{"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-de-champinones-y-acelgas","status":"publish","type":"post","link":"https:\/\/madras-epices.fr\/es\/recettes\/risotto-aux-champignons-et-blettes\/","title":{"rendered":"Risotto de champi\u00f1ones y acelgas"},"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 personas<\/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\tf\u00e1cil<\/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 minutos<\/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\tbarato<\/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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    Ingredientes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • 350g de arroz<\/li>
    • 1 cebolla amarilla<\/li>
    • 8cl de vino blanco seco<\/li>
    • 1,2L de caldo (agua + 2 cucharadas de mezcla de caldo Meibon)<\/li>
    • 50 gramos de parmesano rallado<\/li>
    • 1 diente de ajo<\/li>
    • Aceite de oliva<\/li>
    • Perejil fresco<\/li>
    • 50g de mantequilla<\/li>
    • 400 g de champi\u00f1ones frescos<\/li>
    • Hojas y pencas de acelgas<\/li>
    • sal y pimienta<\/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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      Preparaci\u00f3n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      1. Realizar el caldo hirviendo 1,2 litros de agua y 2 cucharadas de Mezcla Caldo Meibon<\/em>. Mantener caliente.<\/li>
      2. Mientras tanto, limpie y corte 400 g de champi\u00f1ones de Par\u00eds. Lave las hojas y los tallos de acelgas y luego c\u00f3rtelos en trozos grandes.<\/li>
      3. En una sart\u00e9n, calentar<\/span> 1 cucharada de aceite de oliva y 10 g de mantequilla con un diente de ajo entero.<\/span><\/li>
      4. A\u00f1ade\u00a0<\/span>al mismo tiempo los champi\u00f1ones frescos y los <\/span>cocinar<\/span> a fuego vivo hasta que hayan soltado toda su agua. A\u00f1adir las acelgas.<\/span><\/li>
      5. Ventas,\u00a0<\/span>pimienta,\u00a0<\/span>baje<\/span>\u00a0el fuego y\u00a0<\/span>cocinar<\/span> unos minutos removiendo regularmente.<\/span><\/li>
      6. Otez\u00a0el ajo y\u00a0<\/span>agregar<\/span> una cucharada de perejil picado antes de reservar.\u00a0<\/span><\/li>
      7. A fuego medio,\u00a0calentar<\/span>\u00a0el aceite y 10g de mantequilla en una sart\u00e9n luego\u00a0<\/span>agregar<\/span>\u00a0la cebolla picada y\u00a0<\/span>dejen volver<\/span> 5 a 10 minutos sin colorear.<\/span><\/li>
      8. Incorpore el arroz sin lavarlo y m\u00e9zclelo a fuego vivo durante 2 minutos. Cuando se vuelva transl\u00facido, baje el fuego y agregue el vino. Deje que se evapore por completo removiendo.<\/li>
      9. A\u00f1ade un cuchar\u00f3n de caldo muy caliente, luego contin\u00faa la cocci\u00f3n durante 15 a 18 minutos en total, a\u00f1adiendo el caldo a medida que se absorba.<\/li>
      10. 5 minutos antes de que termine la cocci\u00f3n del risotto, introduzca la mezcla de champi\u00f1ones \/ acelgas.<\/li>
      11. Prueba el arroz. Debe quedar un poco \u00abal dente\u00bb en el centro antes de apagar el fuego.<\/li>
      12. Agrega 30 g de mantequilla en trozos, el parmesano, tapa y deja reposar 2 o 3 minutos. Remueve antes de servir.<\/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>
        \"Arroz<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
        \n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\t
        \n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
        <\/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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        \u00bfPor qu\u00e9 nos encanta?<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Esta mezcla de Caldo Meibon es ideal para realzar las sopas de fideos o de verduras... \u00a1pero no solo eso!<\/p>

        \u00a1Tambi\u00e9n es sabroso para darle buen sabor al arroz! \u00a1Esta receta de risotto es un manjar! y, adem\u00e1s, no contiene aditivos en nuestras recetas \ud83d\ude42<\/p>

        \u00a1Buen provecho!<\/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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