R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Pelez l’oignon et hachez le. Ajoutez le riz et le vin blanc. Faites cuire jusqu’\u00e0 absorption du vin. Hors feu ajoutez le beurre coup\u00e9 en parcelles ainsi que le parmesan et le cerfeuil hach\u00e9.<\/p>\n\n\n\n Dressage<\/strong>: Breuvage<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 30 minutes Ingr\u00e9dients:350 g de riz arborio1 litre de bouillon de volaille400 g de topinambours15 cl de vin blanc sec80 g de beurre4 cuillers \u00e0 soupe d’huile d’olive100 … 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-8266","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\/8266","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=8266"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8266\/revisions"}],"predecessor-version":[{"id":8267,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8266\/revisions\/8267"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
350 g de riz arborio
1 litre de bouillon de volaille
400 g de topinambours
15 cl de vin blanc sec
80 g de beurre
4 cuillers \u00e0 soupe d’huile d’olive
100 g d’oignons
2 branches de cerfeuil frais
30 g de parmesan
10 cl de jus de viande cors\u00e9.<\/p>\n\n\n\n
Pelez les topinambours.
Coupez-les en d\u00e9s d’1\/2 cm<\/p>\n\n\n\n
Faites-le revenir \u00e0 l’huile d’olive.
Lorsqu’il est translucide ajoutez-le aux topinambours.
Faites suer doucement quelques minutes.<\/p>\n\n\n\n
M\u00e9langez le tout.<\/p>\n\n\n\n
Ajoutez alors une louche de bouillon,
Lorsque le bouillon est absorb\u00e9, recommencez.
Le riz doit \u00eatre moelleux mais pas trop cuit.<\/p>\n\n\n\n
Servez sur assiettes chaudes et nappez de jus de viande.<\/p>\n\n\n\n
Un c\u00f4te du Ventoux (C\u00f4tes du Rh\u00f4ne)<\/p>\n","protected":false},"excerpt":{"rendered":"