{"id":378,"date":"2013-03-11T22:31:29","date_gmt":"2013-03-11T21:31:29","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/03\/risotto-calamar-calmar-et-chorizo\/"},"modified":"2023-02-18T17:50:31","modified_gmt":"2023-02-18T16:50:31","slug":"risotto-calamar-calmar-et-chorizo","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/risotto-calamar-calmar-et-chorizo\/","title":{"rendered":"Risotto calamar (calmar) et chorizo"},"content":{"rendered":"
\n
\n \"Risotto calamar (calmar) et chorizo\"
\n <\/a><\/p>\n
\n

M\u00eame si cuire du chorizo ramen\u00e9 de Barcelone, c\u2019est g\u00e2ch\u00e9, il serait dommage de ne pas en profiter !<\/p>\n

Pour 3 \u00e0 4 personnes (\u00e7a d\u00e9pend du nombre d\u2019homme)
\n – 250 g de riz rond pour risotto
\n – 60 g de chorizo
\n – 200 g d\u2019oignons jaunes
\n – 2 gousses d\u2019ail
\n – 1,2 L d\u2019eau bouillante
\n – le jus d\u2019un demi citron
\n – 1 pinc\u00e9e de pistils de safran
\n – 400 g de calamars surgel\u00e9s en rondelle
\n – 200 g de petits pois surgel\u00e9s
\n – 1 cuill\u00e8re \u00e0 soupe de cr\u00e8me de fromage (Kiri)
\n – sel, poivre<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n

Faites revenir les oignons coup\u00e9s en morceaux dans de l\u2019huile d\u2019olive.
\n Ajoutez les gousses d\u2019ail \u00e9cras\u00e9es et le chorizo coup\u00e9 en petits morceaux.
\n Versez d\u2019un coup le riz et faites-le revenir sur grand feu, jusqu\u2019\u00e0 ce qu\u2019il devienne translucide.
\n Ajoutez les petits pois et les calamars, m\u00e9langez comme vous pouvez. Puis arrosez d\u2019eau bouillante, jusqu\u2019\u00e0 ce que le liquide effleure la surface.
\n Ajoutez de l\u2019eau petit \u00e0 petit tout en remuant jusqu\u2019\u00e0 ce que le riz soit cuit.
\n En fin de cuisson, \u00e9teignez le feu et ajoutez le fromage et un trait d\u2019huile d\u2019olive.<\/p>\n

Servez tr\u00e8s chaud, dans une assiette creuse et avec une cuill\u00e8re \u00e0 soupe.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\"Risotto calamar (calmar) et chorizo\"<\/a><\/div>\n<\/div>\n
\n
\n

Le plus compliqu\u00e9 est de surveiller la cuisson. Ajoutez l\u2019eau petit \u00e0 petit, remuez r\u00e9guli\u00e8rement… cela permet de cuire doucement l\u2019amidon et d\u2019enrober tous les \u00e9l\u00e9ments du risotto. De plus, en surveillant de pr\u00e8s, on a plus de chance d\u2019arr\u00eater la cuisson juste au moment o\u00f9 le riz est \u201ccr\u00e9meux dehors et ferme dedans\u201d, dixit Chef Simon<\/a>.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n

Squid and chorizo risotto<\/p>\n

While cooking chorizo from Barcelona is wasting it, it would be a shame not to enjoy it!<\/p>\n

For 3-4 people (depending on the number of men)
\n – 250 g of round grain rice for risotto
\n – 60 g of chorizo
\n – 200 g of yellow onions
\n – 2 cloves of garlic
\n – 1.2 L of boiling water
\n – Juice of half a lemon
\n – 1 pinch of saffron
\n – 400 g of frozen squid rings
\n – 200 g frozen peas
\n – 1 tablespoon of cream cheese (Kiri)
\n – Salt and pepper<\/p>\n

Saut\u00e9 chopped onions in olive oil.
\n Add the crushed garlic and chorizo\u200b\u200b cut into small pieces.
\n Pour the rice and fry on high heat until it becomes translucent.
\n Add the peas and squid, stir as you can. Pour boiling water until the liquid touches the surface.
\n Add water gradually while stirring until the rice is cooked.
\n When cooked, turn off the heat and add the cheese and a drizzle of olive oil.<\/p>\n

Serve hot in a soup plate with a spoon.<\/p>\n

The most difficult is to monitor cooking. Add water gradually, stirring regularly … it can simmer starch and coat all the elements of the risotto. Furthermore, by closely monitoring was more likely to just stop cooking when the rice is "creamy outside and farm<\/em> inside", said Chef Simon<\/a>.<\/p>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

M\u00eame si cuire du chorizo ramen\u00e9 de Barcelone, c\u2019est g\u00e2ch\u00e9, il serait dommage de ne pas en profiter ! Pour 3 \u00e0 4 personnes (\u00e7a d\u00e9pend du nombre d\u2019homme) – 250 g de riz rond pour risotto – 60 g de chorizo – 200 g d\u2019oignons jaunes – 2 gousses d\u2019ail – 1,2 L d\u2019eau… Poursuivre la lecture Risotto calamar (calmar) et chorizo<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/378"}],"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=378"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/378\/revisions"}],"predecessor-version":[{"id":1405,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/378\/revisions\/1405"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}