{"id":2424,"date":"2025-06-14T12:23:39","date_gmt":"2025-06-14T12:23:39","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2424"},"modified":"2025-06-14T12:23:39","modified_gmt":"2025-06-14T12:23:39","slug":"risotto-forestiere","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/06\/14\/risotto-forestiere\/","title":{"rendered":"Risotto foresti\u00e8re"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60 g of margarine<\/li>\n\n\n\n<li>100 g of onions, finely chopped<\/li>\n\n\n\n<li>2 cloves of garlic, crushed<\/li>\n\n\n\n<li>250 g of risotto rice<\/li>\n\n\n\n<li>100 ml of white wine<\/li>\n\n\n\n<li>20 g of dried morilles<\/li>\n\n\n\n<li>20 g of dried bolets<\/li>\n\n\n\n<li>11 lt of warm vegetable stock<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n\n\n\n<li>2.5 mg of saffron<\/li>\n\n\n\n<li>90 ml of double cream<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Soak the mushrooms in tepid water for 30 minutes. Strain and keep the water to make the stock to which the saffron is added.<\/li>\n\n\n\n<li>Soften the onions in the margarine, then add the rice and cook until translucent.<\/li>\n\n\n\n<li>Season with the pepper, pour in the wine and allow absorbing completely.<\/li>\n\n\n\n<li>Add the mushrooms and \u00bd the stock and allow this to absorb. Gradually add enough of the remaining stock to cook the rice.<\/li>\n\n\n\n<li>Finish with the cream.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with a salad.<\/p>\n","protected":false},"author":1,"featured_media":2425,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[179,178],"class_list":["post-2424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-bolets","tag-morilles"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2424"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2424\/revisions"}],"predecessor-version":[{"id":2426,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2424\/revisions\/2426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2425"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}