{"version":"1.0","provider_name":"Diario de Estilo","provider_url":"https:\/\/diariodeestilo.es\/en\/","author_name":"cocinaDsastre","author_url":"https:\/\/diariodeestilo.es\/en\/author\/cocinadsastre\/","title":"Risotto with black truffle and oyster mushrooms - Diario de Estilo","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"CXdCeROhcR\"><a href=\"https:\/\/diariodeestilo.es\/en\/2021\/03\/05\/risotto-with-black-truffles-and-oyster-mushrooms\/\">Risotto with black truffle and oyster mushrooms<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/diariodeestilo.es\/en\/2021\/03\/05\/risotto-with-black-truffles-and-oyster-mushrooms\/embed\/#?secret=CXdCeROhcR\" width=\"600\" height=\"338\" title=\"&#8220;Risotto with black truffle and oyster mushrooms&#8221; &#8212; Diario de Estilo\" data-secret=\"CXdCeROhcR\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(\/[^a-zA-Z0-9]\/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),l=0;l<n.length;l++)n[l].style.display=\"none\";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if(\"link\"===t.message)if(s=d.createElement(\"a\"),a=d.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/diariodeestilo.es\/wp-content\/uploads\/2021\/03\/Cabecera-Risotto-con-trufa-negra-y-setas-1.jpg","thumbnail_width":1003,"thumbnail_height":640,"description":"For 4 people. Difficulty: medium\/low. Cooking time: Around 30 minutes. Ingredients: &#8211; 1 very fresh truffle of approx. 30g. &#8211; 100g of grated Parmesan cheese. &#8211; 300g of rice*. &#8211; a generous handful of seasonal oyster mushrooms**. &#8211; 1 glass of white wine. &#8211; 1 diced red onion. &#8211; 2 cloves of crushed garlic. &#8211; 4 soup spoonfuls of EVOO (extra virgin olive oil). &#8211; 1 litre of chicken broth, or vegetable for vegetarians. &#8211; (optional) 2 soup spoonfuls of concentrated meat broth. Cooking method: Put the broth to heat over a medium heat and we turn it down when it starts to boil keeping it covered at all times. The important thing is that it does not stop boiling for when we need it: in the risotto, unlike other types of rice dishes such [&hellip;]"}