{"id":331,"date":"2008-09-22T23:00:14","date_gmt":"2008-09-22T23:00:14","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=331"},"modified":"2008-09-22T23:00:14","modified_gmt":"2008-09-22T23:00:14","slug":"risotto-a-perfect-autumn-dishculinary-poetry","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/09\/22\/risotto-a-perfect-autumn-dishculinary-poetry\/","title":{"rendered":"Risotto-A perfect Autumn dish..culinary poetry"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2008\/09\/risotto-with-porcini.jpg?ssl=1\" title=\"risotto-with-porcini.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2008\/09\/risotto-with-porcini.thumbnail.jpg?ssl=1\" alt=\"risotto-with-porcini.jpg\" \/><\/a><br \/>\ncopyright, 2008, Maria Liberati\u00a0<br \/>\nWhat perfect way to\u00a0bring \u00a0in Fall than with a dish of risotto&#8230;perfect for those chilly, fall evenings. Risotto ..culinary poetry\u00a0for the senses..<br \/>\nRisotto is a dish that can please anyone because it can\u00a0be made with many different vegetables or\u00a0with just\u00a0 broth, butter\u00a0,\u00a0grated parmigiano-reggiano cheese and\u00a0some olive oil.\u00a0\u00a0<br \/>\nBut culinary &#8216;poesia&#8217; or poetry is the perfect desription for this perfect dish. Laborious to make, say some, but others call it a &#8216;labor of love&#8217;. For when you&#8217;re dish is finished cooking..you are sure to fall in love\u00a0 with the creamy smooth dish of rice.. it is a\u00a0dish that is an experience that evokes emotion and (hopefully) you are sharing this experience with someone special.. culinary &#8216;poesia&#8217; (poetry).<br \/>\n<strong>Risotto with Porcini Mushrooms<\/strong><br \/>\n1 \u00bd cups rice for risotto (arbori or carnaroli)<br \/>\n2 ozs., dried porcini mushrooms<br \/>\n1 envelope of saffron<br \/>\n1 tblsp butter<br \/>\n4 tblsps greated prmigiano-reggiano cheese<br \/>\n1\/3 onion<br \/>\n1 tablespoon extra virgin olive oil<br \/>\n4 cups vegetable broth<br \/>\n\u00bd cup dry white wine<br \/>\nPlace dried mushrooms in \u00bd cup warm water and let soak for 10 minutes.Chop onion and saute in olive oil, add in rice till toasted. Add in white wine, stir till liquid is absorbed. Add in \u00bd cup hot broth. Stir consistently and when liquid has been absorbed add in again and repeat. Add in musrhooms and the water they were soaked in. When liquid is absorbed add in broth and continue till cooked. Total of approx 15-18 minutes till al dente. At almost end of cooking. Dissolve saffron in 2 tblsps broth in seperate cup. Then add in, stir, when rice is al dente remove from heat. Stir in butter, parmigiano-reggiano cheese and serve hot. Serve with\u00a0 dry, white Pinot Grigio<br \/>\nL&#8217;appetito vien mangiando!!<br \/>\nMaria<br \/>\nFor more great recipes and tips get your copy of the bestelling book The Basic Art of Italian Cooking at <a href=\"https:\/\/www.marialiberati.com\/\">https:\/\/www.marialiberati.com<\/a><br \/>\n\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>copyright, 2008, Maria Liberati\u00a0 What perfect way to\u00a0bring \u00a0in Fall than with a dish of risotto&#8230;perfect for those chilly, fall evenings. Risotto ..culinary poetry\u00a0for the senses.. Risotto is a dish&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,7,11,24],"tags":[],"class_list":["post-331","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-cucina","category-recipes","category-risotto"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=331"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/331\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}