{"id":176,"date":"2015-01-02T10:47:07","date_gmt":"2015-01-02T09:47:07","guid":{"rendered":"http:\/\/www.2minuti.it\/ilblog\/?p=176"},"modified":"2016-08-23T19:16:03","modified_gmt":"2016-08-23T17:16:03","slug":"risotto-spumante-e-pesce","status":"publish","type":"post","link":"https:\/\/www.2minuti.it\/ilblog\/risotto-spumante-e-pesce\/","title":{"rendered":"Risotto spumante e pesce"},"content":{"rendered":"<p>Mettiamo che le vacanze natalizie siano finite e vi ritroviate in frigo con degli avanzi di pesce, in dispensa un poco di riso, una bottiglia di spumante a met\u00e0 e poca voglia di mangiare cose pesanti da digerire&#8230;<\/p>\n<h2>Ingredienti (per 2 persone)<\/h2>\n<ul>\n<li>170 gr di riso<\/li>\n<li>4 bicchieri di spumante<\/li>\n<li>200 gr di pesce<\/li>\n<li>1 cipolla dorata<\/li>\n<li>zafferano<\/li>\n<li>olio extra vergine di oliva<\/li>\n<li>sale<\/li>\n<li>pepe bianco<\/li>\n<li>prezzemolo<\/li>\n<\/ul>\n<h2>Preparazione<\/h2>\n<p>Prepariamo il brodo di pesce. Priviamo il pesce della pelle, della testa e delle lische: mettiamo da parte il pesce pulito e accumuliamo gli scarti (testa, coda, lische) in un tegame che riempiremo d&#8217;acqua fino a coprire il tutto. Se abbiamo a disposizione anche scampi o gamberoni, puliamo anche questi privandoli di testa e carapace, che utilizzeremo per il brodo di pesce. Correggere con sale e pepe bianco.<\/p>\n<p>In un tegame, mettiamo a soffriggere mezza cipolla finemente tritata con due cucchiai di olio. Quando la cipolla sar\u00e0 ben appassita e imbiondita, abbassare la fiamma e aggiungere il pesce gi\u00e0 pulito e deliscato. Far cuocere per due minuti, poi sfumare con due bicchieri di spumante e lasciar evaporare completamente a fuoco dolce.<\/p>\n<p>In una padella capiente, riscaldiamo due cucchiai d&#8217;olio. Aggiungiamo la mezza cipolla finemente tritata restante e appena sar\u00e0 imbiondita aggiungere il riso affinch\u00e9 si tosti. Subito dopo, sfumare con due bicchieri di spumante e lasciare evaporare a fuoco medio. Continuare la cottura del risotto aggiungendo lentamente il brodo di pesce filtrato. A pochi minuti dalla conclusione della cottura, aggiungere lo zafferano e il pesce precedentemente preparato (se si dispone di gamberi tenerne da parte qualcuno per la guarnizione finale del piatto). Infine, aggiungere del prezzemolo tagliato al coltello.<\/p>\n<p>Impiattare e guarnire con del prezzemolo fresco, una spolverata di pepe bianco e, se disponibile, qualche gambero o del caviale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mettiamo che le vacanze natalizie siano finite e vi ritroviate in frigo con degli avanzi di pesce, in dispensa un<\/p>\n","protected":false},"author":1,"featured_media":499,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[5],"tags":[121,119,118,117,120],"class_list":["post-176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina","tag-caviale","tag-gamberi","tag-pesce","tag-spumante","tag-zafferano"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto spumante e pesce - 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