{"id":143469,"date":"2025-11-19T10:35:41","date_gmt":"2025-11-19T10:35:41","guid":{"rendered":"https:\/\/www.granapadano.it\/recipe\/risotto-the-art-of-italian-creaminess\/"},"modified":"2025-11-25T15:00:14","modified_gmt":"2025-11-25T15:00:14","slug":"risotto-the-art-of-italian-creaminess","status":"publish","type":"recipe","link":"https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/risotto-the-art-of-italian-creaminess\/","title":{"rendered":"Risotto: una idea italiana de cremosidad"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; fullwidth=\u00bbon\u00bb _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_fullwidth_image src=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/10\/Risotto-ai-funghi-h.jpg\u00bb alt=\u00bbRisotto ai funghi\u00bb title_text=\u00bbRisotto-ai-funghi-m\u00bb src_tablet=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/10\/Risotto-ai-funghi-m.jpg\u00bb src_phone=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/10\/Risotto-ai-funghi-m.jpg\u00bb src_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; module_class=\u00bbsingle_recipe_content\u00bb _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb13px||0px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row module_class=\u00bbrecipe_filter_section\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bb5743ec59-06ba-4cc0-a4d5-3225a18a9137&#8243; max_width=\u00bb90%\u00bb custom_margin=\u00bb|auto|-60px|auto|false|false\u00bb custom_padding=\u00bb2px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_code _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||16px|||\u00bb global_colors_info=\u00bb{}\u00bb]<div class=\"breadcrumb\"><a href=\"https:\/\/www.granapadano.it\/es\/\">Inicio<\/a>  <  <\/div>[\/et_pb_code][et_pb_code module_class=\u00bbrecipe_likes_section\u00bb _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<div class=\"recipe_social_main\"><div class=\"recipe_like_section \"><a href=\"javascript:\" class=\"recipe_like_btn dev_like_btn\" data-id=\"143469\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/like_thumb.png\"><span>Me gusta<\/span><\/a><\/div><div class=\"recipe_liked_count dev_liked_count\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/heart_like.png\"><span>Con alegr\u00eda <em>10<\/em><\/span><\/div><div class=\"recipe_social_share\"><p>Comparte<\/p><ul><li><a href=\"https:\/\/www.facebook.com\/sharer.php?u=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/risotto-the-art-of-italian-creaminess\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/fb.png\"><\/a><\/li><li><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/risotto-the-art-of-italian-creaminess\/&media=https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/10\/Risotto-ai-funghi-p.jpg&description=Risotto: una idea italiana de cremosidad\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/print.png\"><\/a><\/li><li><a href=\"https:\/\/twitter.com\/share?text=Risotto: una idea italiana de cremosidad&url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/risotto-the-art-of-italian-creaminess\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/twitter.png\"><\/a><\/li><ul><\/div><\/div><div class=\"related_tax\"><span class=\"tax_name\">Arroz<\/span><span class=\"tax_name\">Platos calientes<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=\u00bboff\u00bb featured_image=\u00bboff\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb title_level=\u00bbh2&#8243; title_font=\u00bbMerriweather||||||||\u00bb title_text_color=\u00bb#000000&#8243; title_font_size=\u00bb56px\u00bb custom_margin=\u00bb10px||||false|false\u00bb custom_padding=\u00bb10px||||false|false\u00bb title_font_size_tablet=\u00bb56px\u00bb title_font_size_phone=\u00bb36px\u00bb title_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; module_class=\u00bbingredient_sec\u00bb _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb-6px|||||\u00bb custom_padding=\u00bb4px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||1px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4>Un primer plato que es mucho m\u00e1s de lo que parece: el risotto no es simplemente arroz cocido, es un abrazo c\u00e1lido, fruto de momentos de paciecia y cari\u00f1o, una poes\u00eda hecha de pocos ingredientes y mucho amor.<br \/>Es uno de esos platos que cuentan la Italia aut\u00e9ntica, la que sabe tomarse su tiempo, que conoce el valor de la espera y del cuidado. No es casualidad que el risotto sea un cl\u00e1sico de las comidas del domingo.<br \/>Prepararlo es un peque\u00f1o ritual: el arroz que cuece lentamente, el caldo que se a\u00f1ade con calma, el aroma que llena la cocina.<br \/>Porque el risotto con Grana Padano DOP, en Italia, es mucho m\u00e1s que un primer plato: es un s\u00edmbolo de convivencia, de hogar y de tradici\u00f3n.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||1px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_margin=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Or\u00edgenes del plato<\/h2>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb custom_padding=\u00bb||0px|||\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<h4>Los or\u00edgenes del risotto se hunden en el coraz\u00f3n de la llanura padana, donde el arroz, la mantequilla y el Grana Padano forman parte del paisaje desde hace siglos. Fue aqu\u00ed, entre los arrozales de Lombard\u00eda y Piamonte, donde naci\u00f3 el arte de cocinar el arroz \u201call\u2019onda\u201d: cremoso pero no l\u00edquido, compacto pero nunca seco.<\/h4>\n<h4>El arroz lleg\u00f3 a Italia en la Edad Media gracias al comercio con Oriente, pero solo durante el Renacimiento encontr\u00f3 su forma m\u00e1s aut\u00e9ntica: el risotto.<\/h4>\n<h4>En Mil\u00e1n, ya en el siglo XVI, se cuenta la leyenda del risotto a la milanesa, nacido casi por casualidad gracias a un pintor que, acostumbrado a usar azafr\u00e1n para colorear el vidrio, decidi\u00f3 a\u00f1adirlo al arroz durante un banquete nupcial: el \u00e9xito por color y sabor fue inmediato.<\/h4>\n<h4>No sabemos cu\u00e1nto hay de cierto en esta historia, pero s\u00ed sabemos que desde entonces el risotto se ha convertido en parte esencial de la tradici\u00f3n italiana. Como suele ocurrir, con mil variantes regionales: desde el risotto al vino tinto piamont\u00e9s al risotto de mariscos veneto, hasta el risotto de esp\u00e1rragos emiliano o el risotto al nero di seppia triestino.<\/h4>\n<h4>Cada zona lo interpreta a su manera, pero la filosof\u00eda es siempre la misma: ingredientes sencillos, t\u00e9cnica precisa y much\u00edsimo amor.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=\u00bboff|off|off\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb90%\u00bb custom_margin=\u00bb||15px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_margin=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_margin=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Preparaci\u00f3n: Un ritual de vida lenta<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_padding=\u00bb20px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4>Un buen risotto nace de ingredientes de calidad y de gestos tranquilos, un proceso tradicional profundamente arraigado en los recetarios familiares, que os contamos paso a paso.<\/h4>\n<p>[\/et_pb_text][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb hover_enabled=\u00bb0&#8243; border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_accordion_item open=\u00bboff\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbEl arroz adecuado\u00bb title_tablet=\u00bbStuffed pasta\u00bb title_phone=\u00bbStuffed pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb open=\u00bbon\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<p>Elegir el arroz para un risotto no es un detalle menor. En Italia existen variedades pensadas espec\u00edficamente para este plato, con granos grandes capaces de absorber el caldo sin deshacerse.<br \/>Los m\u00e1s c\u00e9lebres:<\/p>\n<p><strong>Carnaroli<\/strong>: el \u201crey de todos los risottos\u201d, famoso por su excelente firmeza en la cocci\u00f3n.<br \/><strong>Vialone Nano<\/strong>: m\u00e1s peque\u00f1o y delicado, t\u00edpico del V\u00e9neto.<br \/><strong>Arborio<\/strong>: vers\u00e1til y naturalmente cremoso.<\/p>\n<p>Cada tipo de arroz aporta su personalidad al plato final: m\u00e1s al dente o m\u00e1s suave, m\u00e1s elegante o m\u00e1s r\u00fastico.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb][et_pb_accordion_item open=\u00bboff\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbSofrito, tueste, matiz\u00bb title_tablet=\u00bbDry pasta and fresh pasta\u00bb title_phone=\u00bbDry pasta and fresh pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb open=\u00bbon\u00bb]<\/p>\n<p>Antes de que el arroz se encuentre con el caldo, la cocina se llena de un aroma inconfundible: el del sofrito.<\/p>\n<p>Es el punto de partida del risotto, la base sobre la que construir todos los dem\u00e1s sabores. Cebolla muy picada, rehogada lentamente en mantequilla o aceite, sin prisa, con cuidado de no dejar que se queme, hasta volverse transparente y dulce.<\/p>\n<p>Aqu\u00ed entra en escena el arroz: se tuesta durante unos minutos en la olla, solo lo necesario para sellarlo y prepararlo para ser desglasado con un chorrito de vino blanco\u2026 al fin y al cabo, lo dice tambi\u00e9n un viejo dicho:<em>\u201cEl arroz nace en el agua y muere en el vino.\u201d<\/em><\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb disabled_on=\u00bboff|off|off\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb][et_pb_accordion_item open=\u00bboff\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbEl caldo\u00bb title_tablet=\u00bbPasta formats\u00bb title_phone=\u00bbPasta formats\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb open=\u00bbon\u00bb]<\/p>\n<p>Si el sofrito es el alma del risotto, el caldo es su voz.<br \/>Es el que acompa\u00f1a toda la cocci\u00f3n, cuchar\u00f3n a cuchar\u00f3n, fundi\u00e9ndose con el almid\u00f3n del arroz para crear esa cremosidad que todos amamos.<\/p>\n<p>Puede ser: Vegetal, ligero y arom\u00e1tico, perfecto para risotti delicados. De carne, m\u00e1s intenso y profundo, ideal para versiones invernales. Fumet de pescado, protagonista absoluto de los risotti marineros.<\/p>\n<p>Lo importante es que el caldo est\u00e9 siempre caliente y preparado con ingredientes frescos: un buen caldo no se improvisa, se construye con tiempo, paciencia y respeto por la materia prima.<\/p>\n<p>Atenci\u00f3n: durante la cocci\u00f3n del risotto, es esencial mantener el fuego medio-bajo y remover constantemente para evitar que los granos se peguen al fondo y se quemen.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb][et_pb_accordion_item open=\u00bboff\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbEl mantecado\u00bb title_tablet=\u00bbOther types of pasta\u00bb title_phone=\u00bbOther types of pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb open=\u00bbon\u00bb]<\/p>\n<p>Llega el momento m\u00e1s m\u00e1gico: la mantecatura.<\/p>\n<p>El gesto final, el que completa el plato y transforma un simple arroz cocido en un aut\u00e9ntico risotto. A fuego apagado, se incorporan mantequilla fr\u00eda y Grana Padano DOP rallado, mezclando con movimientos firmes pero delicados.<\/p>\n<p>Aqu\u00ed nace la famosa \u201conda\u201d: esa textura suave, envolvente y perfectamente cremosa.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=\u00bb#000000&#8243; _builder_version=\u00bb4.20.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||1px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4>Despu\u00e9s de descubrir todos los pasos necesarios para preparar un risotto perfecto, veamos ahora sus versiones m\u00e1s deliciosas. Entre ingredientes estacionales, combinaciones cl\u00e1sicas y contrastes sorprendentes, aqu\u00ed tienes algunas ideas para sorprender a tus invitados con uno de los platos m\u00e1s aut\u00e9nticos de la tradici\u00f3n italiana.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||1px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_margin=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Los m\u00e1s ic\u00f3nicos<\/h2>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<h4>Dif\u00edcil elegir entre tantos, pero algunos risotti se han convertido en verdaderos s\u00edmbolos de la cocina italiana:<\/h4>\n<ul>\n<li>\n<h4><strong>Risotto a la milanesa:<\/strong> con azafr\u00e1n y osobuco, dorado, sabroso y lleno de car\u00e1cter.<\/h4>\n<\/li>\n<li>\n<h4><strong>Risotto con setas:<\/strong> perfumado y oto\u00f1al, un homenaje a los bosques y las monta\u00f1as.<\/h4>\n<\/li>\n<li>\n<h4><strong>Risotto de achicoria y vino tinto:<\/strong> refinado y ligeramente amargo, t\u00edpico del V\u00e9neto.<\/h4>\n<\/li>\n<li>\n<h4><strong>Risotto al nero di seppia:<\/strong> intenso, marino, un cl\u00e1sico del Adri\u00e1tico.<\/h4>\n<\/li>\n<li>\n<h4><strong>Risotto de esp\u00e1rragos o de calabaza:<\/strong> s\u00edmbolos de estacionalidad y sencillez campesina.<\/h4>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=\u00bboff|off|off\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb90%\u00bb custom_margin=\u00bb||15px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_margin=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_margin=\u00bb||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Consejos del chef<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_padding=\u00bb20px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4>Cada familia tiene su secreto para el risotto perfecto, y lo mismo ocurre con cada chef. Aqu\u00ed van algunos trucos del oficio que, aunque no sean can\u00f3nicos, pueden marcar la diferencia:<\/h4>\n<p>[\/et_pb_text][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb][et_pb_accordion_item open=\u00bboff\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfSofrito? No siempre\u00bb title_tablet=\u00bbStuffed pasta\u00bb title_phone=\u00bbStuffed pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb open=\u00bbon\u00bb]<\/p>\n<p>Algunos chefs prefieren tostar directamente el arroz en aceite para obtener un sabor m\u00e1s delicado y ligero.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb hover_enabled=\u00bb0&#8243; border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_accordion_item open=\u00bboff\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbUna gota de vinagre\u00bb title_tablet=\u00bbDry pasta and fresh pasta\u00bb title_phone=\u00bbDry pasta and fresh pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb open=\u00bbon\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<p>El risotto tiende a ser un plato rico y untuoso; a\u00f1adir un chorrito de vinagre de vino al final aporta frescura y equilibra el conjunto.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb disabled_on=\u00bboff|off|off\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb hover_enabled=\u00bb0&#8243; border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_accordion_item open=\u00bboff\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbEl emplatado perfecto\u00bb title_tablet=\u00bbPasta formats\u00bb title_phone=\u00bbPasta formats\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb open=\u00bbon\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<p>Aunque la tradici\u00f3n dice que los primeros platos deben servirse en plato hondo, el risotto encuentra su forma ideal en un plato llano. Aqu\u00ed puede \u201cgolpearse\u201d ligeramente para detener la cocci\u00f3n y mantener su textura cremosa sin que se pase.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=\u00bb#000000&#8243; _builder_version=\u00bb4.20.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||1px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb custom_padding=\u00bb20px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4>Quiz\u00e1 ah\u00ed resida precisamente la magia del risotto: es un plato sin prisa, que pide atenci\u00f3n y que, a cambio, ofrece consuelo y calidez.<br \/>Es la representaci\u00f3n perfecta de la cocina italiana: hecha de gestos heredados, peque\u00f1os secretos y ingredientes humildes transformados en algo extraordinario.<br \/>Porque, como todo lo bueno, un risotto bien hecho necesita tiempo\u2026 y mucho coraz\u00f3n.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; module_class=\u00bbricette_main_sec\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_margin=\u00bb||-20px||false|false\u00bb custom_padding=\u00bb3px||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row module_class=\u00bbscopri_btn\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb13px|auto||auto||\u00bb custom_padding=\u00bb||5px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.19.1&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_button button_url=\u00bbhttps:\/\/www.granapadano.it\/momentos-de-consumo\/un-clasico-italiano\u00bb button_text=\u00bbDescubre todos los cl\u00e1sicos italianos\u00bb button_alignment=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_button=\u00bbon\u00bb button_text_size=\u00bb22px\u00bb button_text_color=\u00bb#0f0f0f\u00bb button_border_width=\u00bb1px\u00bb button_border_color=\u00bb#221f1c\u00bb button_border_radius=\u00bb40px\u00bb button_font=\u00bbMerriweather|700|||||||\u00bb button_icon=\u00bb&#x35;||divi||400&#8243; button_icon_color=\u00bb#000000&#8243; button_on_hover=\u00bboff\u00bb custom_margin=\u00bb-1px|||||\u00bb custom_padding=\u00bb3px||3px|||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb button_bg_color__hover_enabled=\u00bbon|hover\u00bb button_bg_color__hover=\u00bb#0f0f0f\u00bb button_bg_enable_color__hover=\u00bbon\u00bb button_text_color__hover_enabled=\u00bbon|hover\u00bb button_text_color__hover=\u00bb#FFFFFF\u00bb button_icon_color__hover_enabled=\u00bbon|hover\u00bb button_icon_color__hover=\u00bb#FFFFFF\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p><div class=\"breadcrumb\"><a href=\"https:\/\/www.granapadano.it\/es\/\">Inicio<\/a>  <  <\/div><div class=\"recipe_social_main\"><div class=\"recipe_like_section \"><a href=\"javascript:\" class=\"recipe_like_btn dev_like_btn\" data-id=\"143469\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/like_thumb.png\"><span>Me gusta<\/span><\/a><\/div><div class=\"recipe_liked_count dev_liked_count\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/heart_like.png\"><span>Con alegr\u00eda <em>10<\/em><\/span><\/div><div class=\"recipe_social_share\"><p>Comparte<\/p><ul><li><a href=\"https:\/\/www.facebook.com\/sharer.php?u=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/risotto-the-art-of-italian-creaminess\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/fb.png\"><\/a><\/li><li><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/risotto-the-art-of-italian-creaminess\/&media=https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/10\/Risotto-ai-funghi-p.jpg&description=Risotto: una idea italiana de cremosidad\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/print.png\"><\/a><\/li><li><a href=\"https:\/\/twitter.com\/share?text=Risotto: una idea italiana de cremosidad&url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/risotto-the-art-of-italian-creaminess\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/twitter.png\"><\/a><\/li><ul><\/div><\/div><div class=\"related_tax\"><span class=\"tax_name\">Arroz<\/span><span class=\"tax_name\">Platos calientes<\/span><\/div>Un primer plato que es mucho m\u00e1s de lo que parece: el risotto no es simplemente arroz cocido, es un abrazo c\u00e1lido, fruto de momentos de paciecia y cari\u00f1o, una poes\u00eda hecha de pocos ingredientes y mucho amor.Es uno de esos platos que cuentan la Italia aut\u00e9ntica, la que sabe tomarse su tiempo, que conoce [&hellip;]<\/p>\n","protected":false},"author":34,"featured_media":109004,"menu_order":564,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"recipe_cat":[],"stagionatura":[],"variety":[182,3018],"tempo":[],"intolerance":[],"class_list":["post-143469","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto: The Art of Italian Creaminess<\/title>\n<meta name=\"description\" content=\"All the secrets to cooking the perfect Italian risotto: a Sunday lunch staple made with love, care, patience, and a whole lot of Grana Padano DOP!\" \/>\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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