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gennarino.org Visita il nuovo sito di gennarino.org! 2009-02-25T07:59:09+02:00 http://gennarino.org/forum/feed.php?f=15&t=14564 2009-02-25T07:59:09+02:00 2009-02-25T07:59:09+02:00 http://gennarino.org/forum/viewtopic.php?t=14564&p=161582#p161582 <![CDATA[Re: [CH][TI] Risotto ai funghi]]>

Statistiche: Inviato da Dony — 25/02/2009, 7:59

]]> 2009-02-25T00:36:26+02:00 2009-02-25T00:36:26+02:00 http://gennarino.org/forum/viewtopic.php?t=14564&p=161576#p161576 <![CDATA[Re: [CH][TI] Risotto ai funghi]]> Statistiche: Inviato da mariafatima — 25/02/2009, 0:36

]]> 2009-02-24T21:46:10+02:00 2009-02-24T21:46:10+02:00 http://gennarino.org/forum/viewtopic.php?t=14564&p=161569#p161569 <![CDATA[[CH][TI] Risotto ai funghi]]>
Risotto ai funghi*
P1140358.sml.JPG

Nel Canton Ticino è tradizione per Carnevale preparare il risotto (con luganica). Le varie città organizzano grandi risottate in piazza,

Ingredienti:
- 20 g di funghi (porcini) secchi
- ½ l di brodo (io ho usato acqua)
- 60 + 30 g di burro
- 1 cipolla grande
- ½ l di riso per risotti
- 2 dl di vino rosso (Merlot)
- 50 g di formaggio grattugiato (parmigiano reggiano)
- sale e pepe

Preparazione
Far rinvenire i funghi secchi nel brodo per 30 minuti.
In una padella con il fondo spesso fondere 60 g di burro; tritare la cipolla e saltarla in padella (sauté) fino a che non diventa traslucida.
Aggiungere il riso°, fumare con il vino ed aspettare che l'alcool sia evaporato. Aggiungere il brodo con i funghi. Salare e pepare.
Cuocere a fuoco dolce aggiungendo, se necessario, altro brodo.
Verso la fine aggiunge il formaggio, il restante burro e mantecare.

° io ho tolto la cipolla, tostato il riso, sfumato, quindi rimessa la cipolla.
* Marianne Kaltenbach "Cooking in Switzerland", Wolfgang Hölker (2007)

Statistiche: Inviato da SteO153 — 24/02/2009, 21:46

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