{"id":663,"date":"2012-11-05T15:51:22","date_gmt":"2012-11-05T14:51:22","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=663"},"modified":"2020-02-11T16:17:56","modified_gmt":"2020-02-11T15:17:56","slug":"risotto-aux-cepes-et-aux-eclats-de-foie-gras","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/risotto-aux-cepes-et-aux-eclats-de-foie-gras\/","title":{"rendered":"Risotto aux c\u00e8pes et aux \u00e9clats de foie gras"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 8 personnes, en mise en bouche.<\/p>\n<p class=\"paragraph_style_1\">Augmenter les proportions pour une entr\u00e9e.<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">125g de riz arborio<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 escalopes de foie gras cru<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">150g de c\u00e8pes frais ou surgel\u00e9s<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">30g de mascarpone<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1\/2 petit oignon<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">75cl de bouillon de poule (2 cubes + 75cl d\u2019eau \u00e0 \u00e9bullition)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">5cl de vin blanc sec<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">30g de beurre + 20g pour les c\u00e8pes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 cuill\u00e8re \u00e0 potage de farine fluide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">sel-poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Couper le foie gras en petits morceaux (1cm de c\u00f4t\u00e9), r\u00e9server au froid.<\/p>\n<p class=\"paragraph_style_5\">Couper les c\u00e8pes en petits morceaux (sans les d\u00e9congeler) et les faire cuire<\/p>\n<p class=\"paragraph_style_5\">vivement dans 20g de beurre + sel + poivre pendant 2mn sur un feu vif.<\/p>\n<p class=\"paragraph_style_5\">Eplucher et hacher l\u2019oignon.<\/p>\n<p class=\"paragraph_style_5\">Faire fondre 20g de beurre dans une sauteuse ou po\u00eale antiadh\u00e9sive, ajouter l\u2019oignon.<\/p>\n<p class=\"paragraph_style_5\">Faire fondre sans colorer, puis ajouter le riz et remuer jusqu\u2019\u00e0 ce qu\u2019il devienne nacr\u00e9.<\/p>\n<p class=\"paragraph_style_5\">Ajouter le vin blanc et cuire en remuant jusqu\u2019\u00e0 \u00e9vaporation, puis verser avec une louche le bouillon (chaud). Quand le riz a tout \u00abbu\u00bb, rajouter du bouillon, petit \u00e0 petit.<\/p>\n<p class=\"paragraph_style_5\">Le riz \u00e9tant presque cuit, fariner les morceaux de foie gras, puis les faire sauter dans une po\u00eale \u00e0 sec, pendant 2 mn, et saler.<\/p>\n<p class=\"paragraph_style_5\">Le riz ne doit plus \u00eatre croquant, mais moelleux. Continuer la cuisson si besoin.<\/p>\n<p class=\"paragraph_style_5\">Ajouter le beurre restant + le mascarpone + les c\u00e8pes.<\/p>\n<p class=\"paragraph_style_5\">Pr\u00e9senter le risotto dans de petites assiettes ou coupelles, apr\u00e8s l\u2019avoir moul\u00e9 avec un emporte-pi\u00e8ce. Parsemer sur le dessus les \u00e9clats de foie gras.<\/p>\n<p>Contrairement \u00e0 un risotto classique, je n&rsquo;ajoute ni oignons, ni parmesan pour ne pas masquer le parfum de la truffe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes, en mise en bouche. Augmenter les proportions pour une entr\u00e9e. Ingr\u00e9dients : 125g de riz arborio 2 escalopes de foie gras cru 150g de c\u00e8pes frais ou&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/risotto-aux-cepes-et-aux-eclats-de-foie-gras\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-et-aussi"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=663"}],"version-history":[{"count":4,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/663\/revisions"}],"predecessor-version":[{"id":1880,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/663\/revisions\/1880"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}