{"id":3784,"date":"2014-07-15T10:17:19","date_gmt":"2014-07-15T08:17:19","guid":{"rendered":"http:\/\/www.saboresytexturas.com\/wp\/?post_type=recipe&#038;p=1944"},"modified":"2014-07-29T10:37:41","modified_gmt":"2014-07-29T08:37:41","slug":"risotto-la-milanesa","status":"publish","type":"recipe","link":"https:\/\/www.saboresytexturas.com\/wp\/recipe\/risotto-la-milanesa\/","title":{"rendered":"Risotto a la milanesa"},"content":{"rendered":"<p><strong>Risotto a la milanesa<\/strong>, una guarnici\u00f3n primordial para acompa\u00f1ar el <a title=\"Osobuco a la milanesa\" href=\"http:\/\/www.saboresytexturas.com\/wp\/Receta\/osobuco-la-milanesa\/\" target=\"_blank\"><strong>Osobucco in Bianco.<\/strong><\/a><\/p>\n<p>Por regla general, <strong>es un aut\u00e9ntico desastre pedir risottos por ah\u00ed<\/strong>, porque para conseguir la textura melosa lo hacen a base de <strong>litros de nata.<\/strong><\/p>\n<p>Yo hab\u00eda dado por perdido este plato hasta que hace unas semanas en <a href=\"https:\/\/www.kitchenclub.es\/\" target=\"_blank\"><strong>Kitchen Club<\/strong><\/a> nos ense\u00f1aron los <strong>secretos para hacer un aut\u00e9ntico risotto<\/strong> sin tener la ves\u00edcula atrofiada de tanta nata; de hecho, este ingrediente no lo utilizaremos en esta receta.<\/p>\n<p>El cl\u00e1sico Risotto Milan\u00e9s debe su caracter\u00edstico color amarillo al azafr\u00e1n, una especia muy cara que antes era una de las principales mercanc\u00edas con las que comerciaban los duques de Venecia.<\/p>\n<p>\u00bfDonde est\u00e1 el secreto? En el arroz Carnaroli, la variedad m\u00e1s famosa de Italia.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":3817,"template":"","class_list":["post-3784","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto a la Milanesa<\/title>\n<meta name=\"description\" content=\"Risotto a la Milanesa. Un tradicional plato para tomarlo como guarnici\u00f3n con el Ossobucco in Bianco. Descubre el secreto para hacer un arroz meloso sin nata\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.saboresytexturas.com\/wp\/recipe\/risotto-la-milanesa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto a la Milanesa\" \/>\n<meta property=\"og:description\" content=\"Risotto a la Milanesa. Un tradicional plato para tomarlo como guarnici\u00f3n con el Ossobucco in Bianco. 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