{"id":1235,"date":"2021-10-27T15:00:51","date_gmt":"2021-10-27T13:00:51","guid":{"rendered":"https:\/\/tartines-et-spaghetti.fr\/?p=1235"},"modified":"2021-11-02T21:49:58","modified_gmt":"2021-11-02T20:49:58","slug":"risotto-butternut-et-champignons","status":"publish","type":"post","link":"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/risotto-butternut-et-champignons\/","title":{"rendered":"Risotto Butternut et Champignons"},"content":{"rendered":"

[et_pb_section bb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bboff\u00a0\u00bb specialty=\u00a0\u00bboff\u00a0\u00bb next_background_color=\u00a0\u00bb#efefe6″ _builder_version=\u00a0\u00bb3.8″][et_pb_row _builder_version=\u00a0\u00bb3.8″ custom_margin=\u00a0\u00bb||-15px|\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb]<\/p>\n

Risotto Butternut<\/h1>\n

& Champignons<\/h1>\n

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4 Personnes<\/strong><\/p>\n

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Temps total : 40 min<\/strong><\/p>\n

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Difficult\u00e9 : D\u00e9butant<\/strong><\/p>\n

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Maintenant que vous ma\u00eetrisez le risotto classique et que vous connaissez ses secrets sur le bout des doigts (si ce n\u2019est pas le cas, je vous invite \u00e0 lire l\u2019article sur \u201cmon risotto classique\u201d, je vous propose une recette \u00e0 base de champignons et de butternut.\u00a0<\/span><\/p>\n

Pour r\u00e9aliser cette recette, j\u2019utilise le plus souvent un mix de champignons surgel\u00e9s. C\u2019est aussi ce que je vous conseille afin d\u2019obtenir des saveurs plus vari\u00e9es ! Ces m\u00e9langes forestiers contiennent souvent des c\u00e8pes, des champignons de Paris, des shitak\u00e9s et des pholiotes. Suivant les marques vous pouvez aussi y trouver des chanterelles (miam) ou des bolets. Le tout c\u2019est que le m\u00e9lange contienne des champignons avec beaucoup de go\u00fbts et de parfum tels que les c\u00e8pes ou les shitak\u00e9s par exemple !\u00a0<\/span><\/p>\n

\u00a0Ma d\u00e9couverte de l\u2019ann\u00e9e c\u2019est aussi un bouillon de c\u00e8pes en cubes que j\u2019ai trouv\u00e9 dans une \u00e9picerie italienne pr\u00e8s de chez mes parents. Il apporte une bonne odeur et un l\u00e9ger go\u00fbt de c\u00e8pes. Vous pouvez donc remplacer enti\u00e8rement ou partiellement votre bouillon habituel pour un bouillon de champignons pour cette recette si vous souhaitez accentuer la pr\u00e9sence des champignons.\u00a0\u00a0<\/span><\/p>\n

Concernant la butternut, je l\u2019incorpore en cubes tr\u00e8s cuits voir en pur\u00e9e. Elle apporte un c\u00f4t\u00e9 cr\u00e9meux, tr\u00e8s r\u00e9confortant et satisfaisant. C\u2019est une recette tr\u00e8s automnale qui vous permettra de d\u00e9guster la butternut autrement qu\u2019en soupe ou en gratin.\u00a0<\/span><\/p>\n

Je vous conseille de faire cuire la butternut \u00e0 la vapeur pour \u00e9viter d’ajouter trop d\u2019eau dans le risotto. J\u2019utilise pour ma part un panier \u00e0 vapeur m\u00e9tallique Ikea que je pose par-dessus une casserole d\u2019eau bouillante. Vous pourrez r\u00e9utiliser l\u2019eau pour dissoudre votre bouillon : pas de gaspillage !\u00a0<\/span><\/p>\n

Nous mangeons g\u00e9n\u00e9ralement ce risotto seul sans autre accompagnement car avec les champignons et la butternut il est tr\u00e8s rassasiant. Vous pouvez cependant le servir en accompagnement d\u2019une viande blanche simplement grill\u00e9e. <\/span><\/p>\n

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Ingr\u00e9dients<\/h2>\n

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    \n
  • 320 g de riz Arborio\u00a0<\/span><\/li>\n
  • 450gr de butternut<\/span><\/li>\n
  • 450gr de champignons surgel\u00e9s\u00a0<\/span><\/li>\n
  • Un cube de bouillon (l\u00e9gumes, poules, de c\u00e8pes au choix)\u00a0<\/span><\/li>\n
  • 900ml d\u2019eau chaude\u00a0<\/span><\/li>\n
  • Deux oignons<\/span><\/li>\n
  • Une gousse d\u2019ail (optionnel)\u00a0<\/span><\/li>\n
  • Du poivre<\/span><\/li>\n
  • 40g de beurre\u00a0<\/span><\/li>\n
  • 20ml d\u2019huile d\u2019olive\u00a0<\/span><\/li>\n
  • 60gr de Parmesan\u00a0<\/span><\/li>\n
  • un verre de vin blanc (optionnel mais recommand\u00e9)\u00a0<\/span><\/li>\n<\/ul>\n

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    Pr\u00e9paration<\/h2>\n

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      \n
    1. Coupez en d\u00e9s puis \u00e9pluchez votre butternut. Dans une casserole avec un fond d\u2019eau, laissez cuire votre butternut \u00e0 feu doux. Pensez \u00e0 remuer et ajouter un filet d\u2019eau de temps en temps si elle accroche au fond.<\/span><\/li>\n
    2. Mettez votre cube de bouillon dans de l\u2019eau et faites les chauffer jusqu\u2019\u00e0 \u00e9bullition. Ensuite vous le conserverez bien chaud, en le gardant \u00e0 feu doux.\u00a0<\/span><\/li>\n
    3. Faites revenir votre m\u00e9lange de champignons \u00e0 feu doux dans une po\u00eale pour qu\u2019il ait le temps de d\u00e9congeler.\u00a0<\/span><\/li>\n
    4. En attendant l’\u00e9bullition, h\u00e2chez finement deux \u00e9chalotes et la gousse d\u2019ail si vous choisissez de l\u2019ajouter.\u00a0<\/span><\/li>\n
    5. Dans un faitout chaud, faites fondre 40g de beurre puis ajoutez 20ml d\u2019huile d\u2019olive. Quand le beurre aura fondu, ajoutez l\u2019ail et l’oignon. Laissez les revenir \u00e0 feu doux jusqu\u2019\u00e0 ce qu\u2019ils deviennent transparents.\u00a0<\/span><\/li>\n
    6. Ajoutez votre riz en une seule fois et m\u00e9langez le bien \u00e0 la pr\u00e9paration. Il faut que le beurre englobe bien tous les grains de riz. Les grains doivent devenir translucides et le beurre doit s\u2019\u00e9vaporer un peu. D\u00e9glacer au vin blanc.<\/span><\/li>\n
    7. Lorsque le vin blanc se sera un peu \u00e9vapor\u00e9, ajouter une louche de bouillon. Lorsque le bouillon s\u2019\u00e9vapore (mais avant que le riz ne commence \u00e0 accrocher !) ajoutez une nouvelle louche de bouillon et r\u00e9p\u00e9tez cette op\u00e9ration. Au milieu de la cuisson, ajoutez vos champignons et votre pur\u00e9e de butternut au m\u00e9lange.\u00a0<\/span><\/li>\n
    8. Continuez \u00e0 ajouter du bouillon jusqu’\u00e0 la cuisson compl\u00e8te du riz.\u00a0<\/span><\/li>\n
    9. Le riz doit \u00eatre fondant \u00e0 l\u2019ext\u00e9rieur et l\u00e9g\u00e8rement ferme \u00e0 l’int\u00e9rieur. Ajoutez le parmesan, poivrez. Go\u00fbtez pour ajuster le poivre ou ajouter du sel si besoin.\u00a0<\/span>Servez imm\u00e9diatement : votre risotto est pr\u00eat !\u00a0<\/span><\/li>\n<\/ol>\n

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      Un risotto de butternut et champignons, une recette de saison r\u00e9confortante et cr\u00e9meuse. Elle permet d’appr\u00e9cier diff\u00e9remment la butternut.<\/p>\n","protected":false},"author":1,"featured_media":1241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[26,24,5,8],"tags":[],"yoast_head":"\nRisotto Butternut et Champignons - Tartines & Spaghetti<\/title>\n<meta name=\"description\" content=\"Un risotto de butternut et champignons, une recette de saison r\u00e9confortante et cr\u00e9meuse. 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