{"id":1195,"date":"2021-09-02T14:19:42","date_gmt":"2021-09-02T11:19:42","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?page_id=1195"},"modified":"2021-09-02T14:21:59","modified_gmt":"2021-09-02T11:21:59","slug":"sienirisotto","status":"publish","type":"page","link":"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/","title":{"rendered":"Sienirisotto"},"content":{"rendered":"

[et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” admin_label=”Section” module_id=”reseptiheader” _builder_version=”4.9.7″ background_color=”#343434″ background_color_gradient_direction=”248deg” background_enable_image=”off” background_size=”contain” background_position=”bottom_center” custom_padding=”109px|||||” custom_padding_tablet=”60px||||false|false” custom_padding_phone=”30px||||false|false” da_popup_slug=”reseptiheader” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” custom_padding_last_edited=”on|phone” _builder_version=”4.4.2″ custom_padding=”49px||0px|||” custom_padding_tablet=”||0px||false|false” custom_padding_phone=”” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.4.2″ animation_style=”slide” animation_direction=”left” custom_css_main_element=”margin:auto;” global_colors_info=”{}”][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.4.2″ title_text_color=”#ffe0bc” title_font_size=”56px” text_orientation=”right” custom_margin=”-40px||5px||false|false” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|phone” title_text_align_tablet=”center” title_text_align_phone=”” title_text_align_last_edited=”on|phone” title_font_size_tablet=”50px” title_font_size_phone=”31px” title_font_size_last_edited=”on|desktop” global_colors_info=”{}”][\/et_pb_post_title][et_pb_text _builder_version=”4.4.2″ text_orientation=”right” background_layout=”dark” custom_margin=”||21px|||” text_orientation_tablet=”center” text_orientation_phone=”” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

by Petter B\u00e4cklund<\/h4>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_post_title title=”off” meta=”off” _builder_version=”4.4.2″ position_origin_a=”center_center” vertical_offset=”-137px” width=”100%” custom_margin=”-30px||||false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|phone” animation_style=”slide” animation_direction=”right” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” module_id=”resepticontent” _builder_version=”4.9.7″ use_background_color_gradient=”on” background_color_gradient_start=”#ddd6c2″ background_color_gradient_end=”#ffffff” custom_padding=”0px|||||” da_popup_slug=”resepticontent” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.2″ animation_style=”fade” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ text_orientation=”right” custom_padding=”||20px|||” hover_enabled=”0″ text_orientation_tablet=”left” text_orientation_phone=”” text_orientation_last_edited=”on|tablet” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Ainekset:<\/h4>\n

1 valkosipulinkynsi
3 kpl salottisipulia
3 rkl oliivi\u00f6ljy\u00e4
3 dl arborioriisi\u00e4
2 dl valkoviini\u00e4
9 dl sienilient\u00e4
150 g ruskeita herkkusieni\u00e4
20 g kuivattuja kanttarelleja
(tai 200 g tuoreita)
75 g voita
3 dl raastettua Le Gruy\u00e8re AOP -juustoa
Suolaa ja mustapippuria
3 lehte\u00e4 mustakaalia
2 oksaa rosmariinia<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ hover_enabled=”0″ text_orientation_tablet=”left” text_orientation_phone=”” text_orientation_last_edited=”on|tablet” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Valmistus:<\/h4>\n

Poista mustakaalin lehtiruoti ja kuivaa mustakaalia 100-asteisessa uunissa enint\u00e4\u00e4n tunnin ajan. Ota mustakaali uunista, kun se on rapeaa muttei palanutta.<\/p>\n

Kuori ja hienonna valko- sipuli ja salottisipulit. Kiehauta sieniliemi ja pid\u00e4 se l\u00e4mpim\u00e4n\u00e4.<\/p>\n

K\u00e4yt\u00e4 paksupohjaista kattilaa. Kuullota valkosipuli ja salottisipuli oliivi\u00f6ljyss\u00e4, mutta \u00e4l\u00e4 ruskista. Lis\u00e4\u00e4 riisi, nosta l\u00e4mp\u00f6tilaa ja kuullota, kunnes riisi on l\u00e4pikuultavaa.Kaada joukkoon viini ja anna sen imeyty\u00e4. Sekoita risottoon sieniliemi. Lis\u00e4\u00e4 lient\u00e4 ensin 3-4 dl ja sitten 1 dl kerrallaan sit\u00e4 mukaa, kun liemi imeytyy riisiin. Keit\u00e4 miedolla l\u00e4mm\u00f6ll\u00e4 ja sekoita usein. Riisi on valmista (al dente) 15\u201320 minuutin kuluttua.<\/p>\n

Puhdista ja viipaloi sienet. Paista ne 50 grammassa voita. Mausta suolalla ja pippurilla. Sekoita sienet riisin joukkoon ja lis\u00e4\u00e4 raastettu Gruy\u00e8re AOP.<\/p>\n

Tarjoile heti. Lis\u00e4\u00e4 p\u00e4\u00e4lle pari nokaretta voita, raastettua Gruy\u00e8re AOP -juustoa, mustakaalia, rosmariininlehti\u00e4 sek\u00e4 paistettuja sieni\u00e4. Nauti risoton kanssa esimerkiksi lasillinen chardonnayta.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.2″ width=”100%” max_width=”433px” animation_style=”slide” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/petter_backlund.jpg” align=”center” _builder_version=”4.4.2″ width=”34%” module_alignment=”center” custom_margin=”||13px|||” border_radii=”on|100%|100%|100%|100%” border_width_all=”3px” border_color_all=”#ffe0bc” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.4.2″ text_text_color=”#242424″ text_font_size=”19px” text_orientation=”center” custom_padding=”||23px|||” global_colors_info=”{}”]@petter_backlund<\/a>[\/et_pb_text][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/3.jpg” title_text=”3″ align=”center” _builder_version=”4.4.7″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

by Petter B\u00e4cklundAinekset: 1 valkosipulinkynsi3 kpl salottisipulia3 rkl oliivi\u00f6ljy\u00e43 dl arborioriisi\u00e42 dl valkoviini\u00e49 dl sienilient\u00e4150 g ruskeita herkkusieni\u00e420 g kuivattuja kanttarelleja(tai 200 g tuoreita)75 g voita3 dl raastettua Le Gruy\u00e8re AOP -juustoaSuolaa ja mustapippuria3 lehte\u00e4 mustakaalia2 oksaa rosmariiniaValmistus: Poista mustakaalin lehtiruoti ja kuivaa mustakaalia 100-asteisessa uunissa enint\u00e4\u00e4n tunnin ajan. Ota mustakaali uunista, kun se on […]<\/p>\n","protected":false},"author":1,"featured_media":226,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" custom_padding_last_edited=\"on|phone\" admin_label=\"Section\" module_id=\"reseptiheader\" _builder_version=\"4.9.7\" background_color=\"#343434\" background_color_gradient_direction=\"248deg\" background_enable_image=\"off\" background_size=\"contain\" background_position=\"bottom_center\" custom_padding=\"109px|||||\" custom_padding_tablet=\"60px||||false|false\" custom_padding_phone=\"30px||||false|false\" da_popup_slug=\"reseptiheader\" da_disable_devices=\"off|off|off\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\" make_equal=\"on\" custom_padding_last_edited=\"on|phone\" _builder_version=\"4.4.2\" custom_padding=\"49px||0px|||\" custom_padding_tablet=\"||0px||false|false\" custom_padding_phone=\"\"][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\" animation_style=\"slide\" animation_direction=\"left\" custom_css_main_element=\"margin:auto;\"][et_pb_post_title meta=\"off\" featured_image=\"off\" _builder_version=\"4.4.2\" title_text_color=\"#ffe0bc\" title_font_size=\"56px\" text_orientation=\"right\" custom_margin=\"-40px||5px||false|false\" custom_margin_tablet=\"\" custom_margin_phone=\"\" custom_margin_last_edited=\"on|phone\" title_text_align_tablet=\"center\" title_text_align_phone=\"\" title_text_align_last_edited=\"on|phone\" title_font_size_tablet=\"50px\" title_font_size_phone=\"31px\" title_font_size_last_edited=\"on|desktop\"][\/et_pb_post_title][et_pb_text _builder_version=\"4.4.2\" text_orientation=\"right\" background_layout=\"dark\" custom_margin=\"||21px|||\" text_orientation_tablet=\"center\" text_orientation_phone=\"\" text_orientation_last_edited=\"on|phone\"]\n

by Petter B\u00e4cklund<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\"][et_pb_post_title title=\"off\" meta=\"off\" _builder_version=\"4.4.2\" position_origin_a=\"center_center\" vertical_offset=\"-137px\" width=\"100%\" custom_margin=\"-30px||||false|false\" custom_margin_tablet=\"0px||||false|false\" custom_margin_phone=\"\" custom_margin_last_edited=\"on|phone\" animation_style=\"slide\" animation_direction=\"right\" box_shadow_style=\"preset3\"][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\"1\" admin_label=\"Section\" module_id=\"resepticontent\" _builder_version=\"4.9.7\" use_background_color_gradient=\"on\" background_color_gradient_start=\"#ddd6c2\" background_color_gradient_end=\"#ffffff\" custom_padding=\"0px|||||\" hover_enabled=\"0\" da_popup_slug=\"resepticontent\" da_disable_devices=\"off|off|off\" sticky_enabled=\"0\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.4.2\" animation_style=\"fade\"][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\"][et_pb_text _builder_version=\"4.4.7\" text_orientation=\"right\" custom_padding=\"||20px|||\" text_orientation_tablet=\"left\" text_orientation_phone=\"\" text_orientation_last_edited=\"on|tablet\"]\n

Ingredients:<\/h4>\n1 clove of garlic\n3 shallots\n3 tbsp olive oil\n3 dl arborio rice\n2 dl white wine\n9 dl mushroom broth\n150 g baby portobello\nmushrooms\n20 g dried chanterelles\n(or 200 g fresh ones)\n75 g butter\n3 dl grated Le Gruy\u00e8re AOP\n3 black cabbage leaves\nGround black pepper and salt\nFresh rosemary (2 twigs)\n\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.4.2\"][et_pb_text _builder_version=\"4.4.7\" text_orientation_tablet=\"left\" text_orientation_phone=\"\" text_orientation_last_edited=\"on|tablet\"]\n

Cook:<\/h4>\nRemove the stalks from the black cabbage and dry in the oven at 100\u00b0C for up to one hour. Take the cabbage out of the oven when it has got some colour but is not burned.\n\nPeel and finely chop the garlic and shallots. Bring the broth to a boil and keep it heated for later use.\n\nFry the garlic and shallots in olive oil in a heavy saucepan until transparent. Add the rice, raise the temperature and fry until it becomes shiny. Add the wine and bring it to a boil.\n\nThen add the broth to the saucepan while stirring the risotto. Start by adding 3-4 dl of broth and later add 1 dl at a time as the rice absorbs the broth.Cook on low heat and stir regularly. The rice is finished after about 15-20 minutes (firm texture). Slice the mushrooms and fry them in 50g of butter. Season with salt and pepper. Add the mushrooms to the rice and add grated Gruy\u00e8re AOP.\n\nReady to be served with a couple of small knobs of butter, grated Gruy\u00e8re AOP cheese, black cabbage and some rosemary. Enjoy the risotto with a glass of Chardonnay.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.4.2\" width=\"100%\" max_width=\"433px\" animation_style=\"slide\"][et_pb_column type=\"4_4\" _builder_version=\"4.4.2\"][et_pb_image src=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/petter_backlund.jpg\" align=\"center\" _builder_version=\"4.4.2\" width=\"34%\" module_alignment=\"center\" custom_margin=\"||13px|||\" border_radii=\"on|100%|100%|100%|100%\" border_width_all=\"3px\" border_color_all=\"#ffe0bc\" box_shadow_style=\"preset3\"][\/et_pb_image][et_pb_text _builder_version=\"4.4.2\" text_text_color=\"#242424\" text_font_size=\"19px\" text_orientation=\"center\" custom_padding=\"||23px|||\"]@petter_backlund<\/a>[\/et_pb_text][et_pb_image src=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/3.jpg\" title_text=\"3\" align=\"center\" _builder_version=\"4.4.7\" box_shadow_style=\"preset3\"][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":""},"yoast_head":"\nSienirisotto - The Stories of Le Gruy\u00e9re AOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sienirisotto - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"by Petter B\u00e4cklundAinekset: 1 valkosipulinkynsi3 kpl salottisipulia3 rkl oliivi\u00f6ljy\u00e43 dl arborioriisi\u00e42 dl valkoviini\u00e49 dl sienilient\u00e4150 g ruskeita herkkusieni\u00e420 g kuivattuja kanttarelleja(tai 200 g tuoreita)75 g voita3 dl raastettua Le Gruy\u00e8re AOP -juustoaSuolaa ja mustapippuria3 lehte\u00e4 mustakaalia2 oksaa rosmariiniaValmistus: Poista mustakaalin lehtiruoti ja kuivaa mustakaalia 100-asteisessa uunissa enint\u00e4\u00e4n tunnin ajan. Ota mustakaali uunista, kun se on […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/\" \/>\n<meta property=\"og:site_name\" content=\"The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-02T11:21:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/risotto-metsasienilla-ja-juustolla-full.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"798\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/\",\"url\":\"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/\",\"name\":\"Sienirisotto - The Stories of Le Gruy\u00e9re AOP\",\"isPartOf\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/#website\"},\"datePublished\":\"2021-09-02T11:19:42+00:00\",\"dateModified\":\"2021-09-02T11:21:59+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/gruyerestories.com\/archive\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sienirisotto\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/#website\",\"url\":\"https:\/\/gruyerestories.com\/archive\/\",\"name\":\"The Stories of Le Gruy\u00e9re AOP\",\"description\":\"Share your story about Le Gruy\u00e8re AOP for a chance to win!\",\"publisher\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/gruyerestories.com\/archive\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/#organization\",\"name\":\"The Stories of Le Gruy\u00e9re AOP\",\"url\":\"https:\/\/gruyerestories.com\/archive\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/le-gruyere-logo.svg\",\"contentUrl\":\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/04\/le-gruyere-logo.svg\",\"width\":1,\"height\":1,\"caption\":\"The Stories of Le Gruy\u00e9re AOP\"},\"image\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sienirisotto - The Stories of Le Gruy\u00e9re AOP","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gruyerestories.com\/archive\/fi\/sienirisotto\/","og_locale":"en_US","og_type":"article","og_title":"Sienirisotto - The Stories of Le Gruy\u00e9re AOP","og_description":"by Petter B\u00e4cklundAinekset: 1 valkosipulinkynsi3 kpl salottisipulia3 rkl oliivi\u00f6ljy\u00e43 dl arborioriisi\u00e42 dl valkoviini\u00e49 dl sienilient\u00e4150 g ruskeita herkkusieni\u00e420 g kuivattuja kanttarelleja(tai 200 g tuoreita)75 g voita3 dl raastettua Le Gruy\u00e8re AOP -juustoaSuolaa ja mustapippuria3 lehte\u00e4 mustakaalia2 oksaa rosmariiniaValmistus: Poista mustakaalin lehtiruoti ja kuivaa mustakaalia 100-asteisessa uunissa enint\u00e4\u00e4n tunnin ajan. 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