{"id":4945,"date":"2025-03-13T14:39:09","date_gmt":"2025-03-13T13:39:09","guid":{"rendered":"https:\/\/madras-epices.fr\/?p=4945"},"modified":"2025-03-20T15:22:39","modified_gmt":"2025-03-20T14:22:39","slug":"risotto-mit-pilzen-und-mangold","status":"publish","type":"post","link":"https:\/\/madras-epices.fr\/de\/recettes\/risotto-aux-champignons-et-blettes\/","title":{"rendered":"Risotto mit Pilzen und Mangold"},"content":{"rendered":"
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t4 Personen<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\teinfach<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t40 Minuten<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tbillig<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Zutaten<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • 350g Reis<\/li>
    • 1 gelbe Zwiebel<\/li>
    • 8 cl trockenen Wei\u00dfwein<\/li>
    • 1,2 L Br\u00fche (Wasser + 2 EL Meibon Br\u00fchenpulver)<\/li>
    • 50g geriebener Parmesan<\/li>
    • 1 Knoblauchzehe<\/li>
    • Oliven\u00f6l<\/li>
    • Frische Brise<\/li>
    • 50g Butter<\/li>
    • 400 g frische Champignons<\/li>
    • Mangoldbl\u00e4tter und -stiele<\/li>
    • sel und poicre<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Vorbereitung<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      1. Den Sud herstellen, indem 1,2 Liter Wasser und 2 EL zum Kochen gebracht werden Mischbr\u00fche Meibon<\/em>. Warm halten.<\/li>
      2. Entwickeln Sie in der Zwischenzeit 400 g Champignons und schneiden Sie sie. Waschen Sie die Bl\u00e4tter und Stiele des Mangolds und schneiden Sie sie grob in Scheiben.<\/li>
      3. In einer Pfanne, erw\u00e4rmen<\/span> 1 EL Oliven\u00f6l und 10 g Butter mit einer ganzen Knoblauchzehe.<\/span><\/li>
      4. Hinzuf\u00fcgen\u00a0<\/span>zur gleichen Zeit die frischen Pilze und die <\/span>kochen<\/span> Bei starker Hitze, bis sie ihr gesamtes Wasser abgegeben haben. Den Mangold hinzuf\u00fcgen.<\/span><\/li>
      5. Salez,\u00a0<\/span>pfeffern,\u00a0<\/span>baissez<\/span>\u00a0das Feuer und\u00a0<\/span>kochen<\/span> einige Minuten unter regelm\u00e4\u00dfigem R\u00fchren.<\/span><\/li>
      6. Otez\u00a0Knoblauch und\u00a0<\/span>hinzuf\u00fcgen<\/span> ein L\u00f6ffel gehackte Petersilie, bevor Sie es beiseite stellen.\u00a0<\/span><\/li>
      7. Bei mittlerer Hitze,\u00a0erw\u00e4rmen<\/span>\u00a0das \u00d6l und 10 g Butter in einem Topf, dann\u00a0<\/span>hinzuf\u00fcgen<\/span>\u00a0die gehackte Zwiebel und\u00a0<\/span>lass zur\u00fcckkommen<\/span> 5 bis 10 Minuten ohne F\u00e4rbung.<\/span><\/li>
      8. Den Reis ungewaschen zugeben und 2 Minuten bei starker Hitze unter R\u00fchren anbraten. Sobald er glasig wird, die Hitze reduzieren und den Wein angie\u00dfen. Unter R\u00fchren vollst\u00e4ndig einkochen lassen.<\/li>
      9. Gie\u00dfen Sie eine Kelle sehr hei\u00dfe Br\u00fche ein und kochen Sie dann insgesamt 15 bis 18 Minuten weiter, wobei Sie die Br\u00fche nach und nach nachgie\u00dfen, sobald sie aufgesogen ist.<\/li>
      10. 5 Minuten vor Ende der Garzeit des Risottos die Mischung aus Pilzen und Mangold hinzuf\u00fcgen.<\/li>
      11. Probieren Sie den Reis. Er sollte in der Mitte noch leicht bissfest sein, bevor Sie das Feuer ausschalten.<\/li>
      12. F\u00fcgen Sie 30 g Butter in St\u00fccken und den Parmesan hinzu, decken Sie ihn ab und lassen Sie ihn 2 bis 3 Minuten ruhen. Vor dem Servieren umr\u00fchren.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        \"MEIBON<\/figure><\/div>
        \"20240311_195014bis\"<\/figure><\/div>
        \"Risotto<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
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        <\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        Warum lieben wir?<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Diese Bouillon Meibon-Mischung eignet sich hervorragend, um Nudelsuppen oder Gem\u00fcsesuppen zu verfeinern ... aber nicht nur!<\/p>

        Es ist auch k\u00f6stlich, um dem Reis einen guten Geschmack zu verleihen! Dieses Risotto-Rezept ist ein Genuss! und als Bonus: keine Zusatzstoffe in unseren Rezepten \ud83d\ude42<\/p>

        Guten Appetit!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        4 personnes facile 40 minutes bon march\u00e9 Ingr\u00e9dients 350g de riz 1 oignon jaune 8cl de vin blanc sec 1,2L de bouillon (eau + 2 c\u00e0s M\u00e9lange Bouillon Meibon 50g Parmesan rap\u00e9 1 gousse d’ail […]<\/p>\n","protected":false},"author":1,"featured_media":4948,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[30],"tags":[31],"class_list":["post-4945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-bouillon-de-legumes"],"acf":[],"yoast_head":"\nRisotto aux champignons et blettes - 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