{"id":3027,"date":"2024-06-12T12:00:00","date_gmt":"2024-06-12T12:00:00","guid":{"rendered":""},"modified":"2026-06-28T23:50:58","modified_gmt":"2026-06-28T23:50:58","slug":"aprende-hacer-un-risotto-con-hongos-de","status":"publish","type":"post","link":"https:\/\/entrepalabrasmxdigital.com\/?p=3027","title":{"rendered":"Aprende a hacer un risotto con hongos de la mano del chef Alexis Ayala"},"content":{"rendered":"

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Lleg\u00f3 la temporada de hongos y setas comestibles. En M\u00e9xico, seg\u00fan datos de la UNAM, hay m\u00e1s de 250 mil especies, cocinarlos no es complicado y son deliciosos. El chef Alexis Ayala, al frente del restaurante Pargot, comparte su receta de risotto con hongos para que disfrutes en casa de este manjar.<\/div>\n

\u201cHay que atreverse a mezclar diferentes tipos de hongos, cada uno tiene su propio perfil organol\u00e9ptico y mezclarlos da un buen resultado por las texturas y sabores. Son perfectos para completar un risotto, que es un platillo f\u00e1cil de hacer, r\u00e1pido y que va con todo; puedes acompa\u00f1arlo de una copa de vino para disfrutarlo\u201d<\/i>, comenta el chef.<\/p>\n

En torno a los hongos existen muchas preguntas y Alexis Ayala, experto en el tema, esclarece algunas inc\u00f3gnitas, por ejemplo: c\u00f3mo seleccionarlos al momento de comprarlos, las adecuadas t\u00e9cnicas de limpieza, las mejores formas de cocinarlos y su \u00f3ptima conservaci\u00f3n.<\/p>\n

Los 5 tips de Alexis Ayala sobre los hongos
<\/span><\/p>\n

    \n
  • Los hongos deben sentirse al tacto firmes y h\u00famedos, si tienen consistencia babosa \u00a1no los compres!<\/span><\/li>\n
  • No laves los hongos porque el chorro directo de agua cambia su textura, se aguadan y pierden su sabor. \u00bfJab\u00f3n? Ni se te ocurra.<\/span><\/li>\n
  • La manera correcta para limpiarlos es con una brochita o un pa\u00f1o h\u00famedo. Hazlo con delicadeza, s\u00f3lo necesitan una suave pasada, sin tallarlos.<\/span><\/li>\n
  • Es recomendable cocinarlos despu\u00e9s de comprarlos, para conservar su frescura.<\/span><\/li>\n
  • Si no los preparas al momento, debes conservarlos en el refrigerador en un recipiente de pl\u00e1stico o metal, con papel absorbente abajo y arriba. No los tapes porque se aguadan y se ponen babosos.<\/span><\/li>\n<\/ul>\n

    Una vez que elegiste los hongos, es momento de preparar el risotto al estilo Pargot, el extraordinario restaurante concebido por el chef mexicano Alexis Ayala que tiene como misi\u00f3n seducir los sentidos con grandes platillos que enaltecen la gastronom\u00eda mexicana con toques mediterr\u00e1neos.<\/p>\n

    Risotto de hongos<\/b>
    Ingredientes:
    <\/span><\/p>\n

      \n
    • 360 g de arroz carnaroli (es m\u00e1s redondo, tiene m\u00e1s almid\u00f3n y queda m\u00e1s cremoso)<\/span><\/li>\n
    • Hongos variados<\/span><\/li>\n
    • 1 taza de agua (120 ml)<\/span><\/li>\n
    • Aceite de oliva<\/span><\/li>\n
    • \u00bd barra de mantequilla<\/span><\/li>\n
    • Sal de grano fino<\/span><\/li>\n
    • Echalote (2 dientes medianos)<\/span><\/li>\n
    • Vino blanco (medio caballito)<\/span><\/li>\n
    • Queso parmesano al gusto<\/span><\/li>\n<\/ul>\n
      Para decorar:
      <\/span><\/p>\n
        \n
      • Quelites<\/span><\/li>\n
      • Flores de cal\u00e9ndula<\/span><\/li>\n
      • Hoja de lavanda<\/span><\/li>\n<\/ul>\n

        Vinagreta:<\/p>\n

        Prep\u00e1rala con aceite de oliva, algunas flores y los brotes para darle frescura y una textura crocante y mucho color.<\/p>\n

        Preparaci\u00f3n:
        <\/span><\/p>\n

          \n
        • Corta el echalote finamente.<\/span><\/li>\n
        • Limpia los hongos y c\u00f3rtalos en forma laqueada<\/span><\/li>\n
        • Fr\u00ede el echalote con un poco de aceite de oliva y mantequilla. Agrega los hongos, mezcla y d\u00e9jalos sobre el fuego unos 5 minutos. <\/span><\/li>\n
        • S\u00e1calos del sart\u00e9n y reserva.<\/span><\/li>\n
        • En el mismo sart\u00e9n, dora ligeramente el arroz y cuando tome otro color agrega el fondo (caldo o agua) poco a poco. Conforme se evapore a\u00f1ade un poco m\u00e1s de agua, prueba la mezcla y sazona con una pizca de sal.<\/span><\/li>\n
        • Mueve constantemente el arroz y cuando est\u00e9 a media cocci\u00f3n agrega la mezcla de echalote y hongos.<\/span><\/li>\n
        • Cuando el arroz est\u00e9 casi al dente incorpora un dash de vino y mezcla.<\/span><\/li>\n
        • Sirve y decora con las flores, brotes y vinagreta.<\/span><\/li>\n<\/ul>\n


          Este y otros deliciosos platillos puedes encontrarlos en Pargot, cocina de autor con una propuesta honesta y franca pensada en apapachar a sus comensales con maravillosas creaciones, con total respeto por la cultura mexicana, los cocineros tradicionales y el uso de los ingredientes.<\/p>\n

          Pargot, donde cada platillo nace del coraz\u00f3n<\/span><\/div>\n<\/div>\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          Lleg\u00f3 la temporada de hongos y setas comestibles. En M\u00e9xico, seg\u00fan datos de la UNAM, hay m\u00e1s de 250 mil especies, cocinarlos no es complicado y son deliciosos. El chef Alexis Ayala, al frente del restaurante Pargot, comparte su receta de risotto con hongos para que disfrutes en casa de este manjar. \u201cHay que atreverse […]<\/p>\n","protected":false},"author":2,"featured_media":3028,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[24],"class_list":["post-3027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-actualidad"],"yoast_head":"\nAprende a hacer un risotto con hongos de la mano del chef Alexis Ayala - EntrePalabras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/entrepalabrasmxdigital.com\/?p=3027\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aprende a hacer un risotto con hongos de la mano del chef Alexis Ayala - EntrePalabras\" \/>\n<meta property=\"og:description\" content=\"Lleg\u00f3 la temporada de hongos y setas comestibles. En M\u00e9xico, seg\u00fan datos de la UNAM, hay m\u00e1s de 250 mil especies, cocinarlos no es complicado y son deliciosos. El chef Alexis Ayala, al frente del restaurante Pargot, comparte su receta de risotto con hongos para que disfrutes en casa de este manjar. \u201cHay que atreverse […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/entrepalabrasmxdigital.com\/?p=3027\" \/>\n<meta property=\"og:site_name\" content=\"EntrePalabras\" \/>\n<meta property=\"article:published_time\" content=\"2024-06-12T12:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-28T23:50:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2024\/06\/d30c0365-ea21-76c7-6e6a-4f84a736a833.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"255\" \/>\n\t<meta property=\"og:image:height\" content=\"320\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"entrepalabras\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"entrepalabras\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/?p=3027#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/?p=3027\"},\"author\":{\"name\":\"entrepalabras\",\"@id\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/#\\\/schema\\\/person\\\/7e4adbd71849efdae7f005d1c49eb0b5\"},\"headline\":\"Aprende a hacer un risotto con hongos de la mano del chef Alexis Ayala\",\"datePublished\":\"2024-06-12T12:00:00+00:00\",\"dateModified\":\"2026-06-28T23:50:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/?p=3027\"},\"wordCount\":606,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/?p=3027#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/wp-content\\\/uploads\\\/2024\\\/06\\\/d30c0365-ea21-76c7-6e6a-4f84a736a833.jpg\",\"keywords\":[\"#actualidad\"],\"articleSection\":[\"Uncategorized\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/?p=3027#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/?p=3027\",\"url\":\"https:\\\/\\\/entrepalabrasmxdigital.com\\\/?p=3027\",\"name\":\"Aprende a hacer un risotto con hongos de la mano del chef Alexis Ayala - 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