{"id":78,"date":"2011-04-06T21:41:23","date_gmt":"2011-04-06T21:41:23","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=78"},"modified":"2019-04-30T03:49:57","modified_gmt":"2019-04-30T03:49:57","slug":"risibisi","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/06\/risibisi\/","title":{"rendered":"Risibisi"},"content":{"rendered":"
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Risibisi<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Gericht <\/span>Beilagen<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 2<\/span> Schalotten<\/span> gesch\u00e4lt und fein gehackt<\/span><\/li>
  • 150<\/span> g<\/span> Risotto-Reis<\/span><\/li>
  • 4<\/span> EL<\/span> Butter<\/span><\/li>
  • 500<\/span> ml<\/span> Gem\u00fcsebr\u00fche<\/span><\/li>
  • 500<\/span> g<\/span> Erbsenschoten <\/span><\/li>
  • 150<\/span> g<\/span> Erbsen<\/span> tiefgek\u00fchlt (alternativ)<\/span><\/li>
  • 30<\/span> g<\/span> Parmesan<\/span><\/li>
  • Salz<\/span><\/li>
  • Pfeffer<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Die Schalotten in einem Topf mit der H\u00e4lfte der Butter anschwitzen, den Reis zugeben und unter R\u00fchren glasig d\u00fcnsten. Bevor die Schalotten oder der Reis Farbe nehmen k\u00f6nnen, alles mit etwas von der Br\u00fche abl\u00f6schen, so dass der Reis gut bedeckt ist, und bei kleiner Hitze k\u00f6cheln lassen. Unter gelegentlichem R\u00fchren weiter k\u00f6cheln lassen, nach Bedarf immer wieder etwas Br\u00fche zugeben. Es sollte immer so viel Fl\u00fcssigkeit beigegeben werden, dass sich ein fl\u00fcssiger Brei im Topf befindet. Die Erbsen pulen, s\u00e4ubern und nach circa f\u00fcnfzehn bis zwanzig Minuten, wenn der Reis im Kern fast weich ist[1], dazugeben und alles noch mal circa f\u00fcnf Minuten k\u00f6cheln lassen[2].
      Dann den Topf vom Herd ziehen, die restliche Butter [3] unterziehen, mit Salz und Pfeffer abschmecken und mit frisch geriebenen Parmesan bestreut servieren.
      <\/span><\/div><\/li>
    • [1] Zum Gartest: nach etwa 2\/3 der vorgesehenen Garzeit immer wieder ein Reisk\u00f6rnchen herausnehmen und auf seine Bissfestigkeit \u00fcberpr\u00fcfen.<\/div><\/li>
    • [2] Kurz vor dem Servieren kann man auch gut noch einen Schuss Weisswein unter das Risotto geben.<\/div><\/li>
    • [3] Die Menge Butter nach dem eigenen Geschmack anpassen.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n
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      <\/div><\/div>\n
      Keyword <\/span>Reis<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[54,53],"tags":[69],"class_list":["post-78","post","type-post","status-publish","format-standard","hentry","category-beilagen","category-reisgerichte","tag-reis","item-wrap"],"yoast_head":"\nRisibisi<\/title>\n<meta name=\"description\" content=\"- Risibisi\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/06\/risibisi\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risibisi\" \/>\n<meta property=\"og:description\" content=\"- Risibisi\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/06\/risibisi\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-06T21:41:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-04-30T03:49:57+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Risibisi\",\"datePublished\":\"2011-04-06T21:41:23+00:00\",\"dateModified\":\"2019-04-30T03:49:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/\"},\"wordCount\":215,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Reis\"],\"articleSection\":[\"Beilagen\",\"Reisgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/\",\"name\":\"Risibisi\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-06T21:41:23+00:00\",\"dateModified\":\"2019-04-30T03:49:57+00:00\",\"description\":\"- Risibisi\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/06\\\/risibisi\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Risibisi\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Februar 2013","format":false,"excerpt":"Zutaten 1 Junges Kaninchen - a 1.2 bis 1.5 kg 1 l Milch; zum Einlegen Salz Pfeffer 125 g entsteinte Backpflaumen 2 dl Cognac 2 Schalotten; gew\u00fcrfelt 1 Knoblauchzehe; zerdr\u00fcckt 100 g Durchwachsener Speck - klein gew\u00fcrfelt 1 EL \u00d6l 1 EL Butter 1 Thymianzweig 5 dl Rotwein 200 g\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4041,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/lammragout\/","url_meta":{"origin":78,"position":1},"title":"Lammragout","author":"Steffen","date":"5. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 200 g M\u00f6hren 1 Stange Lauch 100 g Sojasprossen 150 g Basmatireis Salz 100 g Butter zum D\u00fcnsten und Braten 80 g Cashewn\u00fcsse 600 g Lammfleisch, ohne Knochen aus der Keule \u00d6l, zum Braten Pfeffer, aus der M\u00fchle 3 Schalotten, feingew\u00fcrfelt 100 ml Weisswein 2 EL Weisswein, f\u00fcr den\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1668,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/13\/spargel-schinken-roulade\/","url_meta":{"origin":78,"position":2},"title":"Spargel-Schinken-Roulade","author":"Steffen","date":"13. Mai 2024","format":false,"excerpt":"Spargel-Schinken Roulade 16 Stangen Spargel2,5 St\u00fcck Schalotten2 St\u00fcck Knoblauchzehen50 g Butter1 St\u00fcck Zitrone150 ml Wei\u00dfwein20 g Butter120 g Mehl1 Ei2 Eigelb250 ml Milch2 EL Kr\u00e4uter (gehackt)150 g Creme fraiche8 Scheiben Schinken1 Blutorange70 ml Spargelfond5 Eigelb120 g Butter1 TL Estragon (gehackt)20 g Butter Den Spargel sch\u00e4len und die Enden abschneiden. Die\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/05\/Firefly-Asparagus-ham-roulade-tender-green-asparagus-wrapped-in-thin-slices-of-savory-ham-and-baked-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":871,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbisrisotto-mit-pfifferlingen\/","url_meta":{"origin":78,"position":3},"title":"K\u00fcrbisrisotto mit Pfifferlingen","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 600 g Muskatk\u00fcrbisfleisch Salz 7 EL Oliven\u00f6l 300 g Pfifferlinge 20 g Schalotten 1 1\/2 Knoblauchzehe 2 El. Oliven\u00f6l Butter Salz Pfeffer 60 Gramm Fr\u00fchlingszwiebeln 1\/2 El. Tomatenmark 1\/2 El. 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