{"id":8254,"date":"2022-04-15T16:12:16","date_gmt":"2022-04-15T14:12:16","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=8254"},"modified":"2022-04-15T16:12:17","modified_gmt":"2022-04-15T14:12:17","slug":"risotto-au-parmesan","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/risotto-au-parmesan\/","title":{"rendered":"Risotto au parmesan"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de personnes: 4
Temps de pr\u00e9paration: 5 minutes
Temps de cuisson: 25 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
250 g de riz arborio
12 cl de vin blanc sec
2 oignons
1 litre de bouillon de volaille
100 g de parmesan r\u00e2p\u00e9
2 cuillers \u00e0 soupe d’huile d’olive
50 g de beurre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Pelez et hachez les oignons,
Faites colorer l’oignon \u00e0 l’huile d’olive dans une cocotte.
Ajoutez le riz et faites le craquer.<\/p>\n\n\n\n

Mouillez de vin blanc, m\u00e9langez et laissez r\u00e9duire jusqu’\u00e0 \u00e9vaporation du vin.<\/p>\n\n\n\n

Ajoutez alors une partie du bouillon, juste de quoi recouvrir le riz.
\u00c0 chaque fois que le bouillon est absorb\u00e9 recommencez l”op\u00e9ration.
Remuez le riz tout au long de la cuisson.<\/p>\n\n\n\n

En fin de cuisson ajoutez les 2\/3 du parmesan en pluie puis le beurre en parcelles.
Remuez jusqu’\u00e0 incorporation.<\/p>\n\n\n\n

Dressage :<\/strong>
Servez aussit\u00f4t avec le reste du parmesan en bol.<\/p>\n\n\n\n

Notes<\/strong>:
On peut ajouter de la cr\u00e8me en fin de pr\u00e9paration<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de personnes: 4Temps de pr\u00e9paration: 5 minutesTemps de cuisson: 25 minutes Ingr\u00e9dients:250 g de riz arborio12 cl de vin blanc sec2 oignons1 litre de bouillon de volaille100 g de parmesan r\u00e2p\u00e92 cuillers \u00e0 soupe d’huile d’olive50 g … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[57],"tags":[],"class_list":["post-8254","post","type-post","status-publish","format-standard","hentry","category-riz"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=8254"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8254\/revisions"}],"predecessor-version":[{"id":8255,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8254\/revisions\/8255"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}