{"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":"mushroom-and-chard-risotto","status":"publish","type":"post","link":"https:\/\/madras-epices.fr\/en\/recettes\/risotto-aux-champignons-et-blettes\/","title":{"rendered":"Mushroom and chard risotto"},"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 people<\/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\teasy<\/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 minutes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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    Ingredients<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • 350g of rice<\/li>
    • 1 yellow onion<\/li>
    • 8cl of dry white wine<\/li>
    • 1.2L of broth (water + 2 tbsp Meibon Broth Mix)<\/li>
    • 50g grated Parmesan<\/li>
    • 1 clove of garlic<\/li>
    • Olive oil<\/li>
    • Fresh Persil<\/li>
    • 50g butter<\/li>
    • 400g of fresh button mushrooms<\/li>
    • Chard leaves and stems<\/li>
    • Salt and pepper<\/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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      Preparation<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      1. Make the broth by bringing 1.2 litres of water and 2 tbsp of to the boil Meibon Broth Blend<\/em>. Keep warm.<\/li>
      2. Meanwhile, clean and slice 400g of button mushrooms. Wash the chard leaves and stalks, then roughly chop them.<\/li>
      3. In a frying pan, Heat up<\/span> 1 tbsp olive oil and 10 g butter with a whole clove of garlic.<\/span><\/li>
      4. Add\u00a0<\/span>at the same time fresh mushrooms and <\/span>to cook<\/span> over a high heat until they have released all their water. Add the chard back.<\/span><\/li>
      5. Sales,\u00a0<\/span>pepper,\u00a0<\/span>lower<\/span>\u00a0fire and\u00a0<\/span>to cook<\/span> a few minutes, stirring regularly.<\/span><\/li>
      6. Otez\u00a0garlic and\u00a0<\/span>add<\/span> a tablespoon of chopped parsley before setting aside.\u00a0<\/span><\/li>
      7. On medium heat,\u00a0Heat up<\/span>\u00a0the oil and 10g of butter in a saucepan then\u00a0<\/span>add<\/span>\u00a0the chopped onion and\u00a0<\/span>let come back<\/span> 5 to 10 minutes without colour.<\/span><\/li>
      8. Add the rice without washing it and stir-fry over high heat for 2 minutes. Once it becomes translucent, lower the heat and add the wine. Allow it to evaporate completely while stirring.<\/li>
      9. Add a ladle of very hot stock and continue cooking for 15 to 18 minutes in total, adding more stock as it is absorbed.<\/li>
      10. 5 minutes before the end of the risotto's cooking time, add the mushroom and chard mixture.<\/li>
      11. Taste the rice. It should remain slightly \u00abal dente\u00bb in the centre before turning off the heat.<\/li>
      12. Add 30g of butter, broken into pieces, and the Parmesan cheese, cover and leave to stand for 2 or 3 minutes. Stir before serving.<\/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>
        \"Mushroom<\/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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        Why do we love it?<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        This Meibon Bouillon blend is ideal for enhancing noodle or vegetable soups... but not only!<\/p>

        It's also tasty for giving rice a good flavour! This risotto recipe is a treat! And as a bonus: no additives in our recipes \ud83d\ude42<\/p>

        Enjoy your meal!<\/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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