{"id":10119,"date":"2018-04-08T22:31:53","date_gmt":"2018-04-08T22:31:53","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=10119"},"modified":"2018-11-21T12:22:54","modified_gmt":"2018-11-21T12:22:54","slug":"claudio-sadler-risotto-giallo-alla-milanese-al-salto","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/08\/claudio-sadler-risotto-giallo-alla-milanese-al-salto\/","title":{"rendered":"Claudio Sadler: Risotto giallo alla milanese al salto"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3><strong>Un piatto tipicamente lombardo, nato come piatto di recupero, oggi diventa una magnifica prelibatezza creata da <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-claudio-sadler-ristorante-sadler-milano\/\"><span style=\"color: #0000ff;\">Claudio Sadler<\/span><\/a>, chef e patron del ristorante stellato &#8220;Sadler&#8221; di Milano, con zafferano <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Aurum Julii<span style=\"color: #001000;\">.<\/span><\/span><\/a><br \/>\nUn\u2019attenta e consapevole produzione, valorizzando esperienze e saperi di una tradizione secolare, con moderni processi, ne garantiscono l\u2019eccellenza in termini di qualit\u00e0 gastronomica e purezza.\u00a0<\/strong><\/h3>\n<h3><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10120\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/08\/claudio-sadler-risotto-giallo-alla-milanese-al-salto\/image-4031\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?fit=1906%2C1268&amp;ssl=1\" data-orig-size=\"1906,1268\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;7.1&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D700&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1354808162&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.004&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10120\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?w=1906&amp;ssl=1 1906w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-83.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Ingredienti per 10 persone<\/strong><\/h3>\n<p>Riso Carnaroli gr. 600<br \/>\nScalogno gr. 40<br \/>\nZafferano in pistilli Aurum Julii 2 gr.<br \/>\nBrodo di carne l. 3<br \/>\nBurro fresco gr. 60<br \/>\nGrana padano 27 mesi gr. 80<br \/>\nBurro chiarificato gr. 100<\/p>\n<figure id=\"attachment_10121\" aria-describedby=\"caption-attachment-10121\" style=\"width: 250px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10121\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/08\/claudio-sadler-risotto-giallo-alla-milanese-al-salto\/image-4032\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?fit=1600%2C1600&amp;ssl=1\" data-orig-size=\"1600,1600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto wp-image-10121\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84-300x300.jpeg?resize=250%2C250\" alt=\"\" width=\"250\" height=\"250\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-84.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 250px) 100vw, 250px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10121\" class=\"wp-caption-text\">Zafferano Aurum Julii<\/figcaption><\/figure>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p>1. Far stufare uno scalogno tritato con poco olio e.v.o. e un cucchiaio di acqua, aggiungere il riso, lo zafferano in pistilli e quindi bagnare con il brodo di carne, far cuocere per 10 minuti aggiungendo brodo alla bisogna, tenere il riso al dente e poco cremoso, mantecare con pochissimo burro fresco e grana padano grattugiato. Aggiungere un tuorlo d\u2019uovo e quindi far raffreddare in frigorifero.<br \/>\n2. Formare quindi delle pallottole di circa 200 gr di peso, schiacciarle in una formina di cm 13 di diametro, uniformando lo spessore. Conservare in frigorifero per far indurire il tutto.<br \/>\n3. Scaldare una padella antiaderente e quindi aggiungere del burro chiarificato, arrostire il riso e dorarlo bene da ambo i lati, servire.<\/p>\n<figure id=\"attachment_7505\" aria-describedby=\"caption-attachment-7505\" style=\"width: 332px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7505\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-claudio-sadler-ristorante-sadler-milano\/image-3006\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105.jpeg?fit=981%2C1476&amp;ssl=1\" data-orig-size=\"981,1476\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105.jpeg?fit=199%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105.jpeg?fit=640%2C962&amp;ssl=1\" class=\"myFoto wp-image-7505\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105-199x300.jpeg?resize=332%2C500\" alt=\"\" width=\"332\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105.jpeg?resize=199%2C300&amp;ssl=1 199w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105.jpeg?resize=768%2C1156&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105.jpeg?resize=681%2C1024&amp;ssl=1 681w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-105.jpeg?w=981&amp;ssl=1 981w\" sizes=\"(max-width: 332px) 100vw, 332px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-7505\" class=\"wp-caption-text\">Claudio Sadler<\/figcaption><\/figure>\n<p><a href=\"http:\/\/www.sadler.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7497\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-claudio-sadler-ristorante-sadler-milano\/image-3001\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-3.png?fit=249%2C90&amp;ssl=1\" data-orig-size=\"249,90\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-3.png?fit=249%2C90&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-3.png?fit=249%2C90&amp;ssl=1\" class=\"aligncenter wp-image-7497 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-3.png?resize=249%2C90\" alt=\"\" width=\"249\" height=\"90\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Un piatto tipicamente lombardo, nato come piatto di recupero, oggi diventa una magnifica prelibatezza creata da Claudio Sadler, chef e patron del ristorante stellato &#8220;Sadler&#8221; di Milano, con zafferano Aurum [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[392,377,410,384],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - 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