{"version":"1.0","provider_name":"Gustini - Passione italiana","provider_url":"https:\/\/www.gustini.fr\/blog","author_name":"Jens Depenau","author_url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/","title":"Risotto : Quel riz pour quoi ? - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"v7npFfddje\"><a href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/risotto-riz-quelle-variete-pour-quel-usage\/\">Risotto : Quel riz pour quoi ?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/risotto-riz-quelle-variete-pour-quel-usage\/embed\/#?secret=v7npFfddje\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Risotto : Quel riz pour quoi ?\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"v7npFfddje\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.gustini.fr\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/risotto-beitragsbild.jpg","thumbnail_width":1650,"thumbnail_height":1238,"description":"En Allemagne, le riz bien cuit est a\u00e9r\u00e9 et granuleux, tandis que l'id\u00e9al italien est un risotto cr\u00e9meux et onctueux. La base de la pr\u00e9paration est de faire suer le riz avec des oignons dans du beurre, puis d'ajouter progressivement du bouillon. Pour un risotto parfait, le riz doit \u00eatre cuit \u00e0 l'ext\u00e9rieur tout en restant ferme \u00e0 l'int\u00e9rieur. Les vari\u00e9t\u00e9s privil\u00e9gi\u00e9es en Italie sont l'Arborio, le Vialone nano et le Carnaroli, qui sont riches en amidon et gardent leur forme \u00e0 la cuisson."}