{"id":1972,"date":"2023-10-15T13:47:23","date_gmt":"2023-10-15T11:47:23","guid":{"rendered":"https:\/\/www.eatsfromelsewhere.com\/?p=1972"},"modified":"2024-05-18T13:57:23","modified_gmt":"2024-05-18T11:57:23","slug":"dried-porcini-mushroom-risotto-with-chicken","status":"publish","type":"post","link":"https:\/\/www.eatsfromelsewhere.com\/fr\/dried-porcini-mushroom-risotto-with-chicken\/","title":{"rendered":"Risotto aux c\u00e8pes s\u00e9ch\u00e9s et au poulet"},"content":{"rendered":"<p class=\"wp-block-paragraph\" style=\"font-size:18px\">Risotto : un d\u00e9licieux plat glucid\u00e9 du nord d\u2019Italie. Ici, je vous partage ma recette pr\u00e9f\u00e9r\u00e9e de risotto aux champignons. Nous l\u2019avons savour\u00e9 multiples fois chez nous. Le go\u00fbt savoureux des champignons est bien \u00e9quilibr\u00e9 avec l\u2019acidit\u00e9 du vin et le cr\u00e9meux du beurre et du fromage. Une touche de sauge compl\u00e8te les saveurs, et un peu de poulet le rend un repas plus complet. Bon, avec une petite salade \u00e0 c\u00f4t\u00e9 \ud83d\ude09. Si vous pr\u00e9voyez un repas \u00e9l\u00e9gant, n\u2019ajoutez pas le poulet et servir ce risotto comme entr\u00e9e, comme servi traditionnellement en Italie.<\/p>\n\n\n\n<div class=\"wp-block-uagb-separator uagb-block-5899ef05\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-768x1024.jpg\" alt=\"Mushroom risotto\" class=\"wp-image-1861\" style=\"aspect-ratio:0.75;width:388px;height:auto\" srcset=\"https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-768x1024.jpg 768w, https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-225x300.jpg 225w, https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-1152x1536.jpg 1152w, https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-1536x2048.jpg 1536w, https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-9x12.jpg 9w, https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-750x1000.jpg 750w, https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/06\/Mushroom-risotto-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n<\/div>\n\n\n<div class=\"wp-block-uagb-separator uagb-block-f696e829\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading has-medium-font-size\">Points cl\u00e9s sur les ingr\u00e9dients :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li style=\"font-size:18px\"><strong>Le bouillon de poulet<\/strong> Utilisez un bouillon de bonne qualit\u00e9. Cet ingr\u00e9dient donne beaucoup de go\u00fbt au riz. Le choix de bouillon peut faire r\u00e9ussir ou rater le plat. Je recommande utiliser un bouillon fait-maison\u2014le go\u00fbt est superbe. Aussi, utilisez un bouillon avec peu ou pas de sel ajout\u00e9. Vous pouvez ajuster la dose plus tard si besoin. Pour un <a href=\"https:\/\/www.eatsfromelsewhere.com\/fr\/quick-homemade-chicken-stock\/\" title=\"Bouillon de poulet rapide et fait maison\">bouillon de poulet maison rapide<\/a>, voir ma recette pour faire du bouillon \u00e0 la cocotte-minute.<\/li>\n\n\n\n<li style=\"font-size:18px\"><strong>Champignons d\u00e9shydrat\u00e9s<\/strong> Ceux-ci sont cruciaux au plat, comme sugg\u00e8re le titre. La recette ne demande que 50 g, mais avec un go\u00fbt bien prononc\u00e9. Les c\u00e8pes sont une vari\u00e9t\u00e9 d\u00e9licieusement gourmande, au go\u00fbt savoureux et de noisette. \u00c7a vaut le coup !<\/li>\n\n\n\n<li style=\"font-size:18px\" class=\"translation-block\"><strong>Le riz<\/strong> En France, on trouve du \u00ab riz pour risotto \u00bb, mais qu\u2019est-ce que c\u2019est ? Plusieurs vari\u00e9t\u00e9s de riz rond peuvent se pr\u00eater \u00e0 un risotto. Le plus commun, c\u2019est l\u2019arborio. En Italie, on peut trouver d\u2019autres vari\u00e9t\u00e9s, comme le carnaroli. Le point cl\u00e9 est qu\u2019un riz pour risotto peut absorber le liquide (et les go\u00fbts de votre bouillon) et lib\u00e9rer de l\u2019amidon (ce qui rend le risotto cr\u00e9meux). On ne rince pas le riz \u00e0 risotto avant cuisson car \u00e7a enl\u00e8verait l\u2019amidon en surface (et pour un risotto cr\u00e9meux, on voulait en garder). Un riz pour risotto restera aussi plus ferme pendant la cuisson au lieu de ramollir si trop cuit.  Le riz \u00e0 dessert, aussi un riz rond, n\u2019est pas tout \u00e0 fait pareil. En th\u00e9orie, un riz \u00e0 dessert va pouvoir lib\u00e9rer de l\u2019amidon comme on veut, mais risque de devenir trop tendre avec la cuisson. En conclusion, le riz long grain qui est g\u00e9nial pour un plat asiatique ne va pas marcher pour un risotto.<\/li>\n\n\n\n<li style=\"font-size:18px\"><strong>Le vin blanc<\/strong> Si vous utilisez un vin blanc \u00ab sp\u00e9cial cuisine \u00bb qui contient d\u00e9j\u00e0 du sel (pas souvent le cas en France, mais aux USA c\u2019est fr\u00e9quent), r\u00e9duisez la quantit\u00e9 de sel ajout\u00e9. Sinon, choisissez un vin blanc sec.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-medium-font-size\">Etapes principales pour cuire un risotto :<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li style=\"font-size:18px\"><em>Soffritto<\/em>: Sauter l'oignon dans huile pour lib\u00e9rer plus d'ar\u00f4mes.<\/li>\n\n\n\n<li style=\"font-size:18px\"><em>Tostatura<\/em>: Ajouter le riz et cuire jusque translucide.\n<ul class=\"wp-block-list\">\n<li>C\u2019est cette \u00e9tape qui diff\u00e9rencie un risotto d\u2019un bon riz bouilli. Le fait d\u2019enrober le riz d\u2019huile et de le cuire, sans le br\u00fbler, rend la surface du riz plus r\u00e9sistante \u00e0 la cuisson. Cette \u00e9tape r\u00e9duit le risque de voir le riz s\u2019\u00e9clater en bouilli pendant la cuisson et aide \u00e0 garder la texture plus ferme.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li style=\"font-size:18px\"><em>Sfumatura<\/em>: Ajouter le vin et laisser \u00e9vaporer.\n<ul class=\"wp-block-list\">\n<li>Sur feu vif, le vin frais frappe le riz et cr\u00e9e un choc thermique qui lib\u00e8re encore plus d\u2019amidon.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li style=\"font-size:18px\"><em>Cottura<\/em>: Ajouter du bouillon chaud demi verre par demi verre, jusqu\u2019\u00e0 absorption du liquide.\n<ul class=\"wp-block-list\">\n<li>Au cours de la cuisson, de plus en plus d\u2019amidon s\u2019\u00e9chappe du riz. Si le bouillon est ajout\u00e9 froid, le processus de cuisson est interrompu. Apr\u00e8s chaque louche de bouillon, le riz devrait se trouver juste couvert pour faciliter la cuisson.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li style=\"font-size:18px\"><em>Mantecatura<\/em>: Ajouter les derniers ingr\u00e9dients.\n<ul class=\"wp-block-list\">\n<li>C'est une \u00e9tape de \u00ab cr\u00e9mage \u00bb o\u00f9 on ajoute du beurre froid et du fromage r\u00e2p\u00e9. Tout autre ingr\u00e9dient final (champignons, poulet, \u2026) est ajout\u00e9 ici \u00e9galement. Apr\u00e8s avoir ajout\u00e9 les ingr\u00e9dients cr\u00e9meux, on couvre le riz hors feu pendant deux minutes pour permettre au risotto de devenir encore plus cr\u00e9meux.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:18px\"><strong>V\u00e9g\u00e9tarien ?<\/strong> Pour faire cette recette v\u00e9g\u00e9tarienne, omettez le poulet, utilisez un bouillon de l\u00e9gumes, et, surtout, v\u00e9rifier que votre fromage est bien adapt\u00e9 au r\u00e9gime v\u00e9g\u00e9tarien. Le Parmiggiano Reggiano PDO utilise une pr\u00e9sure animale, normalement, mais il existe des vari\u00e9t\u00e9s similaires au coagulant microbien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:18px\"><strong>Comment conserver :<\/strong> Ce risotto peut se conserver quelques jours au r\u00e9frig\u00e9rateur dans un r\u00e9cipient ferm\u00e9. Cette recette peut \u00eatre congel\u00e9, mais la texture deviendra plus dure et granuleuse. Si vous voulez en congelez quand m\u00eame, il se garde jusqu\u2019\u00e0 trois mois en congel\u00e9.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-1999\" class=\"wprm-recipe-container\" data-recipe-id=\"1999\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-compact\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Mushroom-risotto-slider-150x150.jpg\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Mushroom-risotto-slider-150x150.jpg 150w, https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Mushroom-risotto-slider-500x500.jpg 500w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/www.eatsfromelsewhere.com\/fr\/wprm_print\/dried-porcini-mushroom-risotto\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"1999\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Imprimer la recette<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Risotto aux c\u00e8pes s\u00e9ch\u00e9s<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Des c\u00e8pes s\u00e9ch\u00e9s apportent un go\u00fbt riche et savoureux \u00e0 ce risotto aux champignons. Le poulet est facultatif pour faire un plat complet.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Temps total<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> heure<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">h<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">min<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type de plat: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">D\u00eener<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italien<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">chicken stock, dried porcini mushrooms, risotto<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">4<\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Bienvenue sur mon blog, Eats from Elsewhere,<\/span><\/div>\n\n\n<div id=\"recipe-1999-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-1999-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"1999\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingr\u00e9dients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Risotto<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">c\u00e8pes d\u00e9shydrat\u00e9s<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eau chaude<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(2 cups)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">huile d'olive<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(\u00bc cup)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">oignons, \u00e9minc\u00e9s<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">100 g environ<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gousse<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">d'ail, \u00e9minc\u00e9e<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c. \u00e0 soupe<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">feuilles de sauge fraiche, hach\u00e9es<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">divis\u00e9<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c. \u00e0 caf\u00e9<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sel<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-name\">Poivre noir<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">400<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">riz arborio<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(2 cups)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vin blanc sec, froid ou temp\u00e9rature ambiante<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1 cup)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">800<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">bouillon de poulet de bonne qualit\u00e9, sans ou avec peu de sel<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(about 3 \u00bd cups)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-amount\">55<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">beurre<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(4 tbsp)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-amount\">40<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Parmesan r\u00e2p\u00e9<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(\u00bd cup)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Poulet<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c. \u00e0 caf\u00e9<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">huile d'olive<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">escalope de poulet, 1 cm d'\u00e9paisseur environ<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-1999-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-1999-instructions-container wprm-block-text-normal\" data-recipe=\"1999\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1999-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Pr\u00e9parer le bouillon de champignon :<\/strong> Tremper les 50 g de c\u00e8pes s\u00e9ch\u00e9s dans 500 ml d\u2019eau chaude pour au moins 30 minutes. Une fois r\u00e9hydrat\u00e9, retirer les champignons \u00e0 l\u2019aide d\u2019une \u00e9cumoire et couper en morceaux de 1 \u00e0 2 cm environ. Mettre de c\u00f4t\u00e9. Le liquide qui reste est votre bouillon de champignon. Si vous avez une passoire tr\u00e8s fine, vous pouvez filtrer le bouillon pour enlever la poussi\u00e8re et fines qui sont tomb\u00e9es au fond du bol. Sinon, quand vous prendrez des louches de bouillon en \u00e9tape 6, essayer de faire sans trop perturber le d\u00e9p\u00f4t.<\/span><\/div><\/li><li id=\"wprm-recipe-1999-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Soffritto:<\/strong> Chauffer 60 ml d\u2019huile d\u2019olive dans un fait-tout ou grande casserole sur feu moyen, et cuire les 2 oignons \u00e9minc\u00e9s pendant 5 minutes, jusqu\u2019ils sont ramollis. Ajouter la gousse d\u2019ail \u00e9minc\u00e9e, 1 c. \u00e0 soupe de sauge hach\u00e9, 1 c. \u00e0 caf\u00e9 de sel (ou moins si le bouillon est d\u00e9j\u00e0 sal\u00e9) et du poivre noir, et cuire pour encore une minute.<\/span><\/div><\/li><li id=\"wprm-recipe-1999-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Tostatura:<\/strong> Ajouter 400 g riz, et cuire pendant 3 \u00e0 4 minutes jusque le riz devient translucide, remuant r\u00e9guli\u00e8rement. Vous voulez toaster, mais pas bruler le riz dans cette \u00e9tape.<\/span><\/div><\/li><li id=\"wprm-recipe-1999-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Sfumatura:<\/strong> Augmenter le feu, et ajouter 250 ml vin blanc. Cuire jusque l\u2019\u00e9vaporation du vin.<\/span><\/div><\/li><li id=\"wprm-recipe-1999-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Cottura:<\/strong> R\u00e9duire le feu \u00e0 feu doux, et ajouter 250 ml environ de bouillon de poulet et laisser mijoter sans couvrir jusque le bouillon est presque tout absorb\u00e9. Ajouter de nouveau une louche de bouillon \u00e0 chaque fois que le bouillon est presque tout absorb\u00e9. Alterner entre bouillon de poulet et bouillon de champignon. J\u2019ai ajout\u00e9 700 ml bouillon de poulet et 350 ml de bouillon de champignon.<\/span><\/div><\/li><li id=\"wprm-recipe-1999-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Cuire le poulet :<\/strong> Pendant que le riz cuit, chauffer les derniers 2 c. \u00e0 caf\u00e9 d\u2019huile dans une petite po\u00eale sur feu moyen et cuire le poulet sur chaque c\u00f4t\u00e9 jusque dor\u00e9 et cuit. Couper en bouch\u00e9es.<\/span><\/div><\/li><li id=\"wprm-recipe-1999-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Mantecatura:<\/strong> Apr\u00e8s 15 \u00e0 20 minutes, le riz devrait \u00eatre al dente\u2014cuit, mais toujours un peu ferme\u2014et le bouillon devrait \u00eatre plus ou moins absorb\u00e9. Si vous pr\u00e9f\u00e9rez votre risotto all\u2019onda, ou \u00ab sur la vague \u00bb, laisser un peu plus de bouillon non-absorb\u00e9. Ajouter et m\u00e9langer les champignons r\u00e9hydrat\u00e9s, le poulet cuit, 1 c. \u00e0 soupe sauge, 50 g de beurre froid et 40 g de fromage r\u00e2p\u00e9. Couvrir et laisser reposer 2 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-1999-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Servir<\/strong> dans un bol, garni d\u2019un peu de sauge et de fromage r\u00e2p\u00e9.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Risotto aux champignons suivant les 5 \u00e9tapes pour cuisiner un risotto italien authentique. Des c\u00e8pes s\u00e9ch\u00e9s apportent un go\u00fbt riche, savoureux et exceptionnel \u00e0 ce risotto aux champignons.<\/p>","protected":false},"author":1,"featured_media":2032,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[62,294,10],"tags":[166,165,164],"class_list":["post-1972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-easy-to-find-ingredients","category-europe","tag-chicken","tag-dried-porcini-mushrooms","tag-risotto"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Dried mushroom risotto following the 5 steps for making an authentic Italian risotto. 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