{"id":369,"date":"2016-10-01T20:52:54","date_gmt":"2016-10-01T19:52:54","guid":{"rendered":"http:\/\/entrelapoireetlefromage.com\/entrelapoireetlefromage.com\/?p=369"},"modified":"2026-02-07T10:15:37","modified_gmt":"2026-02-07T09:15:37","slug":"risotto-aux-cepes","status":"publish","type":"post","link":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2016\/10\/01\/risotto-aux-cepes\/","title":{"rendered":"Comment R\u00e9aliser un Risotto aux C\u00e8pes Parfait"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le riz Arborio est une vari\u00e9t\u00e9&nbsp;italienne de riz employ\u00e9e dans le cadre de la pr\u00e9paration du risotto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Originaire de la ville du m\u00eame nom, situ\u00e9e dans le Val P\u00f4, ce riz pi\u00e9montais se caract\u00e9rise par des grains courts et arrondis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sa teneur \u00e9lev\u00e9e en amidon lui conf\u00e8re une grande capacit\u00e9 d&rsquo;absorption, ce qui permet de pr\u00e9server le caract\u00e8re cr\u00e9meux du risotto.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Plat automnal par excellence, ce risotto aux parfums de sous-bois conviendra parfaitement \u00e0 l&rsquo;\u00e9laboration de vos&nbsp;menus de f\u00eates.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les c\u00e8pes apporteront une douce saveur de noisette \u00e0 ce plat agr\u00e9ment\u00e9 de parmesan r\u00e2p\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Veillez \u00e0 ne pas trop saler le risotto si vous utilisez du bouillon de volaille pr\u00eat \u00e0 l&#8217;emploi, car celui-ci sera d\u00e9j\u00e0 sal\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/10\/Risotto-aux-Cepes-1.png\" alt=\"\" class=\"wp-image-15957\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/10\/Risotto-aux-Cepes-1.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/10\/Risotto-aux-Cepes-1-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de pr\u00e9paration: 15 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de cuisson: 30 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingr\u00e9dients: (Pour&nbsp;4 personnes)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350 g de riz Arborio<\/li>\n\n\n\n<li>350 g de c\u00e8pes de Bordeaux<\/li>\n\n\n\n<li>80 g de parmesan r\u00e2p\u00e9<\/li>\n\n\n\n<li>20 g de beurre<\/li>\n\n\n\n<li>1 oignon<\/li>\n\n\n\n<li>1 gousse d\u2019ail<\/li>\n\n\n\n<li>1,5 l de bouillon de volaille<\/li>\n\n\n\n<li>20 cl de vin blanc sec<\/li>\n\n\n\n<li>7 cl d\u2019huile d\u2019olive (environ 4 c \u00e0 s)<\/li>\n\n\n\n<li>quelques brins de persil plat<\/li>\n\n\n\n<li>quelques copeaux de parmesans<\/li>\n\n\n\n<li>sel, poivre noir<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/10\/Risotto-aux-Cepes-3.png\" alt=\"\" class=\"wp-image-15958\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/10\/Risotto-aux-Cepes-3.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/10\/Risotto-aux-Cepes-3-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Instructions:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nettoyez les c\u00e8pes avec une brosse, rincez-les rapidement et coupez-les en morceaux. R\u00e9servez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pelez et \u00e9mincez l&rsquo;ail et l&rsquo;oignon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans une po\u00eale, faites revenir les c\u00e8pes dans le beurre jusqu\u2019\u00e0 \u00e9vaporation du jus de cuisson. Ajoutez l\u2019ail et poursuivez la cuisson des champignons afin qu\u2019ils dorent. Salez, poivrez et r\u00e9servez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans une po\u00eale, faites revenir l\u2019oignon dans l\u2019huile d\u2019olive jusqu\u2019\u00e0 ce qu\u2019il deviennent translucide.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajoutez le riz. Lorsque qu\u2019il commence \u00e0 cr\u00e9piter, versez le vin blanc. Laissez-le s\u2019\u00e9vaporer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verser alors une louche de bouillon et laissez r\u00e9duire. R\u00e9p\u00e9tez l\u2019op\u00e9ration jusqu\u2019\u00e0 absorption totale du liquide.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajouter ensuite les c\u00e8pes revenus, le persil cisel\u00e9 et le parmesan r\u00e2p\u00e9. Salez si besoin, poivrez et m\u00e9langez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servez le risotto bien chaud, parsem\u00e9 de quelques copeaux de parmesan et de persil cisel\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le riz Arborio est une vari\u00e9t\u00e9&nbsp;italienne de riz employ\u00e9e dans le cadre de la pr\u00e9paration du risotto. Originaire de la ville du m\u00eame nom, situ\u00e9e &hellip; <\/p>\n","protected":false},"author":1,"featured_media":15957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[448,757,226,250],"class_list":["post-369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-5accompagnements","tag-cepes-de-bordeaux","tag-cuisine-italienne","tag-parmesan","tag-risotto"],"_links":{"self":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=369"}],"version-history":[{"count":9,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/369\/revisions"}],"predecessor-version":[{"id":15959,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/369\/revisions\/15959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media\/15957"}],"wp:attachment":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}