{"id":11123,"date":"2017-10-27T00:00:00","date_gmt":"2017-10-26T22:00:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/risotto-a-la-milanesa-risotto-alla-milanese\/"},"modified":"2017-10-27T00:00:00","modified_gmt":"2017-10-26T22:00:00","slug":"risotto-a-la-milanesa-risotto-alla-milanese","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/risotto-a-la-milanesa-risotto-alla-milanese\/","title":{"rendered":"Risotto a la milanesa"},"content":{"rendered":"<p>La cocina italiana gran cantidad de f\u00f3rmulas a la preparaci\u00f3n del arroz: lo fr\u00ede formando tortas o bolitas, prepara sopas. Pero sobre todo ofrece risotti. Se trata de preparaciones entre el arroz seco y el caldoso, aunque con particularidad: el caldo debe quedar espeso, efecto que se suele conseguir anadiendo queso al guiso.<\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>500 gr de arroz arborio<\/li>\n<li>50 gr de mantequilla<\/li>\n<li>30 gr de ossobuco de res<\/li>\n<li>2 l de caldo de res<\/li>\n<li>4 cucharadas de queso parmesano rallado<\/li>\n<li>1\/2 cebolla peque\u00f1a<\/li>\n<li>Azafr\u00e1n<\/li>\n<li>Sal<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n<\/b><strong>:<\/strong><\/p>\n<p>Picar finamente la cebolla y fre\u00edrla a fuego muy lento con el ossobuco y la mitad de la mantequilla en una olla ancha y baja. Retirarla cuando se haya dorado, dejando la grasa en la olla. Saltear durante un pas de minutos el arroz antes de empezar a anadir, poco a poco, el caldo (que tendremos hirviendo), removiendo ligeramente el arroz hasta que quede suelto. Sazonar y continuar el proceso, cuidando que el arroz no quede seco en ning\u00fan momento. Despu\u00e9s de 10 minutos, se anade el resto de la mantequilla y el queso, se mezcla y se mantiene a fuego lento, incorporando el caldo que vaya necesitando el arroz. Despu\u00e9s de un par de minutos, aderezar con el azafr\u00e1n, previamente diluido en un poco de caldo hirviendo, y ajustar el punto de sal.<\/p>\n<p><strong>Arroz a la ola<\/strong><\/p>\n<p>En Italia se suele llamar a este tipo de arroces arroz a la ola (riso all&#8217;onda) porque al mover el plato el arroz forma ligeras ondas. El tipo de arroz habitualmente empleado es de la variedad arb\u00f3rea, cuyo grano tiene una gran facilidad para abrirse y, por tanto, para empastar el guiso, que al fin y al cabo es el objetivo que se busca (por eso, se suele mover el arroz mientras se prepara, para ayudar a romper el grano).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cocina italiana gran cantidad de f\u00f3rmulas a la preparaci\u00f3n del arroz: lo fr\u00ede formando tortas o bolitas, prepara sopas. Pero sobre todo ofrece risotti. Se trata de preparaciones entre el arroz seco y el caldoso, aunque con particularidad: el caldo debe quedar espeso, efecto que se suele conseguir anadiendo queso al guiso. Ingredientes: 500&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/risotto-a-la-milanesa-risotto-alla-milanese\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":11124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[3812,2873,3832,3813,3814,3823,3833,4097,4467],"class_list":["post-11123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-cocina-italiana","tag-recetas-de-carne","tag-recetas-de-pasta","tag-recetas-italianas","tag-recetas-primeros-platos","tag-recetas-queso","tag-recetas-saladas","tag-risotto","tag-risotto-a-la-milanesa-risotto-alla-milanese"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Risotto a la milanesa - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/es\/risotto-a-la-milanesa-risotto-alla-milanese\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto a la milanesa - IreneMilito.it\" \/>\n<meta property=\"og:description\" content=\"La cocina italiana gran cantidad de f\u00f3rmulas a la preparaci\u00f3n del arroz: lo fr\u00ede formando tortas o bolitas, prepara sopas. 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