{"id":3123,"date":"2020-08-24T12:32:33","date_gmt":"2020-08-24T11:32:33","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3123"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"risotto-alla-luganighetta","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/risotto-alla-luganighetta\/","title":{"rendered":"Risotto alla Luganighetta"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Ingredienti per 4 persone<br \/>\n50 g cipolla tritata<br \/>\n50 g burro<br \/>\n400 g riso<br \/>\n400 g luganighetta<br \/>\n2 dl Merlot del Ticino<br \/>\n1 l brodo di manzo<br \/>\n60 g burro fresco<br \/>\n100 g formaggio dell\u2019Alpe a dadini piccoli (o Sbrinz grattugiato)<br \/>\n2 robiolino[\/vc_column_text][vc_column_text el_class=&#8221;tedesco&#8221;]<strong><em>Preparazione<br \/>\n<\/em><\/strong>Rosolare nel burro la cipolla tritata finemente. Aggiungere la luganighetta sgranata, soffriggerla con la cipolla, aggiungere il riso, farlo cuocere, bagnare con il vino rosso. Lasciar evaporare e aggiungere a poco a poco il brodo bollente. Terminare la cottura e mantecare aggiungendo burro e formaggio. A discrezione si pu\u00f2 guarnire con delle fettine di robiolino fresco o pezzettini di luganighetta fatta cuocere in precedenza.<\/p>\n<p><strong>Variante con risotto alla ticinese e girello di luganighetta<br \/>\n<\/strong>In questo caso (foto) si cuoce il risotto senza sgranare la luganighetta e si aggiunge zafferano. Si completa il piatto con un girello di luganighetta cotto alla griglia o in padella.<\/p>\n<p>Consulenza: chef Luca Merlo, Locanda Marco, Bellinzona[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237105197{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;francese&#8221;]Zutaten(f\u00fcr 4 Personen)<br \/>\n50 g Gehackte Zwiebeln<br \/>\n50 g Butter<br \/>\n400 g Reis<br \/>\n400 g Luganighetta<br \/>\n2 dl Merlot del Ticino<br \/>\n1 l Rinderbr\u00fche<br \/>\n60 g Frische Butter<br \/>\n100 g Alpk\u00e4se in kleinen W\u00fcrfeln (oder geriebenen Sbrinz)<br \/>\n2 Robiolino (Frischk\u00e4se aus Kuhmilch)[\/vc_column_text][vc_column_text el_class=&#8221;francese&#8221;]Zubereitung<br \/>\nDie feingehackten Zwiebeln und den Knoblauch in der Butter anbraten.<br \/>\nDie Luganighetta ohne Haut beif\u00fcgen, zusammen mit den Zwiebeln anr\u00f6sten, den Reis beif\u00fcgen, mit dem Rotwein abl\u00f6schen und aufkochen.<br \/>\nDen Wein verdunsten lassen und l\u00f6ffelweise kochende Rinderbr\u00fche beif\u00fcgen.<br \/>\nWenn der Risotto bissfest fertig gekocht ist, Butter und K\u00e4se beif\u00fcgen und alles glattr\u00fchren.<br \/>\nNach Wunsch k\u00f6nnen Robiolino-Scheiben als Dekoration verwendet werden.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Ingr\u00e9dients (pour 4 personnes)<br \/>\n50 g Oignon \u00e9minc\u00e9 finement<br \/>\n50 g De beurre<br \/>\n400 g De riz<br \/>\n400 g Luganighetta<br \/>\n2 dl De Merlot du Tessin<br \/>\n1 l De bouillon de b\u0153uf<br \/>\n60 g Beurre frais<br \/>\n100 g De fromage de l\u2019Alpe en petits cubes (ou Sbrinz r\u00e2p\u00e9)<br \/>\n2 Robiolino (petit fromage frais)[\/vc_column_text][vc_column_text el_class=&#8221;tedesco&#8221;]Pr\u00e9paration<br \/>\nFaire revenir l\u2019oignon et l\u2019ail dans les 50 g de beurre.<br \/>\nAjouter la luganighetta hors du boyau et d\u00e9faite, la faire revenir avec l\u2019oignon, ajouter le riz,<br \/>\ncontinuer la cuisson et mouiller avec le Merlot.<br \/>\nLaisser \u00e9vaporer et ajouter petit \u00e0 petit le bouillon tr\u00e8s chaud.<br \/>\nTerminer la cuisson, retirer de la plaque et tout de suite ajouter le beurre et le fromage.<br \/>\nLaisser reposer quelques minutes, couvert.<br \/>\nSelon les go\u00fbts garnir avec des tranches de robiolino frais.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Serves (4 people)<br \/>\n50 g Finely chopped onion<br \/>\n50 g Butter<br \/>\n300 g rice<br \/>\n400 g Luganighetta sausage<br \/>\n200 ml Merlot from Ticino<br \/>\n1 l Beef stock<br \/>\n60 g Fresh butter<br \/>\n100 g Finely diced Formaggio dell\u2019Alpe cheese (or grated Sbrinz cheese)<br \/>\n2 Robiolino cheeses[\/vc_column_text][vc_column_text el_class=&#8221;tedesco&#8221;]Preparation<br \/>\nBrown the finely chopped onion and garlic in the butter. Add the broken up luganighetta sausage, fry it with the onion, add the rice, leave it to cook for a few minutes and then add the red wine. Leave the wine to evaporate and then gradually add the boiling stock. Once the rice has finished cooking, cream with butter and cheese. Garnish with slices of fresh Robiolino cheese to taste.<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Ingredienti per 4 persone 50 g cipolla tritata 50 g burro 400 g riso 400 g luganighetta 2 dl Merlot del Ticino 1 l brodo di manzo 60 g burro fresco 100 g formaggio dell\u2019Alpe a dadini piccoli (o&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[41],"tags":[59],"class_list":{"0":"post-3123","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ricette","8":"tag-ricette"},"_links":{"self":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/comments?post=3123"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3123\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/4227"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}