{"id":1962,"date":"2015-09-05T15:31:00","date_gmt":"2015-09-05T15:31:00","guid":{"rendered":"https:\/\/walterferretto.com\/uncategorized\/risotto-e-gamberi\/"},"modified":"2021-07-16T11:58:08","modified_gmt":"2021-07-16T11:58:08","slug":"risotto-e-gamberi","status":"publish","type":"post","link":"https:\/\/walterferretto.com\/en\/starred-creations\/risotto-e-gamberi\/","title":{"rendered":"Risotto and shrimps"},"content":{"rendered":"\n<div class=\"wp-block-columns mt-3 mb-1 is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<ul class=\"mb-1 is-style-clean has-small-font-size wp-block-list\"><li><strong>Il riso&#8230;<\/strong><\/li><li>Carnaroli Gran Riserva<\/li><li><strong>Crustaceans&#8230;<\/strong><\/li><li>Red shrimps<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p class=\"has-small-font-size\">A classic recipe, rethought according to Walter Ferretto&#8217;s unique point of view. Carnaroli rice &#8220;Gran Riserva&#8221; with courgettes and red prawns, a dish that lends itself to many interpretations, and which skilfully combines the taste of risotto with the flavors of the sea.<\/p>\n<\/div>\n<\/div>\n\n<figure class=\"wp-block-gallery alignwide columns-1 is-cropped is-style-default wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3.jpg\" alt=\"\" data-id=\"1502\" data-full-url=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3.jpg\" data-link=\"https:\/\/walterferretto.com\/pesce_3\/\" class=\"wp-image-1502\" srcset=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3.jpg 1920w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3-300x169.jpg 300w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3-1024x576.jpg 1024w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3-768x432.jpg 768w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3-1536x864.jpg 1536w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/pesce_3-600x338.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure><\/li><\/ul><\/figure>\n\n<figure class=\"wp-block-gallery alignwide columns-1 is-cropped is-style-default wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo.jpg\" alt=\"\" data-id=\"940\" data-full-url=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo.jpg\" data-link=\"https:\/\/walterferretto.com\/secondo\/\" class=\"wp-image-940\" srcset=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo.jpg 1920w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo-300x169.jpg 300w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo-1024x576.jpg 1024w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo-768x432.jpg 768w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo-1536x864.jpg 1536w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/secondo-600x338.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Il riso&#8230; Carnaroli Gran Riserva Crustaceans&#8230; Red shrimps A classic recipe, rethought according to Walter Ferretto&#8217;s unique point of view. Carnaroli rice &#8220;Gran Riserva&#8221; with courgettes and red prawns, a dish that lends itself to many interpretations, and which skilfully combines the taste of risotto with the flavors of the sea.<\/p>\n","protected":false},"author":1,"featured_media":3001,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-liga_project_1.php","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[10,20],"tags":[],"class_list":["post-1962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starred-creations","category-first-course"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/comments?post=1962"}],"version-history":[{"count":4,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1962\/revisions"}],"predecessor-version":[{"id":3258,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1962\/revisions\/3258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/media\/3001"}],"wp:attachment":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/media?parent=1962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/categories?post=1962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/tags?post=1962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}