{"id":15454,"date":"2016-09-01T00:00:00","date_gmt":"2016-08-31T22:00:00","guid":{"rendered":"https:\/\/www.tauroessiccatori.com\/2016\/09\/01\/il-risotto-al-volo-dello-chef-martino-beria\/"},"modified":"2026-01-22T11:52:00","modified_gmt":"2026-01-22T10:52:00","slug":"il-risotto-al-volo-of-chef-martino-beria","status":"publish","type":"post","link":"https:\/\/www.tauroessiccatori.com\/de\/news\/il-risotto-al-volo-dello-chef-martino-beria\/","title":{"rendered":"Das Risotto al volo von Chefkoch Martino Beria"},"content":{"rendered":"<p>I <strong>fertige Risottos<\/strong> kann <strong>ein Abendessen retten<\/strong> wenn wir m\u00fcde und mit Versp\u00e4tung zur\u00fcckkommen; nat\u00fcrlich handelt es sich nicht um ein abgepacktes Risotto aus dem Supermarktregal, sondern um ein selbst zubereitetes Risotto, angefangen beim Gem\u00fcse, nat\u00fcrlich getrocknet!<\/p>\n<p><b>Inhaltsstoffe<br \/>\n<\/b>(Portionen f\u00fcr 2 Personen)<\/p>\n<p>160 g Vialone Nano-Reis<br \/>\n100 g Zucchini<br \/>\n40 g Zwiebel<br \/>\ndie Schale von \u00bd Zitrone<br \/>\n30 g Karotte<br \/>\n2 Teel\u00f6ffel hausgemachter getrockneter Gem\u00fcsebr\u00fchw\u00fcrfel<br \/>\n1 Essl\u00f6ffel Backpulver<br \/>\n4 g Steinsalz<\/p>\n<p><b>Verfahren<\/b><br \/>\nDie Zucchini waschen und in W\u00fcrfel schneiden, nachdem die beiden Enden entfernt wurden. Die Zwiebel in Scheiben schneiden und die Zitronenschale fein hacken. Die Karotte fein w\u00fcrfeln und das gesamte Gem\u00fcse in den Exsikkator geben.<\/p>\n<p><b>Programm<br \/>\n<\/b>Perfekt a <strong>t4 bei 50\u00b0C f\u00fcr 12 h<\/strong> bis sie vollst\u00e4ndig dehydriert sind.<\/p>\n<p>Nun den Reis, das getrocknete Gem\u00fcse, den selbstgemachten Gem\u00fcsebr\u00fchw\u00fcrfel, die N\u00e4hrhefe und das Salz in einer Sch\u00fcssel vermischen und alles in einen kleinen Beutel geben. Zur Zubereitung f\u00fcgen Sie hei\u00dfes Wasser und \u00d6l hinzu und bereiten es wie ein normales Risotto zu.<\/p>\n<p><i>Kochrezept von Martino Beria<br \/>\nwww.martinoberia.com<\/i><\/p>","protected":false},"excerpt":{"rendered":"<p>I risotti pronti possono salvare una cena quando rientriamo stanchi e in ritardo sulla tabella di marcia; ovviamente non stiamo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[45,46],"class_list":["post-15454","post","type-post","status-publish","format-standard","hentry","category-istituzionali","tag-ecocucina-e-riciclo","tag-orto-e-frutteto"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Il risotto al volo dello chef Martino Beria &#187; Tauro 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