{"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":"2026-06-12T09:50:29","modified_gmt":"2026-06-12T07:50:29","slug":"il-risotto-al-volo-of-chef-martino-beria","status":"publish","type":"post","link":"https:\/\/www.tauroessiccatori.com\/en\/news\/il-risotto-al-volo-dello-chef-martino-beria\/","title":{"rendered":"Chef Martino Beria's risotto al volo"},"content":{"rendered":"

I ready-made risottos<\/strong> can saving a dinner<\/strong> when we return tired and behind schedule; obviously we are not talking about a risotto packaged in a bag and taken from the supermarket shelf, but prepared entirely by ourselves, starting with the vegetables, dried of course!<\/p>\n

Ingredients
\n<\/b>(servings for 2 persons)<\/p>\n

160 g Vialone Nano rice
\n100 g courgettes
\n40 g onion
\nthe zest of \u00bd a lemon
\n30 g carrot
\n2 teaspoons of home-made dried vegetable stock cube
\n1 tablespoon baking powder
\n4 g rock salt<\/p>\n

Procedure<\/b>
\nWash and dice the courgettes after removing the two ends. Slice the onion and finely chop the lemon zest. Finely chop the carrot and place all the vegetables in the desiccator.<\/p>\n

Programme
\n<\/b>Perfect a t4 at 50\u00b0C for 12 h<\/strong> until they are completely dehydrated.<\/p>\n

Now mix the rice, dehydrated vegetables, homemade vegetable stock cube, nutritional yeast and salt in a bowl and put everything in a small bag. To prepare it, add hot water and oil and prepare it like a normal risotto.<\/p>\n

Recipe of Martino Beria
\nwww.martinoberia.com<\/i><\/p>","protected":false},"excerpt":{"rendered":"

I risotti pronti possono salvare una cena quando rientriamo stanchi e in ritardo sulla tabella di marcia; ovviamente non stiamo […]<\/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":"\nIl risotto al volo dello chef Martino Beria | Tauro Essiccatori<\/title>\n<meta name=\"description\" content=\"Risotto pronto fatto in casa con verdure essiccate: una ricetta pratica, naturale e gustosa da conservare e preparare in pochi minuti.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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