{"id":2088,"date":"2009-01-05T14:57:00","date_gmt":"2009-01-05T22:57:00","guid":{"rendered":"http:\/\/angrypirate.com\/wordpress\/2009\/01\/05\/risotto-with-chantrelles-and-asparagus\/"},"modified":"2009-01-05T14:57:00","modified_gmt":"2009-01-05T22:57:00","slug":"risotto-with-chantrelles-and-asparagus","status":"publish","type":"post","link":"https:\/\/www.alannarisse.com\/blog\/risotto-with-chantrelles-and-asparagus\/","title":{"rendered":"Risotto with Chantrelles and Asparagus"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_3TPwsqp9Ro8\/SWKQyVZWzgI\/AAAAAAAAAGI\/T_BuHfmNwBk\/s1600-h\/risotto.jpg\"><img decoding=\"async\" style=\"cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http:\/\/4.bp.blogspot.com\/_3TPwsqp9Ro8\/SWKQyVZWzgI\/AAAAAAAAAGI\/T_BuHfmNwBk\/s320\/risotto.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5287948106897739266\" \/><\/a><\/p>\n<p>Makes 3-4 servings<\/p>\n<p>  1 cup risotto (arborio) rice<br \/>  1 Tbsp olive oil<br \/>  4 cups broth<br \/>  1\/2 yellow onion diced<br \/>  1 bunch asparagus, tough ends snapped off and cut into 2&#8243; segments<br \/>  1\/4 cup chantrelle mushrooms, roughly chopped<br \/>  2 shitake mushrooms, roughly chopped<br \/>  6-8 fresh basil leaves, minced<br \/>  salt and pepper<br \/>  1\/8 cup Parmesan cheese<\/p>\n<p>Heat the broth in a large sauce pan over medium-low heat. In a separate large pot with high sides or dutch oven, saute onions in olive oil until tender. Add risotto and toast for about 5 minutes, stirring frequently. Add enough broth to cover the rice. Cook on medium-low heat. You&#8217;ll be adding broth slowly until most of the broth is gone and the rice is just tender. You may not use all 4 cups of broth, or may need to add a little water if you run out before the rice is done. Mid-way through, add the chopped mushrooms. When the rice is tender, add the asparagus and basil, cover, and let steam for 3-5 minutes. The asparagus should still be a little crisp and have a bright green color. Add a little bit of shredded Parmesan cheese, salt and pepper to taste. Your risotto should still be wet, but not overly soupy. The starch from the rice creates a nice creamy texture and you want just enough liquid in there to bring that out.<\/p>\n<p>Note about picking asparagus: The best time to cook with asparagus is when you can find the skinny, more tender stalks. Inspect the stalks for wrinkles or soggy &#8220;flowers&#8221;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 3-4 servings 1 cup risotto (arborio) rice 1 Tbsp olive oil 4 cups broth 1\/2 yellow onion diced 1 bunch asparagus, tough ends snapped off and cut into 2&#8243; segments 1\/4 cup chantrelle mushrooms, roughly chopped 2 shitake mushrooms, roughly chopped 6-8 fresh basil leaves, minced salt and pepper 1\/8 cup Parmesan cheese Heat [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-2088","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts\/2088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/comments?post=2088"}],"version-history":[{"count":0,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts\/2088\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/media?parent=2088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/categories?post=2088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/tags?post=2088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}