{"id":44096,"date":"2026-04-07T06:41:51","date_gmt":"2026-04-07T05:41:51","guid":{"rendered":"https:\/\/nonnadoro.com\/?p=44096"},"modified":"2026-04-07T06:45:15","modified_gmt":"2026-04-07T05:45:15","slug":"parmesanrisotto","status":"publish","type":"post","link":"https:\/\/nonnadoro.com\/en\/parmesanrisotto\/","title":{"rendered":"Klassisk risotto med Parmigiano Reggiano"},"content":{"rendered":"<p><strong>Typ av r\u00e4tt:<\/strong> F\u00f6rr\u00e4tt \/ aptitretare<br><strong>T<\/strong><strong>Typ av r\u00e4tt:<\/strong> Huvudr\u00e4tt<br><strong>Tillagningstid:<\/strong> ca 35 minuter<\/p>\n\n\n\n<p>En kr\u00e4mig <strong>risotto med Parmigiano Reggiano<\/strong>, d\u00e4r ostens djupa s\u00e4lta och n\u00f6tiga toner skapar en perfekt balans. En tidl\u00f6s italiensk r\u00e4tt med silkeslen konsistens.<\/p>\n\n\n\n<p><strong>Ingredienser:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 dl arborioris<\/li>\n\n\n\n<li>1 liter varm buljong<\/li>\n\n\n\n<li>1 schalottenl\u00f6k<\/li>\n\n\n\n<li>1 dl vitt vin<\/li>\n\n\n\n<li>50 g sm\u00f6r<\/li>\n\n\n\n<li>100 g riven Parmigiano Reggiano<\/li>\n\n\n\n<li>Salt och peppar<\/li>\n<\/ul>\n\n\n\n<p><strong>Tillagning:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Fr\u00e4s finhackad l\u00f6k i sm\u00f6r.<\/li>\n\n\n\n<li>Tills\u00e4tt ris och rosta l\u00e4tt.<\/li>\n\n\n\n<li>H\u00e4ll i vin och l\u00e5t reducera.<\/li>\n\n\n\n<li>Tills\u00e4tt buljong gradvis under omr\u00f6rning.<\/li>\n\n\n\n<li>Avsluta med sm\u00f6r och Parmigiano f\u00f6r en kr\u00e4mig finish.<\/li>\n<\/ol>\n\n\n\n<p><strong>Serveringstips (restaurang):<\/strong><br>Toppa med extra riven ost och n\u00e5gra droppar olivolja.<\/p>","protected":false},"excerpt":{"rendered":"<p>Typ av r\u00e4tt: F\u00f6rr\u00e4tt \/ aptitretareTTyp av r\u00e4tt: Huvudr\u00e4ttTillagningstid: ca 35 minuter En kr\u00e4mig risotto med Parmigiano Reggiano, d\u00e4r ostens djupa s\u00e4lta och n\u00f6tiga toner skapar en perfekt balans. En [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":44100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[676],"class_list":["post-44096","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-huvudratter","tag-parmigianoreggiano"],"_links":{"self":[{"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/posts\/44096","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/comments?post=44096"}],"version-history":[{"count":2,"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/posts\/44096\/revisions"}],"predecessor-version":[{"id":44102,"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/posts\/44096\/revisions\/44102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/media\/44100"}],"wp:attachment":[{"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/media?parent=44096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/categories?post=44096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nonnadoro.com\/en\/wp-json\/wp\/v2\/tags?post=44096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}