{"id":348,"date":"2013-09-02T20:28:59","date_gmt":"2013-09-02T18:28:59","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/09\/besoin-de-rconfort-risotto-la-sauge\/"},"modified":"2023-02-18T17:43:22","modified_gmt":"2023-02-18T16:43:22","slug":"besoin-de-rconfort-risotto-la-sauge","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/besoin-de-rconfort-risotto-la-sauge\/","title":{"rendered":"Besoin de r\u00e9confort : risotto \u00e0 la sauge"},"content":{"rendered":"

\n\"\"
\n<\/a><\/p>\n
\n

D\u2019apr\u00e8s une recette d\u2019Epicurien<\/a> et suite \u00e0 :<\/p>\n

– un achat compulsif \u201cTiens j\u2019ai achet\u00e9 ce bouquet sans savoir ce que c\u2019est, que va-t-on en faire ?\u201d
\n– une d\u00e9gustation de vin blanc me laissant quelques bouteilles au frigo
\n– un tournage de cuisine me laissant quelques barquettes de fromage frais
\n– une soir\u00e9e seule \u00e0 la maison \u00e0 bosser.<\/p>\n

Forc\u00e9ment, la situation appelle au r\u00e9confort<\/strong>, tout en donnant un coup de fouet aux papilles<\/strong>. Allez hop, au boulot !<\/p>\n

Risotto \u00e0 la sauge fra\u00eeche, pour moi et mes tupp\u2019 :
\n– 175 g de riz rond arborio
\n– 1 petit bouquet de sauge fra\u00eeche grossi\u00e8rement \u00e9minc\u00e9
\n– 1 oignon \u00e9minc\u00e9
\n– 10 cl de vin blanc sec
\n– 1 litre d\u2019eau chaude
\n– 1\/2 cube de bouillon de poule
\n– 1 grosse cuill\u00e8re \u00e0 soupe de fromage frais<\/p>\n

Faire revenir l\u2019oignon dans une noix de beurre. Lorsqu\u2019il est dor\u00e9, ajouter la sauge, puis le riz.<\/p>\n

Lorsque le riz est translucide, ajouter le vin blanc.<\/p>\n

Lorsque le vin est \u00e9vapor\u00e9, ajouter de l\u2019eau chaude jusqu\u2019\u00e0 ce que l\u2019eau effleure la surface du riz et \u00e9mietter le cube de bouillon. Commencer \u00e0 compter 20 min de cuisson \u00e0 feu moyen.<\/p>\n

Lorsque l\u2019eau est quasiment \u00e9vapor\u00e9e, ajouter encore de l\u2019eau tout en remuant. Et ainsi de suite jusqu\u2019\u00e0 la fin de la cuisson.<\/p>\n

En fin de cuisson, saler, poivrer et ajouter le fromage frais.<\/p>\n

M\u00e9langer et d\u00e9guster br\u00fblant.<\/p>\n<\/div>\n<\/div>\n

\n
\"Besoin<\/a><\/div>\n<\/div>\n
\n
\n

According to a recipe found on <\/em>Epicurien<\/a>, and further :
\n– a compulsive buying \u00ab\u00a0Well I bought this thing without knowing what it is, what will we do with it<\/em>?\u00a0\u00bb
\n– A tasting of white wine left me a few bottles in the fridge<\/em>
\n– Filming kitchen leaving me a few trays of fresh cheese<\/em>
\n– An evening alone at home to work.<\/em><\/p>\n

Obviously, the situation calls for comfort<\/strong>, while giving me a boost via my taste buds<\/strong>. Let’s go to work!<\/em><\/p>\n

Risotto with fresh sage, for me and my tupp’ :<\/em>
\n– 175 g of arborio rice (or round rice)<\/em>
\n– 1 small bunch of fresh sage roughly chopped<\/em>
\n– 1 chopped onion<\/em>
\n– 10 cl od dry white wine<\/em>
\n– 1 liter of hot water<\/em>
\n– 1\/2 cube of chicken stock<\/em>
\n– 1 large tablespoon of cream cheese<\/em><\/p>\n

Saute onion in butter. When golden, add sage and rice.<\/em><\/p>\n

When the rice is translucent, add the white wine.<\/em><\/p>\n

When the wine has evaporated, add hot water until the water touches the surface of rice and crumble the bouillon cube. Start counting 20 minutes cooking over medium heat.<\/em><\/p>\n

When the water is almost evaporated, add some more water while stirring. And so on until the end of cooking.<\/em><\/p>\n

When cooked, add salt, pepper and cream cheese.<\/em>
\nMix and taste hot.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

D\u2019apr\u00e8s une recette d\u2019Epicurien et suite \u00e0 : – un achat compulsif \u201cTiens j\u2019ai achet\u00e9 ce bouquet sans savoir ce que c\u2019est, que va-t-on en faire ?\u201d – une d\u00e9gustation de vin blanc me laissant quelques bouteilles au frigo – un tournage de cuisine me laissant quelques barquettes de fromage frais – une soir\u00e9e seule… Poursuivre la lecture Besoin de r\u00e9confort : risotto \u00e0 la sauge<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[46,118],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/348"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=348"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/348\/revisions"}],"predecessor-version":[{"id":1374,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/348\/revisions\/1374"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/536"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}