/li>\n<li>\u201eMantecare\u201c: Kurz vor Schluss frisch geriebenen Parmesan und eiskalte Butterst\u00fcckchen oder St\u00fcckchen von \u201eBurro acido\u201c unterr\u00fchren<\/li>\n<li>Die G\u00e4ste sollten auf den Reis warten und nicht umgekehrt (\u201e\u00c9 meglio che voi aspettiate il riso che sia il riso ad aspettare voi\u201c)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Guten Risottoreis verwenden (Carnaoli, Vialone Nano oder Arborio) \u201eSofritto\u201c: Feingehackte Schalotte in Butter oder Oliven\u00f6l glasig werden lassen oder \u201eBurro acido\u201c verwenden Darin den Reis anbraten bis er&#8230;<\/p>\n","protected":false},"author":3,"featured_media":2416,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90,54,152],"tags":[],"class_list":["post-2411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","category-risotto","category-techniken"],"_links":{"self":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/2411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/comments?post=2411"}],"version-history":[{"count":5,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/2411\/revisions"}],"predecessor-version":[{"id":2422,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/2411\/revisions\/2422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/media\/2416"}],"wp:attachment":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/media?parent=2411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/categories?post=2411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/tags?post=2411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}