{"id":57539,"date":"2024-05-05T19:03:05","date_gmt":"2024-05-05T17:03:05","guid":{"rendered":"https:\/\/www.studiogatto.es\/risotto-al-limone-risotto-au-citron\/"},"modified":"2024-05-05T19:03:07","modified_gmt":"2024-05-05T17:03:07","slug":"risotto-al-limone-risotto-au-citron","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/fr\/risotto-al-limone-risotto-au-citron\/","title":{"rendered":"RISOTTO AL LIMONE (RISOTTO AU CITRON)"},"content":{"rendered":"
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Le risotto est un plat \u00e0 base de riz typique du nord-ouest de l'Italie et se caract\u00e9rise par l'ajout de \"il parmiggiano\" dans sa pr\u00e9paration.<\/p>\n

Nous vous avions donn\u00e9 une recette de risotto traditionnel mais \u00e0 la maison nous faisons aussi cette recette de \"Risotto al limone\", qui est simple, savoureuse et originale.<\/p>\n

Il s'agit d'une recette rafra\u00eechissante qui permet d'appr\u00e9cier un plat de riz sans qu'il soit trop compliqu\u00e9 ou trop lourd.<\/p>\n

Ingr\u00e9dients (pour 4 personnes) :<\/strong><\/h2>\n
    \n
  • Bouillon de poule 1 litre (de pr\u00e9f\u00e9rence fait maison, mais il peut s'agir d'un bouillon en brique)<\/li>\n
  • Vin blanc sec 250 ml<\/li>\n
  • le zeste de 2 citrons (si vous pensez que c'est trop, vous pouvez utiliser le zeste d'un citron)<\/li>\n
  • Le jus d'un citron<\/li>\n
  • Beurre50 g<\/li>\n
  • Oignon finement hach\u00e9150 g<\/li>\n
  • Riz Arborio400 g<\/li>\n
  • Parmesan r\u00e2p\u00e9100 g<\/li>\n
  • Persil frais finement hach\u00e9, 1 cuill\u00e8re \u00e0 soupe.<\/li>\n<\/ul>\n

    Pr\u00e9paration :<\/strong><\/h2>\n

    \"Lorsque vous pr\u00e9parez le risotto, vous devez utiliser un riz appropri\u00e9, de pr\u00e9f\u00e9rence un riz arborio ou une vari\u00e9t\u00e9 similaire, ou, \u00e0 d\u00e9faut, un riz \u00e0 grains ronds. Nous aurons \u00e9galement besoin d'un bouillon de poule, mieux \"fatto in casa\", mais si nous n'en avons pas ou si nous ne pouvons pas le faire, nous en utiliserons un achet\u00e9.<\/p>\n

    Commencez la pr\u00e9paration en \u00e9pluchant et en hachant finement l'oignon (vous pouvez \u00e9galement utiliser du poireau finement hach\u00e9).
    Une fois cela fait, nous mettons l'huile d'olive et la moiti\u00e9 du beurre dans une cocotte et nous la pla\u00e7ons sur un feu moyen jusqu'\u00e0 ce qu'elle fonde. Une fois que c'est fait, ajoutez l'oignon hach\u00e9 et un peu de sel sur le dessus et faites cuire \u00e0 feu moyen jusqu'\u00e0 ce que l'oignon commence \u00e0 changer de couleur.<\/p>\n

    Pendant ce temps, mettez le bouillon de poulet dans une autre casserole et faites-le chauffer \u00e0 feu moyen-doux, car nous aurons besoin qu'il soit chaud lorsque nous en aurons besoin, il n'est donc pas n\u00e9cessaire de le faire chauffer \u00e0 une temp\u00e9rature plus \u00e9lev\u00e9e.<\/p>\n

    Lorsque l'oignon est presque transparent, ajoutez le riz, remuez et faites cuire pendant quelques minutes jusqu'\u00e0 ce qu'il soit dor\u00e9 mais pas br\u00fbl\u00e9 (remuez continuellement). Ajoutez ensuite le vin et faites cuire \u00e0 feu plus vif pendant deux ou trois minutes pour permettre \u00e0 l'alcool de s'\u00e9vaporer. Ajoutez ensuite une cuiller\u00e9e de bouillon de poule chaud, mais petit \u00e0 petit, jamais en une seule fois.<\/p>\n

    Attendez que le riz absorbe le bouillon avant d'en rajouter, afin qu'il soit bien cuit et tendre. Remuez le riz \u00e0 chaque fois que vous ajoutez du bouillon dans la casserole. Pendant ce temps, r\u00e2pez le zeste des citrons, pressez-les et filtrez le jus.<\/p>\n

    Lorsque le riz est tr\u00e8s tendre, retirez la casserole du feu, ajoutez le reste du beurre, le parmesan et remuez bien. Ajoutez ensuite le zeste de citron et le jus de citron petit \u00e0 petit, remuez et go\u00fbtez jusqu'\u00e0 ce que le m\u00e9lange soit \u00e0 votre go\u00fbt. Laissez reposer quelques minutes et servez ce d\u00e9licieux risotto al limone en le saupoudrant de persil fra\u00eechement hach\u00e9.<\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>

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    Le risotto est un plat \u00e0 base de riz typique du nord-ouest de l’Italie et se caract\u00e9rise par l’ajout de \u00ab\u00a0il parmiggiano\u00a0\u00bb dans sa pr\u00e9paration.<\/p>\n","protected":false},"author":2,"featured_media":57412,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[87,88],"tags":[],"class_list":["post-57539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-le-coin-de-nonno-luigi","category-recettes"],"yoast_head":"\nRisotto al limone<\/title>\n<meta name=\"description\" content=\"Le risotto est un plat \u00e0 base de riz typique du nord-ouest de l'Italie et se caract\u00e9rise par l'ajout de "il parmiggiano" dans sa pr\u00e9paration.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.studiogatto.es\/fr\/risotto-al-limone-risotto-au-citron\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto al limone\" \/>\n<meta property=\"og:description\" content=\"Le risotto est un plat \u00e0 base de riz typique du nord-ouest de l'Italie et se caract\u00e9rise par l'ajout de "il parmiggiano" dans sa pr\u00e9paration.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.studiogatto.es\/fr\/risotto-al-limone-risotto-au-citron\/\" \/>\n<meta property=\"og:site_name\" content=\"Studio Gatto - 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