{"id":11006,"date":"2017-05-01T08:42:07","date_gmt":"2017-05-01T07:42:07","guid":{"rendered":"https:\/\/laabuelacarmen.com\/recetas\/risotto-ajo-negro-parmesano-anejo-e-iberico-del-valle-los-pedroches\/"},"modified":"2023-01-24T13:26:52","modified_gmt":"2023-01-24T12:26:52","slug":"black-garlic-iberico-pork-and-parmesan-risotto","status":"publish","type":"recetas","link":"https:\/\/laabuelacarmen.com\/en\/recetas\/black-garlic-iberico-pork-and-parmesan-risotto\/","title":{"rendered":"Black garlic, iberico pork and parmesan risotto"},"content":{"rendered":"<p><strong>INGREDIENTS: (Serves 4)<\/strong><\/p>\n<ul>\n<li>400 grams Arborio rice<\/li>\n<li>300 grams wild fresh mushrooms<\/li>\n<li>250 grams Iberico pork from Pedroches Valley<\/li>\n<li>2 cloves black garlic<\/li>\n<li>2 onions<\/li>\n<li>One glass Verdejo wine<\/li>\n<li>40 grams butter<\/li>\n<li>200 grams parmesan<\/li>\n<li>Salt<\/li>\n<li>3 tablespoons extra virgin olive oil<\/li>\n<li>1 litre of chicken stock<\/li>\n<\/ul>\n<p><strong>METHOD:<\/strong><\/p>\n<p>Finely chop the onions.<br \/>\nAdd the olive oil to the pan you are going to use for the risotto and gently cook the onion with a little salt.<br \/>\nOnce the onion is softened, add the chopped mushrooms. Cook gently until the mushrooms are tender.<br \/>\nAdd half the cubed pork meat. Once the meat has browned, add the glass of white wine. Once the wine has reduced and caramelised, add the rice.<br \/>\nThe secret to a good risotto is adding the stock little by Little, all the while stirring the rice to release the starch. Keep adding and stirring until the rice is cooked.<br \/>\nAdd the finely chopped black garlic, parmesan and the butter. Mix until creamy.<br \/>\nCut the rest of the pork into strips (1cm wide) and fry them with a little rosemary, thyme and salt.<\/p>\n<p><strong>PRESENTATION:<\/strong><br \/>\nServe the risotto with the pork strips arranged on top.<br \/>\n* Recipe by Miriam Cozar, Chef<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS: (Serves 4) 400 grams Arborio rice 300 grams wild fresh mushrooms 250 grams Iberico pork from Pedroches Valley 2 cloves black garlic 2 onions One glass Verdejo wine 40 grams butter 200 grams parmesan Salt 3 tablespoons extra virgin olive oil 1 litre of chicken stock METHOD: Finely chop the onions. Add the olive [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14430,"template":"","categorias":[117],"class_list":["post-11006","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","categorias-black-garlic-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas\/11006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas"}],"about":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/types\/recetas"}],"author":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media\/14430"}],"wp:attachment":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media?parent=11006"}],"wp:term":[{"taxonomy":"categorias","embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/categorias?post=11006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}