{"id":3361,"date":"2022-03-30T17:43:41","date_gmt":"2022-03-30T15:43:41","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=3361"},"modified":"2022-03-30T17:43:45","modified_gmt":"2022-03-30T15:43:45","slug":"risotto-with-beetroots-and-crunchy-speck","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/risotto-with-beetroots-and-crunchy-speck\/","title":{"rendered":"risotto con barbabietole e speck croccante"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\" id=\"wintertime-is-beetroot-time\"><em><em>Un risotto attrattivo e molto gustoso<\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"ingredients-for-4-servings-cost-about-3-pp\">ingredienti per 4 porzioni (costo circa 3E ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>240 g di barbabietole, al vapore o arrostite e trasformate in una purea fine<\/li><li>240 g riso Carnaroli<\/li><li>1,2 litri di brodo vegetale<\/li><li>Un bicchierino di vino bianco<\/li><li>Olio d\u00b4 oliva EV<\/li><li>1 cipolla media<\/li><li>40 g di burro<\/li><li>40 g di Parmigiano Reggiano<\/li><li>Sale <\/li><li>origano fresco<\/li><li>50 g di speck a fettine sottili<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Il riso \u00e8 uno degli ingredienti principali utilizzati nella cucina italiana, soprattutto nella parte settentrionale del Paese. I risotti italiani sono famosi in tutto il mondo. Oggi ne prepareremo uno alla barbabietola, di colore rosso rubino, come il vino e .............. la maglia dei Cleveland Cavaliers.<\/p>\n\n\n\n<p>Iniziamo il nostro risotto facendo croccante lo speck. Lo mettiamo in una padella fredda, senza alcun grasso aggiuntivo e usando temperatura molto bassa, facciamo uscire i grassi dallo speck. Dopo circa 15-20 minuti, in padella ci sar\u00e0 un grasso liquido e molto saporito e delle fette di speck molto croccanti. Rimuoviamo le parti solide dello speck e le teniamo da parte.<\/p>\n\n\n\n<p>Continuiamo preparando un soffritto. Tagliamo a dadini molto piccoli la cipolla e la facciamo soffriggere dolcemente per circa 5 minuti, nel grasso dello speck, con l'aggiunta di un filo d'olio, se necessario.<\/p>\n\n\n\n<p>Quando la cipolla inizia a diventare trasparente, aggiungiamo la purea di barbabietola e proseguiamo la cottura per altri 10 minuti, aggiungendo un po' di brodo, se necessario. Devo sottolineare che le barbabietole devono essere inizialmente arrostite o, meglio ancora, cotte al vapore e NON lessate, in modo da conservarne il loro colore e l'intensit\u00e0 aromatica.<\/p>\n\n\n\n<p>Nel frattempo:<\/p>\n\n\n\n<p>a) Portiamo a bollore il brodo<\/p>\n\n\n\n<p>b) In una piccola padella facciamo tostare leggermente il riso SENZA GRASSI<\/p>\n\n\n\n<p>Quando il riso \u00e8 cos\u00ec caldo, che non riusciamo a tenerlo con le mani, lo aggiungiamo nella padella con la purea di barbabietola. Versiamo anche il vino e poi iniziamo la cottura del risotto, aggiungendo un mestolo di brodo molto caldo \u2013 bollente, ogni volta che il liquido inizia a ridursi. Il colore dell'intera preparazione inizier\u00e0 a diventare rubino, come il colore delle barbabietole. Durante tutto questo tempo mescoliamo, raramente all'inizio e pi\u00f9 spesso  quando la preparazione s' avvicina alla fine.<\/p>\n\n\n\n<p>Mentre si prepara il risotto, grattugiamo finemente il formaggio.<\/p>\n\n\n\n<p>Quando il riso \u00e8 pronto (al dente ovviamente), togliamo la padella dal fuoco. Assaggiamo il sale e, se necessario, ne aggiungiamo di pi\u00f9.  <\/p>\n\n\n\n<p>Iniziamo ad aggiungere il burro e il formaggio, sempre mescolando. Continuiamo a mescolare, fino ad ottenere un risultato molto cremoso, quindi copriamo la padella con un coperchio e lasciamo riposare per 3 minuti. Dopo l'aggiunta del burro e del formaggio, il colore della preparazione diventer\u00e0 un po' pi\u00f9 rosso e meno violaceo di prima. <\/p>\n\n\n\n<p>Trascorso questo tempo, mescoliamo una volta e controlliamo se il risotto \u00e8 ben legato. Se il risotto \u00e8 troppo asciutto, aggiungiamo un po' di brodo e continuiamo a mescolare. Se, invece, il risotto \u00e8 troppo umido, continuiamo a cuocerlo fino a renderlo cremoso.  <\/p>\n\n\n\n<p>Mettiamo nei piatti, aggiungendo lo speck croccante e foglie di origano fresco e serviamo.   <\/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\/2022\/02\/Risotto-con-barbabietola-e-speck-23-1024x683.jpg\" alt=\"\" class=\"wp-image-6553\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/02\/Risotto-con-barbabietola-e-speck-23.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>An attractive and very tasty risotto ingredients for 4 servings (cost about 3\u20ac pp) 240 g beetroots, steamed or roasted and turned to a fine&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/risotto-with-beetroots-and-crunchy-speck\/\">Continue reading<span class=\"screen-reader-text\">risotto con barbabietole e speck croccante<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":6552,"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":[492,1154,1151,500,477,501,1152,1155,493],"class_list":["post-3361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice","tag-beetroot","tag-blossom","tag-oliveoil","tag-onion","tag-oregano","tag-rice","tag-riso","tag-ruby","tag-stock","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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