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Grana Padano<\/span>Fleisch<\/span>Reis<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||11px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Difficulty” _builder_version=”4.19.4″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\nChef Danilo Ang\u00e9<\/p>\n
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Senza Lattosio<\/p>\n
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Senza glutine<\/p>\n
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Zutaten<\/span><\/h2>\n
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F\u00fcr das Risotto:<\/strong>
320 g Carnaroli-Reis
100 g Grana Padano
70 g Butter
1 l Gem\u00fcsebr\u00fche
1 Glas Wei\u00dfwein
1 T\u00fctchen Safran
Oliven\u00f6l
Salz
Pfeffer<\/h4>\nF\u00fcr die Fleischsauce mit Erbsen:<\/strong>
200 g Schweinehackfleisch
200 g Kalbshackfleisch
250 g passierte Tomaten
100 g gefrorene Erbsen
1 Glas Wei\u00dfwein
1 Schalotte
100 g Grana Padano Oliven\u00f6l
Salz
Pfeffer<\/h4>\nZum Panieren und Frittieren:<\/strong>
2 Eier
100 g Paniermehl
1 l Pflanzen\u00f6l zum Frittieren<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Zubereitung<\/span><\/h1>\n
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STEP 1<\/p>\n
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In einer beschichteten Pfanne eine fein gehackte Schalotte in etwas Oliven\u00f6l and\u00fcnsten, das Hackfleisch hinzugeben und f\u00fcr einige Minuten anbraten. Mit einem Glas Wei\u00dfwein abl\u00f6schen und die passierten Tomaten dazugeben. Mit Salz und Pfeffer abschmecken und auf kleiner Flamme 30-40 Minuten k\u00f6cheln lassen. Nach der H\u00e4lfte der Garzeit die tiefgefrorenen Erbsen hinzuf\u00fcgen und unter R\u00fchren weiterkochen.<\/span><\/h4>\n
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STEP 2<\/p>\n
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In der Zwischenzeit den Reis mit etwas \u00d6l einige Minuten in einem Topf r\u00f6sten, mit einem Glas Wein abl\u00f6schen und dann zwei Sch\u00f6pfkellen warme Br\u00fche darauf gie\u00dfen und das Risotto k\u00f6cheln lassen. Den Reis weitere 15 Minuten unter regelm\u00e4\u00dfiger Zugabe hei\u00dfer Br\u00fche k\u00f6cheln lassen und gelegentlich umr\u00fchren. Zwei Minuten vor Beendigung des Kochvorgangs den Safran dazugeben und umr\u00fchren. Das fertig gekochte Risotto vom Herd nehmen und die Butter sowie den geriebenen Grana Padano unterheben, mit Salz und Pfeffer abschmecken und abk\u00fchlen lassen.<\/span><\/h4>\n
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STEP 3<\/p>\n
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F\u00fcr die Arancini aus dem Reis Kugeln mit den H\u00e4nden von etwa 5-6 cm Durchmesser formen, mit einem Finger ein Loch eindr\u00fccken, einen L\u00f6ffel Fleischsauce und kleine Grana Padano-W\u00fcrfel hineingeben und die Kugel wieder gut verschlie\u00dfen.<\/span><\/h4>\n
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STEP 4<\/p>\n
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Die Reisb\u00e4llchen im verquirlten Ei und anschlie\u00dfend in Paniermehl wenden und in reichlich \u00d6l frittieren.<\/span><\/h4>\n
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Verwandte Rezepte<\/span><\/h2>\n
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