{"id":2021,"date":"2020-05-14T20:57:25","date_gmt":"2020-05-14T23:57:25","guid":{"rendered":"https:\/\/www.pqn.com.br\/portal\/?p=2021"},"modified":"2020-05-14T20:57:25","modified_gmt":"2020-05-14T23:57:25","slug":"risoto-surf-and-turf","status":"publish","type":"post","link":"https:\/\/pqn.com.br\/portal\/risoto-surf-and-turf\/","title":{"rendered":"Risoto surf and turf"},"content":{"rendered":"
\"Risoto-surf-and-turf-cr\u00e9dito-Victor-Schwaner-300x200
Foto: Victor Schwaner<\/figcaption><\/figure>\n

Risoto surf and turf<\/strong><\/span>
\nReceita do GomeZ Restaurante
\nServe uma pessoa<\/p>\n

Ingredientes<\/strong><\/em>
\n– 150g de camar\u00e3o rosa com casca
\n– 1 camar\u00e3o vg com casca
\n– 150g de arroz arb\u00f3reo
\n– duas folhas de louro
\n– 2 ramos de tomilho
\n– uma cebola picada
\n– uma cenoura em rodelas
\n– um talo de sals\u00e3o fatiado
\n– 3 dentes de alho com casca
\n– duas colheres de sopa de azeite extra virgem
\n– 150ml de vinho branco
\n– 100g de queijo grana padano
\n– 50g de manteiga gelada
\n– 50g de milho verde cozido
\n– raspas de 1\/2 lim\u00e3o siciliano
\n– sal a gosto
\n– 1,5L de \u00e1gua
\n– fatias de guanciale ao gosto
\n– brotos para decorar<\/p>\n

\nModo de preparo:<\/strong><\/em>
\n– Descasque e limpe os camar\u00f5es e guarde as cascas para fazer o fundo de camar\u00f5es que ser\u00e1 usado para cozinhar o risoto. Se preferir, pode deixar o camar\u00e3o vg com a cabe\u00e7a para ornamentar o prato.
\n– Reserve os camar\u00f5es em ambiente refrigerado at\u00e9 o momento de us\u00e1-los.<\/p>\n

Fundo:<\/em>
\nEm uma panela bem quente coloque um pouco de azeite e refogue as cascas dos camar\u00f5es. Quando mudarem de cor acrescente a cenoura, 1\/2 cebola, o talo de sals\u00e3o e o alho levemente amassado. Coloque metade do vinho, acrescente a \u00e1gua, as folhas de louro e os ramos de tomilho. Deixe ferver por 40 minutos e coe.<\/p>\n

Risoto:<\/em>
\nEm uma panela pr\u00e9-aquecida coloque o azeite e refogue 1\/2 cebola picada. Acrescente o arroz arb\u00f3reo, uma pitada de sal e o restante do vinho. Deixe em fogo baixo e v\u00e1 mexendo para n\u00e3o grudar at\u00e9 que todo o vinho seque. Quando o vinho secar, v\u00e1 adicionando o fundo de camar\u00f5es aos poucos at\u00e9 o arroz ficar ao dente. Nesse momento junte os camar\u00f5es rosa crus e mais um pouco de fundo at\u00e9 que o arroz cozinhe ao ponto desejado. Esse processo faz com que os camar\u00f5es soltem uma cor avermelhada deixando o risoto ainda mais bonito. Para finalizar acrescente as raspas de lim\u00e3o e o queijo ralado ainda com fogo ligado. Mexa at\u00e9 derreter. Desligue o fogo e coloque a manteiga gelada. Mexa bem para dissolver a manteiga. Desse modo o risoto ganhar\u00e1 uma cremosidade incr\u00edvel.<\/p>\n

Em uma frigideira antiaderente sele o camar\u00e3o VG com azeite e sal.<\/p>\n

Sirva o risoto em um prato atraente. Disponha as fatias de guanciale sobre o risoto quente, coloque o camar\u00e3o vg bem no centro e o milho cozido ao redor. Finalize com um fio de azeite e brotos para decorar.<\/p>\n","protected":false},"excerpt":{"rendered":"

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