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{"id":73,"date":"2014-08-31T18:32:00","date_gmt":"2014-08-31T18:32:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/08\/steinpilz-preiselbeer-risotto-cep-cranberry-risotto\/"},"modified":"2014-08-31T18:32:00","modified_gmt":"2014-08-31T18:32:00","slug":"steinpilz-preiselbeer-risotto-cep-cranberry-risotto","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2014\/08\/31\/steinpilz-preiselbeer-risotto-cep-cranberry-risotto\/","title":{"rendered":"Steinpilz-Preiselbeer Risotto \/ Cep-Cranberry Risotto"},"content":{"rendered":"<div><a href=\"http:\/\/1.bp.blogspot.com\/-p4PXEA3hLxk\/VANoL7IiU2I\/AAAAAAAAB8s\/Z6unFTT4QsQ\/s1600\/Steinpilzrisotto.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-p4PXEA3hLxk\/VANoL7IiU2I\/AAAAAAAAB8s\/Z6unFTT4QsQ\/s1600\/Steinpilzrisotto.JPG\" height=\"320\" width=\"232\" \/><\/a><\/p>\n<h3><span style=\"color: #f9cb9c;\"><br class=\"Apple-interchange-newline\" \/>Zutaten (4 Portionen)<\/span><\/h3>\n<p><span style=\"color: #073763;\">200g Steinpilze&nbsp;<\/span><br \/><span style=\"color: #073763;\">300g Risottoreis<\/span><br \/><span style=\"color: #073763;\">400ml Apfel-Cider (trocken)<\/span><br \/><span style=\"color: #073763;\">30g Preiselbeeren&nbsp;<\/span><br \/><span style=\"color: #073763;\">Gem\u00fcse- oder H\u00fchnerbr\u00fche<\/span><br \/><span style=\"color: #073763;\">100g geriebener Parmesan<\/span><br \/><span style=\"color: #073763;\">1 gro\u00dfe Zwiebel<\/span><br \/><span style=\"color: #073763;\">2 Knoblauchzehen<\/span><br \/><span style=\"color: #073763;\">20g Butter<\/span><br \/><span style=\"color: #073763;\">Salz, Pfeffer<\/span><br \/><span style=\"color: #073763;\">2 EL Zucker<\/span><\/div>\n<div>\n<p><\/div>\n<hr \/>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #073763;\">Wie \u00fcblich f\u00fcr ein Risotto, wird zuerst die Zwiebel in kleine W\u00fcrfel gehackt und anschlie\u00dfend die H\u00e4lfte davon in einem gro\u00dfen Topf mit Oliven\u00f6l erhitzt. Sobald die Zwiebel glasig sind, wird der Risottoreis beigef\u00fcgt. Der Reis wird ebenfalls angeschwitzt bis er leicht glasig ist. Danach wird mit 200ml Cider aufgegossen. Sobald der Gro\u00dfteil des Ciders verdampft ist, wird mit der Br\u00fche aufgegossen, bis der Reis bedeckt ist. Dies wird nun so lange wiederholt, bis der Reis sch\u00f6n cremig, aber dennoch bissfest ist.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrend der Reis gart, bereiten wir die Preiselbeeren vor. Daf\u00fcr geben wir den restlichen Cider in einen kleinen Topf und erhitzen ihn gemeinsam mit 2 EL Zucker bis er leicht k\u00f6chelt. Anschlie\u00dfend wird die Herdplatte auf die niedrigste Stufe zur\u00fcckgedreht und die Preiselbeeren k\u00f6nnen beigef\u00fcgt werden. Das Gemisch sollte nun nicht mehr k\u00f6cheln, aber Dampf sollte sichtbar aufsteigen.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald der Reis die gew\u00fcnschte S\u00e4migkeit erreicht hat, werden die Preiselbeeren samt \u00fcbersch\u00fcssigen Cider beigef\u00fcgt. Anschlie\u00dfend wird der Reis noch weitergekocht, bis die eben zugef\u00fchrte Fl\u00fcssigkeit wieder verdampft ist. Anschlie\u00dfend werden die Butter und der Parmesan unterger\u00fchrt.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Zum Schluss werden die Steinpilze in einer hei\u00dfen Pfanne mit Zwiebel, Knoblauch und Oliven\u00f6l angebraten. Sobald das Wasser aus den Pilzen austritt und die Oberfl\u00e4che gl\u00e4nzend, glasig wird, k\u00f6nnen sie noch gesalzen, gepfeffert und ebenfalls dem Risotto beigef\u00fcgt werden. Nun sollte das Risotto noch 5 Minuten ziehen, dann kann es serviert werden.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<div><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<p><\/p>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/h3>\n<p><span style=\"color: #073763;\">200g ceps<\/span><br \/><span style=\"color: #073763;\">300g risotto<\/span><br \/><span style=\"color: #073763;\">400ml dry applecider<\/span><br \/><span style=\"color: #073763;\">30g cranberries<\/span><br \/><span style=\"color: #073763;\">broth<\/span><br \/><span style=\"color: #073763;\">100g grated parmesan cheese<\/span><br \/><span style=\"color: #073763;\">1 onion<\/span><br \/><span style=\"color: #073763;\">2 garlic cloves<\/span><br \/><span style=\"color: #073763;\">20g butter<\/span><br \/><span style=\"color: #073763;\">salt, pepper<\/span><br \/><span style=\"color: #073763;\">2 tbsp. sugar<\/span><\/p>\n<div>\n<h3><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #073763;\">We start with a normal risotto. Therefor we cut the onion in small chunks and roast them with oliveoil in a pan. As soon as the onion gets glassy we add the risotto and roast it, followed by adding 200ml of the cider. We let the rice cook till most of the cider is gone. Now it is time to add broth till the rice is covered with it. Again the water should vaporize and new broth is added till the rice is creamy but still firm to bite.<\/span><\/p>\n<p><span style=\"color: #073763;\">Now we prepare the cranberries. Therefor we heat the rest of the cider in a small pan togehter with the sugar. As soon as the cider starts to simmer we lower the heat and add the cranberries, which should bath in the hot cider.&nbsp;<\/span><\/p>\n<p><span style=\"color: #073763;\">When the broth in the rice is vaporized for the last time, you can add the cranberries togehter with the remaining cider. The rice is now heated again till the newly added cider has vaporized too. After that we add the butter and the parmesan cheese and mix it up gently.<\/span><\/p>\n<p><span style=\"color: #073763;\">At the end the cleaned and cut ceps are browned in a pan togehter with the rest of the onion, the garlic and some oliveoil. As soon as the ceps get glassy you can salt and pepper them and mix them also gently to the risotto. Now the risotto has to rest for about 5 minutes afterwards it is ready to be served.<\/span><\/p>\n<div style=\"margin: 0px;\"><\/div>\n<div style=\"margin: 0px;\"><span style=\"color: #073763;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<div style=\"margin: 0px;\"><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (4 Portionen) 200g Steinpilze&nbsp;300g Risottoreis400ml Apfel-Cider (trocken)30g Preiselbeeren&nbsp;Gem\u00fcse- oder H\u00fchnerbr\u00fche100g geriebener Parmesan1 gro\u00dfe Zwiebel2 Knoblauchzehen20g ButterSalz, Pfeffer2 EL Zucker Zubereitung Wie \u00fcblich f\u00fcr ein Risotto, wird zuerst die Zwiebel [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[4,21,47],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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