{"id":14903,"date":"2021-08-02T04:50:29","date_gmt":"2021-08-02T03:50:29","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/08\/02\/risotto-con-funghi-e-piselli-risotto-with-mushrooms-and-peas\/"},"modified":"2024-10-23T16:09:01","modified_gmt":"2024-10-23T08:09:01","slug":"risotto-con-funghi-e-piselli-risotto-with-mushrooms-and-peas","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/08\/02\/risotto-con-funghi-e-piselli-risotto-with-mushrooms-and-peas\/","title":{"rendered":"Risotto con Funghi e Piselli &#8211; Risotto with Mushrooms and Peas"},"content":{"rendered":"<p style=\"text-align: center;\">Ein feiner Risotto ist doch was Tolles! Finden wir auch, deshalb gab es gestern ein Risotto con Funghi e Piselli und ganz klein geschnittenem Rohschinken. Farblich war es ein Gedicht und geschmacklich&#8230;.. tja, versucht es doch selbst.\u00a0<\/p>\n<p style=\"text-align: center;\"><em>************<\/em><\/p>\n<p style=\"text-align: center;\"><em>Risotto, Italian rice, is a wonderful meal. That&#8217;s what I cooked yesterday and mixed it with mushrooms, peas and tiny bits of dry-cured ham. It&#8217;s a very colorful dish and tastes&#8230;. well, why don&#8217;t you try it?<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis16-1024x683.jpg\" alt=\"Risotto con Funghi e Piselli\" class=\"wp-image-11061\"\/><\/figure>\n\n\n<p style=\"text-align: center;\">F\u00fcr 4 Personen:<br \/>300 g Vialone Reis (oder Arborio)<br \/>150 g braune Champignons, fein gehackt<br \/>50 g Rohschinken, ganz fein gehackt<br \/>100 g gefrorene Erbsen<br \/>1 Bund Petersilie, gehackt<br \/>3 Knoblauchzehen, gehackt<br \/>1 Zwiebel, fein geschnitten<br \/>1 Beutelchen Safran<br \/>1 L Gem\u00fcsebr\u00fche<br \/>150 ml Weisswein<br \/>Pfeffer und Paprika<br \/>20 g Butter<br \/>etwas Oliven\u00f6l<br \/>50 g Butter<br \/>50 g Frischk\u00e4se<br \/>geriebener Parmesan<\/p>\n<p style=\"text-align: center;\">Die 20 g Butter mit dem Oliven\u00f6l in einem Topf erhitzen und die gehackten Knoblauchzehen und den gehackten Knoblauch darin and\u00fcnsten. Dann den Reis zugeben und unter gutem R\u00fchren glasig braten. Der Reis fl\u00fcstert (sotto voce), sagen die Italiener dazu. Sobald der Reis glasig ist, den Weisswein zugeben, es zischt sch\u00f6n. Gut weiter r\u00fchren und den Wein einkochen lassen. Nun alles gut w\u00fcrzen und den Safran zugeben.\u00a0<br \/>Nun immer einen grossen L\u00f6ffel der Br\u00fche einr\u00fchren und wieder einkochen lassen, wieder Br\u00fche zugeben und r\u00fchren. Nie alle Fl\u00fcssigkeit aufs Mal zugeben! Der Risotto braucht ca 20 Minuten. Je mehr man r\u00fchrt, desto cremiger wird der Risotto.\u00a0<br \/>Unterdessen die Pilze waschen und kleinschneiden. Etwas Oliven\u00f6l in einer Pfanne erhitzen und die Rohschinken St\u00fccke mit den Pilzen anbraten. Gut w\u00fcrzen und die Petersilie zugeben. Gut durchbraten.<br \/>Kurz bevor der Risotto gar ist, die Erbsen und die Pilzmischung zugeben und gut vermischen. Nun die restliche Butter zugeben, den Frischk\u00e4se und eine Handvoll geriebenen Parmesan. Gut r\u00fchren und evt etwas nachw\u00fcrzen.\u00a0<br \/>Risotto ist eigentlich eine Vorspeise, genauso wie Teigwaren, in Italien, wir finden aber, es ist ein eigenes, vollst\u00e4ndiges Mahl und haben dazu nur einen Salat serviert.\u00a0<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 4 Persons:<\/em><br \/><em>300 g Vialone Rice (or Arborio, short grain risotto rice)<\/em><br \/><em>150 g brown Mushrooms, chopped<\/em><br \/><em>50 g dry-cured Ham, chopped<\/em><br \/><em>100 g frozen Peas<\/em><br \/><em>1 bunch Parsley, chopped<\/em><br \/><em>3 cloves of Garlic, chopped<\/em><br \/><em>1 Onion, chopped<\/em><br \/><em>\u00bd tsp Saffron Powder<\/em><br \/><em>1 L Vegetable broth<\/em><br \/><em>150 ml dry White Wine<\/em><br \/><em>Pepper and Paprika<\/em><br \/><em>20 g Butter<\/em><br \/><em>some Olive oil<\/em><br \/><em>50 g Butter<\/em><br \/><em>50 g Cream Cheese<\/em><br \/><em>grated Parmesan<\/em><\/p>\n<p style=\"text-align: center;\"><em>Heat the butter and oil in a deep pot and add the chopped garlic and onion. Fry until slightly browned. Now add the rice and fry until glassy. The Italians call this &#8220;the rice is whispering&#8221; (sotto voce). As soon as the rice is pale add the white wine and mix well. Let cook until the wine has reduced, then season and add the Saffron. Now add some of the broth and mix, let reduce then add more broth and mix. Never add all of the broth at once! This will take approx. 20 minutes. The more you mix the creamier the risotto will be.\u00a0<\/em><br \/><em>Meanwhile wash the mushrooms and chop them. Heat some olive oil in a pan and add the ham bits with the mushrooms. Season well and add the chopped parsley. Fry until cooked well.\u00a0<\/em><br \/><em>Shortly before serving the risotto add the butter, the cream cheese and a handful of grated Parmesan. You might need to season more.\u00a0<\/em><br \/><em>Risotto is normally a starter in Italy, just like pasta. But I think this is a full dinner, no need to serve some meat with it. We served it with salad.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis2-1024x683.jpg\" alt=\"\" class=\"wp-image-11062\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis4-1024x683.jpg\" alt=\"\" class=\"wp-image-11063\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis3-1024x683.jpg\" alt=\"\" class=\"wp-image-11064\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis5-1024x683.jpg\" alt=\"Risotto con Funghi e Piselli\" class=\"wp-image-11065\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis7-1024x683.jpg\" alt=\"\" class=\"wp-image-11066\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis8-1024x683.jpg\" alt=\"\" class=\"wp-image-11067\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis11-1024x683.jpg\" alt=\"Risotto con Funghi e Piselli\" class=\"wp-image-11068\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis13-1024x625.jpg\" alt=\"Risotto con Funghi e Piselli\" class=\"wp-image-11069\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis17-1024x683.jpg\" alt=\"Risotto con Funghi e Piselli\" class=\"wp-image-11070\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/08\/pis14-1024x795.jpg\" alt=\"Risotto con Funghi e Piselli\" class=\"wp-image-11071\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ein feiner Risotto ist doch was Tolles! Finden wir auch, deshalb gab es gestern ein Risotto con Funghi e Piselli und ganz&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,421,1280,124,22,44,54,21,140,99,153,163,164,400,46,64,100],"tags":[525,127,26,50,58,104,157,166],"class_list":{"0":"post-14903","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-peas","10":"category-europa","11":"category-meat","12":"category-vegetables","13":"category-main-dishes","14":"category-italien","15":"category-cheese","16":"category-garlic","17":"category-herbs","18":"category-mushrooms","19":"category-rice","20":"category-risotto","21":"category-ham","22":"category-pork","23":"category-starters","24":"category-onion","25":"tag-peas","26":"tag-meat","27":"tag-gemuse","28":"tag-main-dish","29":"tag-italien","30":"tag-herbs","31":"tag-pilz","32":"tag-risotto","33":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Risotto con Funghi e Piselli - Risotto con Funghi e Piselli - Risotto with Mushrooms and Peas[:] - 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\/2021\/08\/02\/risotto-con-funghi-e-piselli-risotto-with-mushrooms-and-peas\/\" \/>\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=\"Risotto con Funghi e Piselli - Risotto with Mushrooms and Peas\" \/>\n<meta property=\"og:description\" content=\"Ein feiner Risotto ist doch was Tolles! 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