{"id":15047,"date":"2022-03-28T11:19:21","date_gmt":"2022-03-28T10:19:21","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/03\/28\/risotto-con-scaloppine-al-limone-e-funghi-trifolati\/"},"modified":"2024-11-13T09:45:43","modified_gmt":"2024-11-13T01:45:43","slug":"risotto-con-scaloppine-al-limone-e-funghi-trifolati","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/03\/28\/risotto-con-scaloppine-al-limone-e-funghi-trifolati\/","title":{"rendered":"Risotto con Scaloppine al Limone e Funghi trifolati \u2013 Risotto with Lemon Scaloppine and Mushrooms"},"content":{"rendered":"

F\u00fcr meine Freunde in Portugal habe ich dieses feine Risotto con Scaloppine al Limone e Funghi trifolati gekocht. Es war eigentlich die Idee meines Liebsten, denn das hat ihm meine Mama immer zum Geburtstag gekocht! Ein cremiges Saffran Risotto, dazu d\u00fcnne, gut gew\u00fcrzte Pl\u00e4tzchen mit Zitronengeschmack und dazu gebratene Pilze mit Kr\u00e4utern. Himmlisch! Ich muss wohl nicht erw\u00e4hnen, dass alles weggeputzt wurde, es war ein sch\u00f6nes, feines Abendessen!<\/p>\n

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

For my friends in Portugal, I cooked this delicious dinner. It actually was my hubby\u2019s idea, because this is the dinner my mother used to cook for his birthday! A creamy saffron Risotto, with thin nicely spiced scaloppine in lemon, and fried mushrooms in herbs. <\/em>Divine! <\/em>I don’t need to mention that everything was polished off, it was a nice, fine dinner!<\/em><\/p>\n\n

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

F\u00fcr 4 Personen:
Risotto:<\/strong>
350 g Risottoreis
1.5 L Gem\u00fcsebr\u00fche
Salz und Pfeffer
1 Briefchen Saffran
Paprika
Oregano
Chilipulver
20 g Butter
2 EL Oliven\u00f6l
100 ml Weisswein
2 Knoblauchzehen, gehackt
1 rote Zwiebel, gehackt
30 g geriebener Parmesan<\/p>\n

Die Br\u00fche aufkochen und zur Seite geben. In einem schweren Topf die Butter und das Oliven\u00f6l erhitzen, dann den Knoblauch und die Zwiebel darin weich kochen. Danach den Reis (ungewaschen!) dazu geben und unter r\u00fchren mitbraten bis er glasig ist. Mit dem Weisswein abl\u00f6schen. Gut umr\u00fchren und wenden, damit der Reis nicht anbrennt. Sobald der Wein eingekocht ist, 2 Suppen Sch\u00f6pfl\u00f6ffel voller Br\u00fche zugeben. Gut umr\u00fchren, je mehr man das tut, desto cremiger wird der Risotto.
Alles sehr gut w\u00fcrzen, Saffran zugeben, Reis ist ziemlich fade, man darf also grossz\u00fcgig w\u00fcrzen. Immer wieder die Br\u00fche einkochen lassen, dann neue Br\u00fche zugeben, r\u00fchren und so weiter, bis der Reis sch\u00f6n weich und cremig ist. Den Reibk\u00e4se zugeben.<\/p>\n

Scaloppine:<\/strong>
800 g Schweinefilet
Salz und Pfeffer
Paprika
Rosmarin
30 g Butter
Abrieb und Saft von 2 Zitronen
Etwas Br\u00fche<\/p>\n

Das Schweinefilet in d\u00fcnne Scheiben schneiden, diese auf einer Unterlade ausbreiten. Eine Klarsichtfolie dar\u00fcber geben und mit dem Fleischklopfer flach schlagen. Das Fleisch beidseitig gut w\u00fcrzen. Die Butter in einer weiten Pfanne schmelzen, das Fleisch dazu geben und beidseitig braten (das geht recht schnell). Den Zitronenabrieb dazu geben und Zitronensaft dazu giessen, kurz einkochen lassen, dann etwas Br\u00fche dazu geben. Nochmals nachw\u00fcrzen.<\/p>\n

Funghi trifolati:<\/strong>
500 g Champignons
1 Bund Petersilie
4 Knoblauchzehen
Salz und Pfeffer
10 g Butter<\/p>\n

Die Champignons reinigen und in Scheiben schneiden, den Knoblauch und die Petersilie hacken. Die Butter schmelzen und den Knoblauch darin braten. Die Pilze zugeben und auf hoher Hitze braten. W\u00fcrzen und die Petersilie dazu mischen.<\/p>\n

Alles auf Teller verteilen und sofort servieren.<\/p>\n

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

For 4 Persons:<\/em>
Risotto:<\/strong><\/em>
350 g Risotto Rice<\/em>
1.5 L Vegetable Broth
Salt and Pepper
1 bag Saffron
Paprika
Oregano
Chili Powder<\/em>
20 g Butter<\/em>
2 tbsp Olive Oil<\/em>
100 ml White Wine<\/em>
2 cloves of Garlic, chopped<\/em>
1 red Onion, chopped<\/em>
30 g grated Parmesan<\/em><\/p>\n

Bring the broth to a boil, and then set aside. In a heavy pot melt the butter and olive oil, add the onion and garlic and fry until soft. Add the (unwashed!) rice and let it fry while tossing and turning all the time. When the rice is translucent add the white wine. Keep on turning! As soon as the white wine has reduced, add 2 soup serving spoons of broth. Mix well; the more you mix the creamier the Risotto will be. Season well, Risotto is quite bland, so be generous with your seasoning! Add the saffron. <\/em>
Now always let the broths reduce, and then add more broth. Keep mixing as often as possible! Cook this way until the rice is soft and creamy! (Risotto should not have bite, it should be really soft!)<\/em><\/p>\n

Scaloppine:<\/strong><\/em>
For 4 Persons:<\/em>
800 g Pork Fillet<\/em>
Salt and Pepper<\/em>
Paprika<\/em>
Rosemary<\/em>
30 g Butter<\/em>
Zest and Juice of 2 Lemons<\/em>
some Broth<\/em><\/p>\n

Cut the pork fillet into thin slices. Put them onto a cutting board, cover with cling-foil and beat them with a meat hammer until thin. Season the meat on both sides very well. Melt the butter in a wide pan and add the scaloppine and fry them on both sides. (this will take just a few minutes). Add the lemon zest and juice and let reduce a little. Then add some broth and season.<\/em><\/p>\n

Funghi trifolati:<\/strong><\/em>
500 g Champignons\/Button Mushrooms<\/em>
1 Bunch Parsley<\/em>
4 cloves of Garlic<\/em>
Salt and Pepper<\/em>
10 g Butter<\/em><\/p>\n

Clean the mushrooms and slice them. Chop the garlic and parsley. Melt the butter and fry the garlic. Add the mushrooms and fry them on high heat. Season and add the parsley.<\/em><\/p>\n

Plate it up!<\/em> <\/p>\n\n

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F\u00fcr meine Freunde in Portugal habe ich dieses feine Risotto con Scaloppine al Limone e Funghi trifolati gekocht. Es war eigentlich die…<\/p>\n","protected":false},"author":5,"featured_media":163136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,639,139,1280,124,73,22,44,54,21,140,99,153,163,164,62,46,75,100],"tags":[127,50,58,25,166],"class_list":{"0":"post-15047","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-chili","10":"category-europa","11":"category-meat","12":"category-fruits","13":"category-vegetables","14":"category-main-dishes","15":"category-italien","16":"category-cheese","17":"category-garlic","18":"category-herbs","19":"category-mushrooms","20":"category-rice","21":"category-risotto","22":"category-sauce","23":"category-pork","24":"category-lemon","25":"category-onion","26":"tag-meat","27":"tag-main-dish","28":"tag-italien","29":"tag-kaese","30":"tag-risotto","31":"post_format-post-format-gallery"},"yoast_head":"\nRisotto con Scaloppine al Limone e Funghi trifolati \u2013 Risotto with Lemon Scaloppine and Mushrooms - 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\/2022\/03\/28\/risotto-con-scaloppine-al-limone-e-funghi-trifolati\/\" \/>\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 Scaloppine al Limone e Funghi trifolati \u2013 Risotto with Lemon Scaloppine and Mushrooms\" \/>\n<meta property=\"og:description\" content=\"F\u00fcr meine Freunde in Portugal habe ich dieses feine Risotto con Scaloppine al Limone e Funghi trifolati gekocht. 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