{"id":21897,"date":"2014-12-03T00:00:00","date_gmt":"2014-12-03T00:00:00","guid":{"rendered":"https:\/\/www.azureazure.com\/sin-categorizar\/risotto-milanesa-con-lamina-de-oro"},"modified":"2019-11-12T08:48:51","modified_gmt":"2019-11-12T13:48:51","slug":"risotto-milanesa-receta","status":"publish","type":"post","link":"https:\/\/www.azureazure.com\/es\/gastronomia\/consejos-recetas-gastronomia\/risotto-milanesa-receta\/","title":{"rendered":"Risotto Milanesa Con L\u00e1mina De Oro"},"content":{"rendered":"<div id=\"Body_MasterContent_element_2608_BodyFieldHolder\">\n<article>\n<p><span style=\"color: rgb(102, 102, 102); line-height: 22px; font-family: georgia; font-size: 15px;\"><\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial; font-size: 16px;\">Risotto milanesa con l\u00e1mina de oro<br \/>\n<span style=\"font-size: 13px;\">ORIGEN: Lombard\u00eda \/\/ DIFICULTAD: media\/alta \/\/ TIEMPO DE ELABORACI\u00d3N: 20-25 minutos<\/span> <\/span><\/strong><\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" title=\"Risotto milanesa con l\u00e1mina de oro\" alt=\"Risotto Milanesa\" src=\"\/files\/Images\/Bulletins\/Gastronomy\/recipe_risotto_milanesa\/Recipe-Risotto-Milanesa-01.jpg\"><\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial;\">Ingredientes [4 personas]<\/span><\/strong><br \/>\n<span style=\"padding: 0px 0px 10px; width: 250px; color: rgb(0, 174, 239); font-family: georgia; font-size: 21px; border-bottom-color: rgb(153, 153, 153); border-bottom-width: 1px; border-bottom-style: dotted; float: left;\"><\/span><br \/>\n<strong><span style=\"color: rgb(0, 0, 0); font-family: Arial;\">Para el caldo de carne<\/span><\/strong><br \/>\n<span style=\"font-family: Arial;\">500 gr. Carne de vacuno <br \/>\n100 gr. Zanahoria <br \/>\n100 gr. Cebolla <br \/>\n100 gr. Apio <br \/>\nSal gorda al gusto<br \/>\n50 gr. Tu\u00e9tano de buey ya limpio<br \/>\n3 litros de agua <\/span><br \/>\n<span style=\"padding: 0px 0px 10px; width: 250px; color: rgb(0, 174, 239); font-family: georgia; font-size: 21px; border-bottom-color: rgb(153, 153, 153); border-bottom-width: 1px; border-bottom-style: dotted; float: left;\"><\/span><br \/>\n<strong><span style=\"color: rgb(0, 0, 0); font-family: Arial;\">Para el arroz<\/span><\/strong><br \/>\n<span style=\"font-family: Arial;\">60 gr. Cebolla  picada<br \/>\n40 gr. Mantequilla<br \/>\n350 gr. Arroz Carnaroli Acquerello<br \/>\n2 gr. Hebras de azafr\u00e1n<br \/>\n50 gr. Vino blanco<br \/>\n40-50 gr. Mantequilla para mantecar<br \/>\n100 gr. Queso <em>parmigiano reggiano <\/em><br \/>\n1,500 kg. Caldo de carne pasado por el chino fino (colador)<br \/>\nPimienta blanca reci\u00e9n molida  al gusto <br \/>\nLamina de oro comestible. Una unidad.<\/span><\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial;\">Elaboraci\u00f3n del caldo<\/span><\/strong><br \/>\nColocamos en una olla de acero de buen fondo todos los ingredientes meno el tu\u00e9tano y cocemos a fuego medio-alto durante 2 horas.<br \/>\nPasamos por el chino fino (colador) y lo reservamos.<\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial;\">Elaboraci\u00f3n del risotto<\/span><\/strong><br \/>\nDepositamos en una olla de buen fondo la mantequilla, la cebolla, y el tu\u00e9tano. Doramos unos minutos, a\u00f1adimos el arroz y el azafr\u00e1n salpimentamos y ba\u00f1amos con el vino blanco. Despu\u00e9s de que se haya evaporado el l\u00edquido, vertemos poco a la vez el caldo de carne y removemos a continuaci\u00f3n durante aproximadamente unos 16-18 minutos. El risotto debe resultar a la onda (ola), bien cremoso en todo momento. Cuando falte un minuto para que est\u00e9 listo, lo retiramos y aparte a\u00f1adimos la mantequilla y seguidamente <em>il parmigiano reggiano<\/em>, mantecamos el risotto y nos disponemos a montar en el pato.<\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial;\">Montaje y presentaci\u00f3n<\/span><\/strong><br \/>\nPara la presentaci\u00f3n de esta  risotto podemos utilizar un plato negro. Depositamos el risotto en el centro del plato y con el palmo de la mano le damos golpecitos por debajo, hasta que se extienda sobre la base del plato. Colocamos en el centro del risotto la l\u00e1mina de oro. Decorar con tomillo fresco y servir.<\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial;\">Ocurri\u00f3<\/span><\/strong><br \/>\n\u00abQu\u00e9 envidia me das. T\u00fa levantas el tel\u00f3n dos veces al d\u00eda y yo solo una vez\u00bb. Eso fue lo que me dijo <strong>Pl\u00e1cido Domingo<\/strong> despu\u00e9s de una representaci\u00f3n de <em>Margarita la Tornera<\/em> en el Teatro Real de Madrid. Se refer\u00eda a que yo doy de comer dos veces al d\u00eda y \u00e9l s\u00f3lo canta una vez.<span style=\"color: rgb(0, 174, 239); font-family: georgia; font-size: 18px; vertical-align: baseline;\">  \u25a0<\/span><\/p>\n<p>\n<\/p>\n<p><\/span><\/article>\n","protected":false},"excerpt":{"rendered":"<p>Un tradicional risotto italiano a la milanesa con el toque de originalidad y de glamour del oro. El chef de azureazure.com, Fabio Morisi, le ense\u00f1a a prepararlo.<\/p>\n","protected":false},"author":59,"featured_media":16364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6075,6024],"tags":[],"class_list":["post-21897","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-recetas-gastronomia","category-gastronomia","category-6075","category-6024","description-off"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Risotto Milanesa Con L\u00e1mina De Oro - AzureAzure.com<\/title>\n<meta name=\"description\" content=\"Un tradicional risotto italiano a la milanesa con el toque de originalidad y de glamour del oro. 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