{"id":2862,"date":"2016-06-16T00:00:00","date_gmt":"2016-06-16T00:00:00","guid":{"rendered":"https:\/\/borges.es\/blog\/tercer-finalista-receptes-amb-historia\/"},"modified":"2018-06-05T14:16:52","modified_gmt":"2018-06-05T14:16:52","slug":"tercer-finalista-receptes-amb-historia","status":"publish","type":"post","link":"https:\/\/borges.es\/ca\/blog\/tercer-finalista-receptes-amb-historia\/","title":{"rendered":"Tercer finalista del nostre concurs Receptes amb Hist\u00f2ria"},"content":{"rendered":"<p>Aquesta \u00e9s la Recepta amb Hist\u00f2ria de\u00a0<strong>Nil Pont i Pujol<\/strong>, el tercer\u00a0finalista del nou concurs de Borges.\u00a0<span style=\"color: #ff0000;\"><strong><\/p>\n<p>Els 44 anys de la meva mare<\/strong><\/span><\/p>\n<p>Per explicar la recepta del meu exquisit Risotto del xampinyons em remuntar\u00e9 al 3 de novembre del 2013, dia que la meva mare complia 44 anys i els germans amb les parelles venien a casa a sopar. Amb aquest context vaig comen\u00e7ar a tenir les idees m\u00e9s clares sobre el meu possible futur laboral (tot i els mils dubtes que encara tinc&#8230;) i la meva gran devoci\u00f3: la cuina.<\/p>\n<p>B\u00e9, disculpeu, em presentar\u00e9 i despr\u00e9s seguir\u00e9 amb la hist\u00f2ria de la meva recepta. Em dic Nil Pont i Pujol, s\u00f3c de Lloret de Mar i s\u00f3c un <em>freaky<\/em>\u00a0de la cuina; m\u2019apassiona, em passo una gran part del dia veient receptes originals i cuinant-les, fotos a les xarxes socials, llegint llibres de cuina, etc.<\/p>\n<p>Tot va comen\u00e7ar, com deia, el 3 de novembre del 2013, dia en que ens reun\u00edem els cinc germans, les parelles dels tres germans grans (jo s\u00f3c el quart) i els pares per celebrar l\u2019aniversari de la meva mare. Fins llavors, quan ens trob\u00e0vem tots a casa per celebrar qualsevol aniversari, la meva mare sempre \u00e9s qui feia els sopars i jo l\u2019ajudava i, si podia, hi afegia algun petit detall que creia que hi podia quedar b\u00e9 o m\u2019encarregava dels postres.<\/p>\n<p>Per\u00f2 aquest dia vaig voler ser jo l\u2019encarregat de tot el sopar! En tenia moltes ganes, sabia que el risotto era un plat que em podia quedar b\u00e9 i volia sorprendre a tots els convidats.<\/p>\n<p>Aix\u00ed que m\u2019hi vaig posar seguint els passos de la p\u00e0gina web que m\u2019apassionava; la talpascual. M\u2019hi vaig posar amb una energia i una sensaci\u00f3 interna que no acabava d\u2019entendre per\u00f2 em feia estar molt i molt a gust, semblant a la sensaci\u00f3 de les papallones a la panxa de quan t\u2019est\u00e0s enamorant.<\/p>\n<p>No s\u00f3c una persona que acostumi a tirar-me flors gaire sovint, m\u00e9s aviat el contrari. M\u2019atabala ser el centre d\u2019atenci\u00f3 de tothom i que comencin a avaluar el plat que m\u2019hi he deixat la pell cuinant. Per\u00f2 aquell dia, quan vaig provar el risotto per saber com havia quedat, el vaig trobar bon\u00edssim, de restaurant de categoria!<\/p>\n<p>Mentre esper\u00e0vem que arrib\u00e9s tothom vaig acabar de decorar el past\u00eds que tamb\u00e9 havia preparat per la meva mare i amb el meu pare i la Nora, la meva germana petita, vam parar i decorar la taula. <\/p>\n<p>Van comen\u00e7ar a arribar els germans grans amb les parelles: el Pol i la Cl\u00e0udia, la Nina i el Francis i la Naima i en Pep.\u00a0Quan quedava ben poc perqu\u00e8 arrib\u00e9s la mare de treballar ja ho ten\u00edem tot enllestit. Va arribar, la vam felicitar, petonets amunt i petonets avall i vam seure\u00a0a taula. En aquest moment els nervis m\u2019estaven acorralant&#8230; Vam servir\u00a0els plats del risotto i abans que l\u2019hagu\u00e9s provat, en Pol, el segon m\u00e9s gran, ja deia\u00a0que era el millor risotto que havia provat mai! Despr\u00e9s tot va ser una allau de felicitacions&#8230; Gaireb\u00e9 ni m\u2019ho creia, se\u2019m van posar els ulls plorosos i tot.<\/p>\n<p>Des d&#8217;aquell dia\u00a0compto els dies que queden\u00a0per celebrar un altre aniversari amb la fam\u00edlia i penso en quins plats puc preparar per sorprendre\u2019ls a tots.<\/p>\n<p>He d\u2019admetre que no m\u2019agrada gaire estudiar i tinc for\u00e7a clar que far\u00e9 el m\u00f2dul de grau mitj\u00e0 en cuina, que \u00e9s on realment gaudeixo i sempre aprenc coses noves que em fascinen.<\/p>\n<p>Aix\u00ed que Francis Paniego, si algun dia necessites un ajudant de cuina amb una gran energia i motivaci\u00f3 per aprendre, ja saps amb qui comptar&#8230;<\/p>\n<p><strong><\/strong><\/p>\n<p><span style=\"color: #ff0000;\"><strong>RISOTTO DE XAMPINYONS<\/strong><\/span><\/p>\n<p><strong>Dificultat: <\/strong>Mitja<br \/><strong>Temps de preparaci\u00f3: <\/strong>45 minuts<br \/><strong>Comensals: <\/strong>M\u00e9s de 6<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>750 grams d\u2019arr\u00f2s rod\u00f3<br \/>450 grams de xampinyons<br \/>2 copes de vi blanc<br \/>3 cebes mitjanes<br \/> 10 dents d\u2019all<br \/> 200 grams de mantega<br \/>125 grams de formatge parmes\u00e0 ratllat<br \/>2 litres i mig de caldo de pollastre<br \/> Oli d\u2019oliva Borges verge extra<br \/>Pebre negre m\u00f2lt<br \/>Sal<br \/>5 ramells de julivert<\/p>\n<p><strong>Pas a pas:<\/strong><\/p>\n<p>1r\u00a0En primer lloc, piquem les cebes i cinc dents d\u2019all i les posem a la paella a foc mitj\u00e0 fins que quedin dauradetes.<\/p>\n<p>2n Tot seguit, afegim l\u2019arr\u00f2s a la mateixa paella, el remenem durant un minut i hi afegim les copes de vi blanc fins que s\u2019evapori \u00a0l\u2019alcohol.<\/p>\n<p>3r\u00a0Un cop evaporat el vi, afegirem tres cullerots del caldo de pollastre. Un cop l\u2019arr\u00f2s les hagi absorbit, n\u2019afegirem una cullerada rere l\u2019altra fins acabar el caldo.<\/p>\n<p>4t\u00a0A continuaci\u00f3, piquem l\u2019all restant i els ramells de julivert i els saltegem durant uns 5 minuts a foc mitj\u00e0 a una paella a part de la que tenim l\u2019arr\u00f2s. Tallem els xampinyons a l\u00e0mines (en cas que no vinguin tallats) i els afegim en aquesta mateixa paella durant 5 minuts m\u00e9s.<\/p>\n<p>5\u00e8\u00a0Afegim aquest darrer saltejat de xampinyons a la paella on hi tenim l\u2019arr\u00f2s i ho remenem uns 3 minuts.<\/p>\n<p>6\u00e8\u00a0Ja per acabar, incorporem la mantega i el formatge parmes\u00e0 ratllat i ho anirem remenant fins que es fongui. Llest per menjar!<\/p>\n<p><a href=\"https:\/\/borges.es\/wp-content\/uploads\/sites\/7\/2016\/06\/WhatsApp-Image-20160609.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/borges.es\/wp-content\/uploads\/sites\/7\/2016\/06\/WhatsApp-Image-20160609.jpg\" alt=\"Borges - Recetas con Historia - Risotto de champi\u00f1ones\" width=\"1200\" height=\"1600\" class=\"alignnone size-full wp-image-11111115601\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aquesta \u00e9s la Recepta amb Hist\u00f2ria de\u00a0Nil Pont i Pujol, el tercer\u00a0finalista del nou concurs de Borges.\u00a0 Els 44 anys&#8230;<\/p>\n","protected":false},"author":2,"featured_media":1854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[1811,1923,1922,1897,1894,1893,1805,1770,1764,687,489],"class_list":["post-2862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-ca","tag-cuinar","tag-risotto-de-xampinyons","tag-risotto","tag-receptes-amb-historia","tag-finalista","tag-concurs","tag-recepta","tag-receptes","tag-cuina","tag-arroz-ca","tag-champinones-ca"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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