{"id":4948,"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\/riz-carnaroli-au-parmigiano-reggiano-aop-24-mois-de-trois-facons-et-vinaigre-balsamique-de-modene-igp\/"},"modified":"2026-10-14T14:21:03","modified_gmt":"2026-10-14T14:21:03","slug":"riz-carnaroli-au-parmigiano-reggiano-aop-24-mois-de-trois-facons-et-vinaigre-balsamique-de-modene-igp","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/recette\/riz-carnaroli-au-parmigiano-reggiano-aop-24-mois-de-trois-facons-et-vinaigre-balsamique-de-modene-igp\/","title":{"rendered":"Riz Carnaroli au Parmigiano Reggiano AOP 24 mois (de trois fa\u00e7ons) et Vinaigre Balsamique de Mod\u00e8ne IGP"},"content":{"rendered":"<p>Hacher finement l\u2019oignon et le faire revenir avec une noix de beurre.<br \/> Ajouter le riz et le faire dorer avec \u00bd verre de vin blanc de qualit\u00e9 et le fond de cuisson de viande.<\/p>\n<p>Toujours en m\u00e9langeant, ajouter peu \u00e0 peu le bouillon tr\u00e8s chaud.<br \/> Porter \u00e0 cuisson le riz (15 minutes environ).<\/p>\n<p>Laisser reposer pour donner une consistance velout\u00e9e en ajoutant du beurre et du Parmigiano Reggiano AOP 24 mois.<\/p>\n<p>Dresser le plat et d\u00e9corer avec du tosone frit, des gaufrettes de cro\u00fbte de Parmigiano Reggiano AOP dor\u00e9es et du Vinaigre Balsamique de Mod\u00e8ne IGP.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hacher finement l\u2019oignon et le faire revenir avec une noix de beurre. Ajouter le riz et le faire dorer avec \u00bd verre de vin blanc de qualit\u00e9 et le fond de cuisson de viande. Toujours en m\u00e9langeant, ajouter peu \u00e0 peu le bouillon tr\u00e8s chaud. Porter \u00e0 cuisson le riz (15 minutes environ). Laisser reposer [&hellip;]<\/p>\n","protected":false},"featured_media":4949,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[180],"chef":[67],"aceto_utilizzato":[170],"difficolta":[210],"collana":[181],"class_list":["post-4948","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 personnes","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 personnes"},"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>Ingr\u00e9dients pour 4 personnes<\/strong><\/p>\n<ul>\n<li><strong>320 g<\/strong> de riz superfino Carnaroli<\/li>\n<li><strong>100 g<\/strong> de beurre<\/li>\n<li><strong>130 g<\/strong> de Parmigiano Reggiano AOP affin\u00e9 24 mois<\/li>\n<li><strong>\u00bd verre<\/strong> d\u2019un vin blanc de qualit\u00e9<\/li>\n<li>tosone (morceaux de Parmigiano Reggiano AOP \u00e2g\u00e9 d\u2019un seul jour)<\/li>\n<li><strong>\u00bd<\/strong> oignon<\/li>\n<li><strong>15 g<\/strong> de fond de cuisson de viande<\/li>\n<li><strong>1 l<\/strong> de bouillon<\/li>\n<li>sel, poivre<\/li>\n<li>Vinaigre Balsamique de Mod\u00e8ne IGP<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Ingr\u00e9dients pour 4 personnes<\/strong><\/p>\n<ul>\n<li><strong>320 g<\/strong> de riz superfino Carnaroli<\/li>\n<li><strong>100 g<\/strong> de beurre<\/li>\n<li><strong>130 g<\/strong> de Parmigiano Reggiano AOP affin\u00e9 24 mois<\/li>\n<li><strong>\u00bd verre<\/strong> d\u2019un vin blanc de qualit\u00e9<\/li>\n<li>tosone (morceaux de Parmigiano Reggiano AOP \u00e2g\u00e9 d\u2019un seul jour)<\/li>\n<li><strong>\u00bd<\/strong> oignon<\/li>\n<li><strong>15 g<\/strong> de fond de cuisson de viande<\/li>\n<li><strong>1 l<\/strong> de bouillon<\/li>\n<li>sel, poivre<\/li>\n<li>Vinaigre Balsamique de Mod\u00e8ne IGP<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/ricetta\/4948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/ricetta\/4948\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/media\/4949"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/media?parent=4948"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/tipologia_piatto?post=4948"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/chef?post=4948"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/aceto_utilizzato?post=4948"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/difficolta?post=4948"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/fr\/wp-json\/wp\/v2\/collana?post=4948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}