{"id":845,"date":"2021-05-26T17:00:41","date_gmt":"2021-05-26T15:00:41","guid":{"rendered":"https:\/\/tartines-et-spaghetti.fr\/?p=845"},"modified":"2021-05-26T19:06:46","modified_gmt":"2021-05-26T17:06:46","slug":"risotto-recette-de-base","status":"publish","type":"post","link":"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/risotto-recette-de-base\/","title":{"rendered":"Risotto (recette de base)"},"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 (recette de base)<\/h1>\n

[\/et_pb_text][et_pb_image _builder_version=\u00a0\u00bb3.8″ src=\u00a0\u00bbhttps:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/03\/P1150594-retouch\u00e9-scaled.jpg\u00a0\u00bb \/][et_pb_text _builder_version=\u00a0\u00bb3.8″ disabled=\u00a0\u00bboff\u00a0\u00bb disabled_on=\u00a0\u00bboff|off|off\u00a0\u00bb]<\/p>\n

En plat ou en accompagnement, le risotto est un incontournable de mes plats r\u00e9conforts.<\/span><\/p>\n

J\u2019adore le pr\u00e9parer et le d\u00e9guster bien chaud les soirs o\u00f9 j\u2019ai besoin de me vider la t\u00eate et de manger quelque chose de bon.\u00a0<\/span><\/p>\n

Pourtant \u00e0 chaque fois que j\u2019en fais, que je dis que j\u2019ai fais un risotto, il y a toujours quelqu\u2019un pour me dire \u201cJ\u2019en ai fait une fois, je l\u2019ai rat\u00e9\u201d ou \u201cNon c\u2019est trop long\/cher\/compliqu\u00e9 \u00e0 faire\u201d.\u00a0<\/span><\/p>\n

Ma r\u00e9action est toujours la m\u00eame : Comment, pourquoi, mais ? Si vous \u00eates d\u00e9j\u00e0 convaincu, sautez les paragraphes qui suivent : la recette est en dessous !\u00a0<\/span><\/p>\n

 <\/p>\n

Le risotto : Trop long ? Trop cher ? Trop compliqu\u00e9 ?<\/strong><\/h5>\n

 <\/p>\n

Le risotto c\u2019est long \u00e0 faire ? A moins de le pr\u00e9parer avec 20 000 accompagnements, non ce n\u2019est pas si long. Si vous ajoutez des champignons ou des l\u00e9gumes, il faut \u00e9videmment compter le temps de pr\u00e9paration de ces l\u00e9gumes. Au pire, le temps d\u2019\u00e9pluchage et de d\u00e9coupage d\u2019un oignon voir d\u2019une gousse d\u2019ail. Le riz cuit en seulement 20 minutes. En 30-35 minutes au pire vous aurez donc votre risotto pr\u00eat \u00e0 d\u00e9guster.\u00a0<\/span><\/p>\n

Contrairement \u00e0 des p\u00e2tes, vous \u00eates en effet oblig\u00e9s de rester devant le temps de la cuisson mais rien ne vous emp\u00eache de faire autre chose en m\u00eame temps. Vous pouvez vider le lave-vaisselle, passer un coup d\u2019\u00e9ponge sur le plan de travail, pr\u00e9parer les assiettes et les couverts dont vous avez besoin pour manger etc\u2026<\/span><\/p>\n

Si vous avez achet\u00e9 une bouteille de vin blanc, vous pouvez en profiter pour boire un verre, seul, ou accompagn\u00e9 pendant la cuisson. Un verre dans la main et votre cuill\u00e8re en bois dans l\u2019autre, vous aurez ainsi l\u2019impression d\u2019\u00eatre un grand chef. Vous pourrez discuter avec vos amis ou votre moiti\u00e9 tout en remuant votre riz d’un air inspir\u00e9.\u00a0<\/span><\/p>\n

Le risotto c\u2019est cher ? Tout d\u00e9pend de votre riz. On trouve des riz \u00e0 risotto \u00e0 des prix vari\u00e9es. Le mieux reste le riz arborio ou carnaroli qui vous permettra un risotto encore plus cr\u00e9meux.\u00a0<\/span><\/p>\n

Quant au reste des ingr\u00e9dients : de l\u2019eau, un cube de bouillon (ou un bouillon maison), du beurre, de l\u2019oignon, du parmesan\u2026 Rien de trop co\u00fbteux !\u00a0<\/span><\/p>\n

Pour le vin blanc, vous n\u2019\u00eates pas oblig\u00e9 d\u2019acheter une bouteille enti\u00e8re. (Sauf si vous \u00eates en train d\u2019en siroter un verre, ou plusieurs, avec Mod\u00e9ration pendant la cuisson) Pour une option \u00e9conomique, il existe des briquettes de vin blanc vendue par 3 \u00e0 environ 2 ou 3\u20ac.\u00a0<\/span><\/p>\n

Le secret d’un bon risotto :\u00a0<\/strong><\/h5>\n

Le risotto c\u2019est compliqu\u00e9 ? Non. Il y a simplement des \u00e9tapes simples \u00e0 suivre :\u00a0<\/span><\/p>\n

    \n
  • Choisir du riz carnaroli, arborio.\u00a0<\/span><\/li>\n
  • Ajouter les ingr\u00e9dients dans le bon ordre\u00a0<\/span><\/li>\n
  • Garder le bouillon chaud<\/span><\/li>\n
  • Ne pas l\u00e9siner sur la mati\u00e8re grasse\u00a0<\/span><\/li>\n<\/ul>\n

    Et je crois que c\u2019est tout alors plus aucune excuse pour avoir peur\u00a0 !<\/span><\/p>\n

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

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    Temps total : 30 min<\/strong><\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″][et_pb_text _builder_version=\u00a0\u00bb3.8″]<\/p>\n

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

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=\u00a0\u00bb1″ specialty=\u00a0\u00bboff\u00a0\u00bb prev_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb _builder_version=\u00a0\u00bb3.8″ background_color=\u00a0\u00bb#efefe6″ border_radii=\u00a0\u00bbon|15px|15px|15px|15px\u00a0\u00bb max_width=\u00a0\u00bb120%\u00a0\u00bb box_shadow_color=\u00a0\u00bb#c1baba\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset6″ box_shadow_blur=\u00a0\u00bb8″ box_shadow_spread=\u00a0\u00bb-4px\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb3.8″ background_color=\u00a0\u00bbrgba(239,239,230,0)\u00a0\u00bb border_radii=\u00a0\u00bbon|0px|0px|0px|0px\u00a0\u00bb border_color_all=\u00a0\u00bb#ffffff\u00a0\u00bb make_fullwidth=\u00a0\u00bbon\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb header_font=\u00a0\u00bbAlice|||on|||||\u00a0\u00bb header_font_size=\u00a0\u00bb24px\u00a0\u00bb text_font_size=\u00a0\u00bb42px\u00a0\u00bb header_line_height=\u00a0\u00bb1.2em\u00a0\u00bb]<\/p>\n

    Ingr\u00e9dients<\/h2>\n

    [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb17px\u00a0\u00bb]<\/p>\n

      \n
    • 320 g de riz Arborio\u00a0<\/span><\/li>\n
    • Un ou deux cubes de bouillon\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) <\/span><\/li>\n<\/ul>\n

      [\/et_pb_text][et_pb_image _builder_version=\u00a0\u00bb3.8″ src=\u00a0\u00bbhttps:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/03\/P1150572-retouch\u00e9-scaled.jpg\u00a0\u00bb \/][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb header_font=\u00a0\u00bbAlice|||on|||||\u00a0\u00bb header_font_size=\u00a0\u00bb24px\u00a0\u00bb text_font_size=\u00a0\u00bb42px\u00a0\u00bb header_line_height=\u00a0\u00bb1.2em\u00a0\u00bb max_width=\u00a0\u00bb120%\u00a0\u00bb]<\/p>\n

      Pr\u00e9paration<\/h2>\n

      [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb text_line_height=\u00a0\u00bb1.8em\u00a0\u00bb max_width=\u00a0\u00bb120%\u00a0\u00bb]<\/p>\n

        \n
      1. Mettez vos cubes de bouillon dans de l\u2019eau et faites la chauffer jusqu\u2019\u00e0 \u00e9bullition. Ensuite vous le conserverez bien chaud, \u00e0 feux doux.\u00a0<\/span><\/li>\n
      2. En attendant l’\u00e9bullition, hachez finement deux oignons et la gousse d\u2019ail si vous choisissez de l\u2019ajouter.\u00a0<\/span><\/li>\n
      3. 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
      4. 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
      5. Lorsque le vin blanc est quasiment \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 jusqu\u2019\u00e0 cuisson compl\u00e8te.<\/span><\/li>\n
      6. Le riz doit \u00eatre fondant \u00e0 l\u2019ext\u00e9rieur et l\u00e9g\u00e8rement ferme \u00e0 l’int\u00e9rieur. Ajoutez le parmesan, poivrez. Ajuster le poivre ou ajouter du sel.<\/span><\/li>\n
      7. Servez imm\u00e9diatement : votre risotto est pr\u00eat !\u00a0<\/span><\/li>\n<\/ol>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=\u00a0\u00bb4_4″][et_pb_image _builder_version=\u00a0\u00bb3.8″ src=\u00a0\u00bbhttps:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/03\/P1150537-retouch\u00e9-scaled.jpg\u00a0\u00bb \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

        Une recette classique de risotto nature. Vous pouvez l’agr\u00e9menter afin de cr\u00e9er des variantes gourmandes et diff\u00e9rentes !<\/p>\n","protected":false},"author":1,"featured_media":847,"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":[24],"tags":[],"yoast_head":"\nRisotto (recette de base) - Tartines & Spaghetti<\/title>\n<meta name=\"description\" content=\"une recette classique de risotto nature. Vous pouvez l'agr\u00e9menter afin de cr\u00e9er des variantes gourmandes et diff\u00e9rentes !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/risotto-recette-de-base\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto (recette de base) - Tartines & Spaghetti\" \/>\n<meta property=\"og:description\" content=\"une recette classique de risotto nature. 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