{"id":14236,"date":"2019-01-23T10:13:07","date_gmt":"2019-01-23T10:13:07","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/01\/23\/lauch-risotto-leek-risotto\/"},"modified":"2024-11-02T09:59:59","modified_gmt":"2024-11-02T01:59:59","slug":"lauch-risotto-leek-risotto","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/01\/23\/lauch-risotto-leek-risotto\/","title":{"rendered":"Lauch Risotto – Leek Risotto"},"content":{"rendered":"\n

Heute bringe ich einen Lauch Risotto mit! Reis ist seit der Renaissance bekannt und wird in Italien in der Poebene und im Piemonte und der Lombardei angebaut. Es gibt viele Reissorten, mit denen man Risotto kochen kann, dazu gehoert aber nicht der Langkornreis. Bekannte Sorten sind Vialone, Arborio und Carnaroli. Risottoreis braucht seine Staerke, um eine cremige Konsistenz zu erhalten, deshalb wird er auch NIE gewaschen, im Gegenteil zu den asiatischen Reisen.
Als Kind war ich einmal mit dabei, in einem Reisfeld in Italien, in der Naehe von Novara. Da sah ich zum ersten Mal, wie Reis angepflanzt wird.<\/p>\n\n\n\n

Risotto kann mit vielen Zutaten angereichert werden. Die wohl bekannteste Zutat ist der Safran. Steinpilze sind auch beliebt!
\u200bIch habe Euch bereits den Risotto con Zucchini e Melanzane<\/a> und den Zucchini-Tomaten Risotto<\/a> gebracht. Man kann wirklich alles zum Risotto zufuegen.<\/p>\n\n\n\n

Heute bringe ich Euch einen Lauchrisotto!<\/p>\n\n\n\n

************<\/p>\n\n\n\n

Rice is known in Italy since the time of the renaissance. It’s being cultivated in the plains of the Po River, in the Piedmont and the Lombardy. There are many different kinds of rice to cook risotto, but they are not the long grain variety like the one in Asia. Vialone, Arborio and Carnaroli are the well-known names of Risotto rice. <\/em>
Risotto rice needs its starch to get creamy, so you NEVER wash this rice! <\/em>
As a child I was actually once in an Italian rice field close to Novara. That\u2019s where I learned how rice is planted. <\/em><\/p>\n\n\n\n

Risotto can be cooked with many different ingredients. The most well known is the saffron risotto, but also risotto with porcini mushrooms is famous. <\/em>
I have brought you some risotti already, like the Zucchini-Tomato Risotto<\/a> and the Risotto con Zucchini e Melanzane<\/a>. You see, risotto can be cooked with many different tastes and ingredients.  <\/em><\/p>\n\n\n\n

Today I bring you a Leek Risotto!<\/em><\/p>\n\n\n

\n
\"Lauch<\/figure>\n<\/div>\n\n\n

Fuer 4 Personen:
300 g Risotto Reis wie Vialone oder Arborio
1 Lauchstange
1 Doeschen Sardellen (mein Liebster liebt sie, man kann sie aber ruhig weglassen. Sie geben dem Risotto mehr Wuerze)
100 ml Weisswein
1 Liter Bruehe
30 g Butter
30 g Parmesan, gerieben
Salz und Pfeffer
Paprika
Rosmarin<\/p>\n\n\n\n

\u200bDen Lauch der Laenge nach halbieren und in feine Streifen schneiden.
Einen schweren Topf erhitzen und die Sardellen mit deren Oel und mit dem Lauch zusammen gut durchbraten. Die Sardellen loesen sich total auf.
Den Reis dazu geben und glasig braten, dann mit dem Weisswein abloeschen.
Gut Wuerzen und immer Schoepfloeffelweise Bruehe zugeben. Gut verruehren und einkoecheln lassen. Wieder Bruehe zugeben und so weiter machen, bis der Reis weich ist.
Den Butter zugeben und gut einruehren, dann den Parmesan dazu mischen.
Heiss, mit geriebenem Parmesan servieren.<\/p>\n\n\n\n

Risotto wird in Italien als Vorspeise serviert. Fleisch und Gemuese folgen als Hauptgang.<\/p>\n\n\n\n

************<\/em><\/p>\n\n\n\n

For 4 Persons:<\/em>
300 g Risotto Rice like Vialone or Arborio<\/em>
1 Leek<\/em>
1 Can Anchovies (my hubby loves them, they give the dish more spice, but you can omit them if you don’t like them)<\/em>
100 ml White Wine<\/em>
1 Liter Broth<\/em>
30 g Butter<\/em>
30 g Parmesan, grated<\/em>
Salt and Pepper<\/em>
Paprika<\/em>
Rosemary<\/em><\/p>\n\n\n\n

Cut the Leek into half and slice it finely. <\/em>
Heat a heavy pot and add the anchovies with their oil\u200b and the sliced leek. Fry well. The Anchovies will dissolve completely. <\/em>
Add the rice and fry, mixing it well, until translucent. Then add the white wine. Let reduce.<\/em>
Season well and add a big spoon full of broth at a time, mix well, let reduce, add more broth, mix well etc until the rice is soft.<\/em>
Add the butter and the grated Parmesan. Mix well. <\/em>
Serve hot with some grated Parmesan.<\/em><\/p>\n\n\n\n

In Italy Risotto is served as a starter. Meat and vegetables are later served as main meal.<\/em><\/p>\n\n\n\n

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\"Lauch<\/figure>\n\n\n\n
\"Lauch<\/figure>\n\n\n\n
\"Lauch<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Heute bringe ich einen Lauch Risotto mit! Reis ist seit der Renaissance bekannt und wird in Italien in der Poebene und im…<\/p>\n","protected":false},"author":5,"featured_media":162365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,639,1280,22,44,54,206,163,164,23,64],"tags":[102,26,50,58,209,165,166,27,70],"class_list":{"0":"post-14236","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-from-around-the-world","9":"category-europa","10":"category-vegetables","11":"category-main-dishes","12":"category-italien","13":"category-leek","14":"category-rice","15":"category-risotto","16":"category-vegetarisch","17":"category-starters","18":"tag-alkohol","19":"tag-gemuse","20":"tag-main-dish","21":"tag-italien","22":"tag-lauch","23":"tag-rice","24":"tag-risotto","25":"tag-vegetarisch","26":"tag-vorspeise","27":"post_format-post-format-gallery"},"yoast_head":"\nLauch Risotto - Leek Risotto[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/01\/23\/lauch-risotto-leek-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lauch Risotto - Leek Risotto\" \/>\n<meta property=\"og:description\" content=\"Heute bringe ich einen Lauch Risotto mit! 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