{"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-ai-funghi-e-bietole","status":"publish","type":"post","link":"https:\/\/madras-epices.fr\/it\/recettes\/risotto-aux-champignons-et-blettes\/","title":{"rendered":"Risotto ai funghi e bietole"},"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 persone<\/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\tfacile<\/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 minuti<\/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\teconomico<\/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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    Ingredienti<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • 350g di riso<\/li>
    • 1 cipolla gialla<\/li>
    • 8cl di vino bianco secco<\/li>
    • 1,2L di brodo (acqua + 2 cucchiai di miscela brodo Meibon<\/li>
    • 50g di parmigiano grattugiato<\/li>
    • 1 spicchio d'aglio<\/li>
    • Olio d'oliva<\/li>
    • Persil frais<\/li>
    • 50g di burro<\/li>
    • 400 g di funghi champignon freschi<\/li>
    • Foglie e coste di bietole<\/li>
    • sale e pepe<\/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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      Preparazione<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      1. Preparare il brodo portando a ebollizione 1,2 litri di acqua e 2 cucchiai di M\u00e9lange Bouillon Meibon<\/em>. Tenere al caldo.<\/li>
      2. Nel frattempo, pulire e tagliare 400 g di funghi champignon. Lavare le foglie e i gambi delle bietole e tritarli grossolanamente.<\/li>
      3. In una padella, riscaldare<\/span> 1 cucchiaio di olio d'oliva e 10 g di burro con uno spicchio d'aglio intero.<\/span><\/li>
      4. Aggiungi\u00a0<\/span>nel contempo i funghi freschi e i <\/span>cuocere<\/span> a fuoco vivo finch\u00e9 non avranno reso tutta la loro acqua. Aggiungere le bietole.<\/span><\/li>
      5. Vendite,\u00a0<\/span>pepato,\u00a0<\/span>abbassate<\/span>\u00a0il fuoco e\u00a0<\/span>cuocere<\/span> qualche minuto rimescolando regolarmente.<\/span><\/li>
      6. Otez\u00a0l'aglio e\u00a0<\/span>aggiungi<\/span> un cucchiaio di prezzemolo tritato prima di mettere da parte.\u00a0<\/span><\/li>
      7. A fuoco medio,\u00a0riscaldare<\/span>\u00a0l'olio e 10 g di burro in una padella poi\u00a0<\/span>aggiungi<\/span>\u00a0la cipolla tritata e\u00a0<\/span>lasciare tornare<\/span> 5 \u00e0 10 minuti senza colorazione.<\/span><\/li>
      8. Incorporare il riso senza lavarlo e mescolarlo a fuoco vivo per 2 minuti. Quando diventa traslucido, abbassare il fuoco e aggiungere il vino. Lasciare evaporare completamente mescolando.<\/li>
      9. Versare un mestolo di brodo molto caldo, poi continuare la cottura per 15-18 minuti in totale, aggiungendo il brodo man mano che viene assorbito.<\/li>
      10. 5 minuti prima della fine della cottura del risotto, aggiungete il composto di funghi e bietole.<\/li>
      11. Assaggia il riso. Dovrebbe rimanere un po\u00ab \u00bbal dente\" al centro prima di spegnere il fuoco.<\/li>
      12. Aggiungere 30g di burro a pezzetti, il parmigiano, coprire e lasciar riposare 2 o 3 minuti. Mescolare prima di servire.<\/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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        Perch\u00e9 ci piace?<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Questo mix Bouillon Meibon \u00e8 ideale per esaltare le zuppe di vermicelli o di verdure... ma non solo!<\/p>

        \u00c8 anche delizioso per dare un buon sapore al riso! Questa ricetta di risotto \u00e8 una delizia! e in pi\u00f9: nessun additivo nelle nostre ricette \ud83d\ude42<\/p>

        Buon appetito!<\/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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