{"id":24089,"date":"2022-04-27T13:40:42","date_gmt":"2022-04-27T11:40:42","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/risottokuechlein-mit-fruehlingsgemuese"},"modified":"2022-07-27T09:52:00","modified_gmt":"2022-07-27T07:52:00","slug":"risottokuechlein-mit-fruehlingsgemuese","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/risottokuechlein-mit-fruehlingsgemuese","title":{"rendered":"Risottok\u00fcchlein mit Fr\u00fchlingsgem\u00fcse"},"author":2,"featured_media":24105,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[],"recipe_categories":[86],"et_countries":[],"recipe_main_ingredient":[123],"recipe_difficulty":[127],"recipe_preparation_time":[172],"recipe_diet_type":[132],"recipe_saison":[138,143],"acf":{"recipe_preparation_time":172,"recipe_categories":86,"recipe_time_txt":"60 Minuten, plus 3 Stunden zum Ausk\u00fchlen","recipe_type":5221,"recipe_difficulty":127,"recipe_diet_type":[132],"recipe_main_ingredient":[123],"recipe_saison":[138,143],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":".25","recipe_ingedients_unit":"St\u00fcck","recipe_ingedients_product":"Zwiebel"},{"recipe_ingedients_amount":".25","recipe_ingedients_unit":"St\u00fcck","recipe_ingedients_product":"Knoblauchzehe"},{"recipe_ingedients_amount":".75","recipe_ingedients_unit":"El","recipe_ingedients_product":"Oliven\u00f6l"},{"recipe_ingedients_amount":"75","recipe_ingedients_unit":"g","recipe_ingedients_product":"Risottoreis"},{"recipe_ingedients_amount":"200","recipe_ingedients_unit":"ml","recipe_ingedients_product":"heisse Gem\u00fcsebouillon"},{"recipe_ingedients_amount":"37.5","recipe_ingedients_unit":"g","recipe_ingedients_product":"Emmentaler AOP Res\u00e9rve\/Surchoix"},{"recipe_ingedients_amount":"187.5","recipe_ingedients_unit":"g","recipe_ingedients_product":"Fr\u00fchlingsgem\u00fcse, z. 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Heisse Bouillon nach und nach dazugiessen, ca. 20 Minuten k\u00f6cheln, gelegentlich umr\u00fchren.\r\n\r\nEmmentaler AOP, fein reiben, unter den Reis mischen, mit Salz und Pfeffer w\u00fcrzen. Risotto auf einem Backpapier 2-3 cm dick ausstreichen und ausk\u00fchlen lassen.\r\n\r\nGem\u00fcse in mundgerechte St\u00fccke schneiden. Aus der Risottomasse mit einem runden Ausstecher Rondellen ausstechen. Im restlichen \u00d6l auf beiden Seiten je 2-3 Minuten goldgelb braten, warm stellen.\r\n\r\nGem\u00fcse in Butter and\u00fcnsten, mit Wermut abl\u00f6schen. Bouillon dazugiessen, zugedeckt knapp weich garen. Rahm beif\u00fcgen und ohne Deckel fertig garen. Etwas Zitronenschale fein dazureiben, mit wenig Zitronensaft, Salz und Pfeffer w\u00fcrzen. Bl\u00e4ttchen vom Kerbel zupfen, mit dem rosa Pfeffer \u00fcber das Gem\u00fcse streuen. 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