{"id":4793,"date":"2026-08-25T14:18:40","date_gmt":"2026-08-25T14:18:40","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/carnaroli-reis-mit-parmigiano-reggiano-g-u-24-monate-gereift-und-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/"},"modified":"2026-10-14T14:20:56","modified_gmt":"2026-10-14T14:20:56","slug":"carnaroli-reis-mit-parmigiano-reggiano-g-u-24-monate-gereift-und-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/rezept\/carnaroli-reis-mit-parmigiano-reggiano-g-u-24-monate-gereift-und-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/","title":{"rendered":"Carnaroli-Reis mit Parmigiano Reggiano g.U. (24 Monate gereift) und Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)"},"content":{"rendered":"<p>Zwiebel zerkleinern, in einem Essl\u00f6ffel Butter d\u00fcnsten. Reis hinzuf\u00fcgen, mit \u00bd Glas Wei\u00dfwein und Bratenso\u00dfe anr\u00f6sten.<\/p>\n<p>Unter st\u00e4ndigem R\u00fchren die Br\u00fche hinzugeben, die stets hei\u00df gehalten werden muss.<\/p>\n<p>Nach 15 Minuten den fertig gekochten Reis mit Butter und Parmigiano Reggiano g.U. (24 Monate gereift) vermengen.<\/p>\n<p>Zum Servieren mit frischem Parmesank\u00e4se, Chips aus gebratener Parmesankruste und Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zwiebel zerkleinern, in einem Essl\u00f6ffel Butter d\u00fcnsten. Reis hinzuf\u00fcgen, mit \u00bd Glas Wei\u00dfwein und Bratenso\u00dfe anr\u00f6sten. Unter st\u00e4ndigem R\u00fchren die Br\u00fche hinzugeben, die stets hei\u00df gehalten werden muss. Nach 15 Minuten den fertig gekochten Reis mit Butter und Parmigiano Reggiano g.U. (24 Monate gereift) vermengen. Zum Servieren mit frischem Parmesank\u00e4se, Chips aus gebratener Parmesankruste und [&hellip;]<\/p>\n","protected":false},"featured_media":4794,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[167],"chef":[67],"aceto_utilizzato":[157],"difficolta":[209],"collana":[168],"class_list":["post-4793","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-primi","chef-emilio-barbieri","aceto_utilizzato-aceto-balsamico-di-modena-igp-invecchiato","difficolta-difficile","collana-ricette-dautore"],"acf":{"tempo_preparazione":40,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"40"},"porzioni":"4 Portionen","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 Portionen"},"consortium_profile":"inv-5","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"inv-5"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<p><strong>Zutaten f\u00fcr 4 Portionen<\/strong><\/p>\n<ul>\n<li><strong>320 g<\/strong> Reis (Carnaroli superfino)<\/li>\n<li><strong>100 g<\/strong> Butter<\/li>\n<li><strong>130 g<\/strong> geraspelter Parmigiano Reggiano g.U. (24 Monate gereift)<\/li>\n<li><strong>\u00bd Glas<\/strong> Wei\u00dfwein<\/li>\n<li>Tosone K\u00e4se (frischer Parmesank\u00e4se)<\/li>\n<li><strong>\u00bd<\/strong> Zwiebel<\/li>\n<li><strong>15 g<\/strong> Bratenso\u00dfe<\/li>\n<li><strong>1 L<\/strong> Bouillon<\/li>\n<li>Salz und Pfeffer<\/li>\n<li>Balsamessig aus Modena<\/li>\n<li>(Aceto Balsamico di Modena g.g.A)<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Zutaten f\u00fcr 4 Portionen<\/strong><\/p>\n<ul>\n<li><strong>320 g<\/strong> Reis (Carnaroli superfino)<\/li>\n<li><strong>100 g<\/strong> Butter<\/li>\n<li><strong>130 g<\/strong> geraspelter Parmigiano Reggiano g.U. (24 Monate gereift)<\/li>\n<li><strong>\u00bd Glas<\/strong> Wei\u00dfwein<\/li>\n<li>Tosone K\u00e4se (frischer Parmesank\u00e4se)<\/li>\n<li><strong>\u00bd<\/strong> Zwiebel<\/li>\n<li><strong>15 g<\/strong> Bratenso\u00dfe<\/li>\n<li><strong>1 L<\/strong> Bouillon<\/li>\n<li>Salz und Pfeffer<\/li>\n<li>Balsamessig aus Modena<\/li>\n<li>(Aceto Balsamico di Modena g.g.A)<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta\/4793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta\/4793\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/media\/4794"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/media?parent=4793"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/tipologia_piatto?post=4793"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/chef?post=4793"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/aceto_utilizzato?post=4793"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/difficolta?post=4793"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/collana?post=4793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}