{"id":2615,"date":"2021-09-24T16:59:01","date_gmt":"2021-09-24T13:59:01","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=2615"},"modified":"2021-11-02T16:30:36","modified_gmt":"2021-11-02T14:30:36","slug":"risotto-with-yellow-beetroots-shrimps-peperoncino-oil-and-sea-fennel","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/risotto-with-yellow-beetroots-shrimps-peperoncino-oil-and-sea-fennel\/","title":{"rendered":"risotto con barbabietola gialla, gamberi, olio al peperoncino e finocchio marino"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em>Le barbabietole gialle non possono essere sostituite da quelle rosse. Se non le trovate, provate questo risotto con la zucca  <\/em><\/em> <\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 4 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>8 gamberi medi<\/li><li>240 g di riso carnaroli<\/li><li>Un bicchierino di vino bianco<\/li><li>1,2 litri di brodo leggero di gamberi<\/li><li>2 grandi o 4 piccole barbabietole gialle <\/li><li>1 cipolla media<\/li><li>Sale<\/li><li>Olio d\u00b4 oliva EV<\/li><li>Olio piccante al peperoncino <\/li><li>40 g di Parmigiano Reggiano<\/li><li>Finocchio marino o finocchio comune<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Leggendo il magnifico libro del grande chef italiano Niko Romito (10 lezioni di cucina) ho scoperto un nuovo modo di preparare i risotti e ottenere una consistenza ancora pi\u00f9 cremosa. Romito suggerisce di tostare il riso senza olio n\u00e9 cipolla, mescolando continuamente fino al punto che i chicchi sono troppo caldi per tenerli in mano.<\/p>\n\n\n\n<p>Ho iniziato a praticare questa tecnica e ormai i miei risotti sono cos\u00ec cremosi che posso metterli in anelli e presentare piatti pi\u00f9 \u201clussuosi\u201d!!! <\/p>\n\n\n\n<p>Le barbabietole gialle sono meravigliose, il loro sapore \u00e8 pi\u00f9 delicato di quelle rosse comuni e non tendono a macchiare tutto il resto. Ne compro sempre quando le trovo al mercato biologico. Questa volta ho deciso di preparare un risotto con i gamberi, aggiungendo un olio piccante per bilanciare il gusto dolce della barbabietola.<\/p>\n\n\n\n<p>Come sempre, iniziamo preparando un soffritto. Tagliamo a dadini molto piccoli la cipolla e le barbabietole. Facciamo rosolare le cipolle e met\u00e0 della barbabietola in olio d'oliva per 5 minuti, tenendo l'altra met\u00e0 per la decorazione. <\/p>\n\n\n\n<p>Nel frattempo versiamo i gamberi in 1,2 litri di acqua calda e leggermente salata per 3 minuti. Passiamo il brodo da un fine chinois. Togliamo i gusci ai 4 gamberetti tenendo testa e coda e sbucciamo totalmente i restanti. Tagliamo a dadini quelli completamente sbucciati e li teniamo da parte. <\/p>\n\n\n\n<p>Aggiungiamo al brodo i dadini di barbabietola che abbiamo conservato per la decorazione e li facciamo bollire finch\u00e9 sono teneri (non troppo).    <\/p>\n\n\n\n<p>In una piccola padella facciamo tostare leggermente il riso e quando \u00e8 abbastanza caldo lo versiamo nella padella del soffritto. Sfumiamo con il vino e poi iniziamo la cottura del risotto, aggiungendo un mestolo di brodo caldo, quando il liquido inizia a ridursi. <\/p>\n\n\n\n<p>Mentre si prepara il riso, grattugiamo finemente il formaggio, tagliamo dei fiori e delle foglie di finocchio e ne tritiamo alcuni e infine prepariamo l'olio, mescolando peperoncino tritato in olio d'oliva.<\/p>\n\n\n\n<p>Quando il risotto \u00e8 quasi pronto, aggiungiamo le foglie di finocchio e i gamberi tagliati a pezzetti e togliamo la padella dal fuoco. Assaggiamo il sale e, se necessario, ne aggiungiamo pi\u00f9.  <\/p>\n\n\n\n<p>Mescolando continuamente iniziamo ad aggiungere un po' di olio extravergine di oliva e il formaggio. Continuiamo a mescolare fino ad ottenere un risultato molto cremoso, copriamo la padella con un coperchio e lasciamo riposare per 2-3 minuti. <\/p>\n\n\n\n<p>Mettiamo un anello in ogni piatto e lo riempiamo fino a 2 dita di altezza con il risotto. Premiamo leggermente il risotto per assicurarci che mantenga la sua forma quando togliamo l'anello. Decoriamo il risotto come mostrato con un gambero, qualche cubetto di barbabietola, fiori e foglie di finocchio marino e una piccola porzione di olio al peperoncino. <\/p>\n\n\n\n<p>Togliamo con cura l'anello e serviamo.   <\/p>\n\n\n\n<p> <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-1024x683.jpg\" alt=\"\" class=\"wp-image-3984\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Risotto-con-barbabietola-gialla-gamba-e-oli-di-peperoncino-1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Yellow beetroots cannot be substituted by red ones. If you can\u00b4t find them, try this risotto with pumpkin ingredients for 4 servings (cost about 4&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/risotto-with-yellow-beetroots-shrimps-peperoncino-oil-and-sea-fennel\/\">Continue reading<span class=\"screen-reader-text\">risotto con barbabietola gialla, gamberi, olio al peperoncino e finocchio marino<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3982,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[486],"tags":[916,500,501,927,502,925,926,493,483],"class_list":["post-2615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice","tag-grana-padano","tag-onion","tag-rice","tag-ring","tag-risotto","tag-sea-fennel","tag-shrimps","tag-stock","tag-tomato","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>risotto with yellow beetroots, shrimps, peperoncino oil and sea fennel - Democratic Gourmet<\/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:\/\/democraticgourmet.com\/it\/risotto-with-yellow-beetroots-shrimps-peperoncino-oil-and-sea-fennel\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"risotto with yellow beetroots, shrimps, peperoncino oil and sea fennel - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Yellow beetroots cannot be substituted by red ones. 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