{"id":7400,"date":"2020-07-20T15:13:19","date_gmt":"2020-07-20T15:13:19","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7400"},"modified":"2020-07-20T15:13:19","modified_gmt":"2020-07-20T15:13:19","slug":"risotto-mit-trauben-rohem-schinken-und-nativem-olivenoel-extra-bio","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/risotto-mit-trauben-rohem-schinken-und-nativem-olivenoel-extra-bio\/","title":{"rendered":"Risotto mit Trauben, rohem Schinken und nativem Oliven\u00f6l extra BIO"},"content":{"rendered":"

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Zutaten:<\/p>\n

350 g Carnaroli-Reis
\n450 g wei\u00dfe Weintrauben
\n80 g natives Oliven\u00f6l extra BIO
\n1 Schalotte
\nSalz n. B.
\n1 l Gem\u00fcsebr\u00fche
\n70 g Robiola-Frischk\u00e4se
\n4 d\u00fcnne Scheiben Schinken
\nrosa Pfeffer n. B.
\nPetersilie n. B.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>

Zubereitung:
\nDen Schinken in einer Pfanne r\u00f6sten und dann zum Abk\u00fchlen auf einen Rost legen.
\nEinige Trauben f\u00fcr die Dekoration des Gerichtes beiseite legen und den Saft der anderen mit einem Passierger\u00e4t auspressen.
\nDas native Oliven\u00f6l extra BIO erhitzen, die gehackte Schalotte hinzuf\u00fcgen und unter st\u00e4ndigem R\u00fchren glasig braten. Nach etwa zehn Minuten die Hitze ein wenig erh\u00f6hen und den Reis dazugeben und einige Minuten anbraten. Wenn die K\u00f6rner glasig sind, mit dem Traubensaft vermischen. Sobald dieser eingekocht ist, die hei\u00dfe, gesalzene und bis zum Kochen ger\u00fchrte Gem\u00fcsebr\u00fche hinzuf\u00fcgen. Dabei m\u00f6glichst wenig r\u00fchren. Am Ende des Kochvorgangs vom Feuer nehmen und das Risotto umr\u00fchren. Die in Viertel geschnittenen und entkernten Trauben, die Robiola und eine Prise rosa Pfeffer hinzuf\u00fcgen und gut mischen. Anrichten und mit dem klein zerst\u00fcckelten Schinken und etwas gehackter Petersilie garnieren.<\/p>\n<\/div>

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