{"id":22935,"date":"2017-02-09T11:23:18","date_gmt":"2017-02-09T10:23:18","guid":{"rendered":"https:\/\/www.nonnonanni.it\/en\/ricetta-con-formaggio\/risotto-with-chestnuts-morels-and-fresco-spalmabile-2\/"},"modified":"2017-02-09T11:23:27","modified_gmt":"2017-02-09T10:23:27","slug":"risotto-with-chestnuts-morels-and-fresco-spalmabile","status":"publish","type":"ricette","link":"https:\/\/www.nonnonanni.it\/en\/cheese-recipe\/risotto-with-chestnuts-morels-and-fresco-spalmabile\/","title":{"rendered":"Risotto with Chestnuts, Morels and Fresco Spalmabile"},"content":{"rendered":"<p><strong>Sandra Salerno<\/strong>, author of the famous blog <strong><a href=\"http:\/\/www.untoccodizenzero.it\/\">Un Tocco di Zenzero<\/a><\/strong>\u00a0offers us this delectable autumn recipe made with chestnuts and morels. You absolutely must try it!<\/p>\n<\/p>\n<p>Begin by washing the mushrooms and putting them to soak in a bowl of hot water (to be reserved for cooking the rice) for at least 15-20 minutes. Then dry them by squeezing them well with your hands.<\/p>\n<p>Lightly saut\u00e9 the shallot in a copper pan with 2 tablespoons of extra virgin \u00a0olive oil.<\/p>\n<p>Add the rice and the <strong>chestnuts<\/strong>\u00a0<strong>, which you roasted (or steamed) and crumbled <\/strong>, and toast quickly (for about one minute). Then add the hot water and a pinch of salt and continue cooking on medium add more hot water little by little.<\/p>\n<p>When half the cooking time has passed, add the <strong>morels<\/strong> and their soaking water.<\/p>\n<p>Taste and season with salt, if necessary.<\/p>\n<p>When the rice is cooked but firm to the bite, remove the pan from the heat and <strong>stir in a tablespoon of Nonno Nanni Fresco Spalmabile to melt.<\/strong><\/p>\n<p>Add freshly ground pepper to the plate. Serve hot with a teaspoon of cheese.<\/p>\n<p><strong>Enjoy your meal!<\/strong><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sandra Salerno, author of the famous blog Un Tocco di Zenzero\u00a0offers us this delectable autumn recipe made with chestnuts and morels. You absolutely must try it! Begin by washing the mushrooms and putting them to soak in a bowl of hot water (to be reserved for cooking the rice) for at least 15-20 minutes. Then [&hellip;]<\/p>\n","protected":false},"featured_media":0,"menu_order":0,"template":"","class_list":["post-22935","ricette","type-ricette","status-publish","hentry","tag_ricette-first-courses","tag_ricette-vegetarian-recipes","occasions_recipes-dinner-for-two"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"<p>165 g Baldo or Carnaroli rice<br \/>\n1 small shallot<br \/>\n4-5 chestnuts<br \/>\n4-5 dried morels<br \/>\n1 heaping tablespoon Nonno Nanni Fresco Spalmabile<br \/>\nhot water, as needed (better if it's spring water, preferably not tap water)<br \/>\nextra virgin olive oil from Taggiasca or Garda olives, as needed<br \/>\nsalt & pepper<\/p>\n<p> <\/p>","titolo_ingredienti_ricetta_extra":"","testo_ingredienti_ricetta_extra":"","numero_persone":"2","tempo_preparzione":"30","difficolta_ricetta":"10","blogger_associato":[29876],"momento_di_gusto_associato":[29876],"video":"","id":"316","external_link":"","custom_logo":null,"title_videoricetta":"","videoricetta":"","videoricetta_cta_text":"","videoricetta_preview_desktop":null,"videoricetta_preview_mobile":null,"ricetta_payoff":"","ricetta_correlata":null,"ricetta_correlata_img":null},"_links":{"self":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette\/22935","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"acf:attachment":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media\/29876"}],"wp:attachment":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media?parent=22935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}