{"id":10394,"date":"2021-06-09T16:40:14","date_gmt":"2021-06-09T16:40:14","guid":{"rendered":"https:\/\/www.risoflora.it\/uncategorized\/tortino-di-riso-con-pomodoro-rosmarino-e-basilico\/"},"modified":"2024-02-28T11:53:15","modified_gmt":"2024-02-28T11:53:15","slug":"tortino-di-riso-con-pomodoro-rosmarino-e-basilico","status":"publish","type":"post","link":"https:\/\/www.risoflora.it\/en\/il-classico-en\/tortino-di-riso-con-pomodoro-rosmarino-e-basilico\/","title":{"rendered":"Small pie with tomato, rosemary and basil"},"content":{"rendered":"<p>Grease the bottom of a pan with a little EVO oil, add the diced onion and let it soften for 10 minutes on low heat.<br \/>\nThen add the tomato puree, a little bit of basil and put in all the water, adjusting with a pinch of salt and letting it cook over moderate heat for 20 minutes.<br \/>\nMeanwhile, fill a small bowl with a little bit of oil and some chopped basil and rosemary and let marinate.<br \/>\nThen, in a risotto pan or frying pan, add a drizzle of EVO oil, pour in the rice and start toasting it over medium heat for a few minutes.<br \/>\nTouch the rice with the back of your finger, and if you feel it is very hot, the roasting is ready. Remove the sauce from the pan, add 4 ladles to the rice and begin cooking over medium heat. As the rice absorbs the sauce, add more until it is cooked to al dente.<br \/>\nTurn off the heat and sprinkle with Parmesan cheese and a drizzle of EVO oil, cover with a lid and let rest for a couple of minutes.<br \/>\nFinally, stir vigorously to mix the seasoning well, and your rice is ready!<br \/>\nWith the help of a pastry cup, form the pie dish, season with a few drops of oil and a basil leaf and serve immediately!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grease the bottom of a pan with a little EVO oil, add the diced onion and let it soften for 10 minutes on low heat. Then add the tomato puree, a little bit of basil and put in all the water, adjusting with a pinch of salt and letting it cook over moderate heat for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[68,70],"tags":[71,73,72,69],"class_list":["post-10394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-il-classico-en","category-recipes","tag-autumn","tag-spring","tag-summer","tag-winter"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/posts\/10394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/comments?post=10394"}],"version-history":[{"count":0,"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/posts\/10394\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/media\/9743"}],"wp:attachment":[{"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/media?parent=10394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/categories?post=10394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.risoflora.it\/en\/wp-json\/wp\/v2\/tags?post=10394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}