{"id":10561,"date":"2022-06-13T09:47:35","date_gmt":"2022-06-13T09:47:35","guid":{"rendered":"https:\/\/acetaiasereni.com\/senza-categoria\/risotto-con-crema-di-parmigiano-reggiano-e-aceto-balsamico-alla-pavarotti\/"},"modified":"2025-12-18T16:16:30","modified_gmt":"2025-12-18T16:16:30","slug":"risotto-con-crema-di-parmigiano-reggiano-e-aceto-balsamico-alla-pavarotti","status":"publish","type":"post","link":"https:\/\/acetaiasereni.com\/it\/receipes\/risotto-con-crema-di-parmigiano-reggiano-e-aceto-balsamico-alla-pavarotti\/","title":{"rendered":"Risotto con Crema di Parmigiano Reggiano e Aceto Balsamico alla Pavarotti"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10561\" class=\"elementor elementor-10561 elementor-3116\" data-elementor-post-type=\"post\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-664ee33 e-flex e-con-boxed e-con e-parent\" data-id=\"664ee33\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-cf1de33 elementor-widget elementor-widget-heading\" data-id=\"cf1de33\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Questa \u00e8 la ricetta originale di uno dei piatti preferiti del Maestro Luciano Pavarotti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a502694 e-flex e-con-boxed e-con e-parent\" data-id=\"a502694\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6fabbb1 elementor-widget elementor-widget-spacer\" data-id=\"6fabbb1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-808d4f3 e-flex e-con-boxed e-con e-parent\" data-id=\"808d4f3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-dbd265a elementor-widget elementor-widget-heading\" data-id=\"dbd265a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Nel ricettario di ogni modenese che si rispetti non pu\u00f2 mancare il risotto con crema di Parmigiano Reggiano e Aceto Balsamico, semplice ma irresistibile. Il Maestro Luciano Pavarotti amava la buona cucina, soprattutto quella emiliana, e preparava spesso il risotto in questo modo.  <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a1d31e7 e-flex e-con-boxed e-con e-parent\" data-id=\"a1d31e7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0979863 elementor-widget elementor-widget-spacer\" data-id=\"0979863\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-cf40f10 e-flex e-con-boxed e-con e-parent\" data-id=\"cf40f10\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-1ba877f e-con-full e-flex e-con e-child\" data-id=\"1ba877f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a8cb14d elementor-widget elementor-widget-text-editor\" data-id=\"a8cb14d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><strong><span style=\"text-decoration: underline;\">Ingredienti (4 persone)<\/span><\/strong><\/p><ul><li><span style=\"background-color: transparent; word-spacing: 0em;\">320 g di riso Carnaroli<\/span><\/li><li>250 g panna liquida<\/li><li>250 g latte<\/li><li>400 g di Parmigiano Reggiano 28 mesi grattugiato<\/li><li>1 cipolla<\/li><li>1 gambo di sedano<\/li><li>Sale<\/li><li>1 cucchiaio da cucina di Olio Extra Vergine d&#8217;Oliva<\/li><li>Aceto Balsamico di Modena<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-e61c6af e-con-full e-flex e-con e-child\" data-id=\"e61c6af\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7ffa589 elementor-widget elementor-widget-image\" data-id=\"7ffa589\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"405\" height=\"450\" src=\"https:\/\/acetaiasereni.com\/wp-content\/uploads\/2023\/07\/risotto-all-aceto-balsamico-e1753365880994.jpg\" class=\"attachment-full size-full wp-image-8161\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-ffbddb3 e-flex e-con-boxed e-con e-parent\" data-id=\"ffbddb3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-cedbf11 elementor-widget elementor-widget-spacer\" data-id=\"cedbf11\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-c45afb2 e-flex e-con-boxed e-con e-parent\" data-id=\"c45afb2\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4061c42 elementor-widget elementor-widget-text-editor\" data-id=\"4061c42\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong>Preparazione:<\/strong><\/span><\/p><p><strong>Per la crema di Parmigiano Reggiano<\/strong>: mescolare latte, panna e Parmigiano Reggiano. Portare a ebollizione mescolando continuamente e cuocere per circa 40 minuti. Lasciare raffreddare, quindi frullare e filtrare con un colino. Conservare la crema in frigorifero fino all\u2019uso.  <\/p><p><strong>Per il brodo vegetale<\/strong>: mettere carota, cipolla e gambo di sedano in una pentola capiente con abbondante acqua. Portare a ebollizione per circa 20 minuti, quindi proseguire la cottura a fuoco basso per altri 20 minuti. <\/p><p><strong>Per il risotto<\/strong>: tostare il riso con un filo di Olio Extra Vergine d&#8217;Oliva, aggiungere un po&#8217; di brodo vegetale, sale e una parte di crema di Parmigiano Reggiano. Continuare la cottura del risotto usando lo stesso procendimento quanto necessario e mescolare continuamente. Verso la fine, aggiustare di sale e di crema di Parmigiano Reggiano. Impiattare e finire aggiungendo un tocco di<em> <a href=\"https:\/\/acetaiasereni.com\/en\/our-products\/traditional-balsamic-vinegar-of-modena-p-d-o\/\">Aceto Balsamico di Modena<\/a><\/em>.    <\/p><p>Il <strong>perfetto <\/strong>abbinamento per questo risotto \u00e8 il nostro <a href=\"https:\/\/shop.acetaiasereni.com\/en\/collections\/aceto-balsamico-e-condimenti\/products\/abtm-12y\">Aceto Balsamico Tradizionale di Modena D.O.P. \u201cAffinato\u201d<\/a>, invecchiato oltre 12 anni in botti di diversi legni pregiati, secondo la vera tradizione modenese. Valutato e certificato dal Consorzio per la Tutela dell\u2019Aceto Balsamico Tradizionale di Modena, \u00e8 confezionato nella caratteristica bottiglia dal design Giugiaro.<br>Doner\u00e0 al vostro risotto con crema di Parmigiano Reggiano aroma, armonia e un piacevole contrasto dolce-acidulo. Provare per credere!  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-b921eaf e-flex e-con-boxed e-con e-parent\" data-id=\"b921eaf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c87529b elementor-widget elementor-widget-eael-cta-box\" data-id=\"c87529b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-cta-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"eael-call-to-action cta-flex bg-lite cta-preset-1\">\n\t    <div class=\"content\">\n            <h2 class=\"title eael-cta-heading\">Scopri il nostro Aceto Balsamico Tradizionale di Modena<\/h2><p>Come sempre, puoi trovare tutti i nostri prodotti nello shop, tra cui il nostro Aceto Balsamico Tradizionale di Modena DOP invecchiato oltre 12 anni. Dai un'occhiata! <\/p>\t    <\/div>\n\t    <div class=\"action\">\n\t        <a href=\"https:\/\/shop.acetaiasereni.com\/collections\/dop\/products\/abtm-12y\" class=\"cta-button cta-preset-1  \">Clicca qui<\/a>\t    <\/div>\n\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Questa \u00e8 la ricetta originale di uno dei piatti preferiti del Maestro Luciano Pavarotti Nel ricettario di ogni modenese che si rispetti non pu\u00f2 mancare il risotto con crema di Parmigiano Reggiano e Aceto Balsamico, semplice ma irresistibile. Il Maestro Luciano Pavarotti amava la buona cucina, soprattutto quella emiliana, e preparava spesso il risotto in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2672],"tags":[],"class_list":["post-10561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto con Crema di Parmigiano Reggiano e Aceto Balsamico alla Pavarotti Acetaia Sereni<\/title>\n<meta name=\"description\" content=\"Risotto con crema di Parmigiano Reggiano e Aceto Balsamico\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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