{"id":8272,"date":"2022-04-15T16:18:31","date_gmt":"2022-04-15T14:18:31","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=8272"},"modified":"2022-04-15T16:18:32","modified_gmt":"2022-04-15T14:18:32","slug":"risotto-de-poulpe","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/15\/risotto-de-poulpe\/","title":{"rendered":"Risotto de poulpe"},"content":{"rendered":"\n

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

Nombre de personnes : 4
Temps de pr\u00e9paration : 30 minutes
Temps de cuisson : 1 heure<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
1,2 kg de poulpe
10 cl d’huile d’olive
25 g de beurre
1 oignon \u00e9minc\u00e9
1 feuille de laurier
1 branche de persil
30 cl de vin rouge
400 g de riz<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Nettoyez le poulpe, lavez-le, attendrissez-le en le battant bien, mais sans l’\u00e9craser.
Lavez-le de nouveau, \u00e9gouttez-le et coupez-le en morceaux.<\/p>\n\n\n\n

Dans une casserole, faites chauffer l’huile, le beurre et l’oignon \u00e9minc\u00e9.
Remuez jusqu’\u00e0 blondir.
Ajoutez alors les morceaux de poulpe, la feuille de laurier et la branche de persil.
Couvrez, laissez suer un instant, puis ajoutez de l’eau chaude peu \u00e0 peu juste pour couvrir.<\/p>\n\n\n\n

Laissez fr\u00e9mir 20 \u00e0 30 minutes.
Quand le poulpe est tendre, ajoutez le vin rouge et 1\/2 l d’eau.
Rectifiez le sel.
Portez \u00e0 \u00e9bullition.<\/p>\n\n\n\n

Ajoutez alors le riz, remuez et couvrez.
Laissez cuire 18 minutes.<\/p>\n\n\n\n

Dressage <\/strong>:
Servez le risotto de poulpe d\u00e9cor\u00e9 de brins de persil.<\/p>\n\n\n\n

Breuvage <\/strong>:
Cassis blanc (Provence)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Terry Nombre de personnes : 4Temps de pr\u00e9paration : 30 minutesTemps de cuisson : 1 heure Ingr\u00e9dients :1,2 kg de poulpe10 cl d’huile d’olive25 g de beurre1 oignon \u00e9minc\u00e91 feuille de laurier1 branche de persil30 cl de vin rouge400 … 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-8272","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\/8272","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=8272"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8272\/revisions"}],"predecessor-version":[{"id":8273,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/8272\/revisions\/8273"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=8272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=8272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=8272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}