Recipe of Award-winning Risotto aux légumes d’hiver et herbes fraîches
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Homemade Risotto aux légumes d’hiver et herbes fraîches. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Risotto aux légumes d’hiver et herbes fraîches, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto aux légumes d’hiver et herbes fraîches delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Risotto aux légumes d’hiver et herbes fraîches is Pour 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook Risotto aux légumes d’hiver et herbes fraîches using 14 ingredients and 10 steps. Here is how you cook that.
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Ingredients and spices that need to be Get to make Risotto aux légumes d’hiver et herbes fraîches:
- 1 bouillon cube de poulet (bio pour moi)
- 1 casserole d’eau = à 4 fois le poids du riz (en l’occurrence 4x160g)
- 3-4 filaments de safran (ou éventuellement en poudre)
- 2 CS d’huile d’olive
- 1 CS beurre (salé pour moi)
- 1 échalote
- 1 oignon
- 1 poireau
- 1 carotte
- 160 g (soit 80 g / personne) de riz Arborio (spécial risotto)
- 50 g Parmesan
- 20 g beurre (salé pour moi)
- Poivre et Sel
- 2 CS d’herbes fraîches ciselées au choix (Ciboulette et Persil pour moi)
Instructions to make to make Risotto aux légumes d’hiver et herbes fraîches
- Préparer le bouillon de poulet en diluant le cube de bouillon de poule dans l’eau bouillante, ajouter le safran
- Peler et émincer finement échalote et oignon, éplucher poireau et carotte, les laver, les essuyer et les détailler en brunoise
- Dans une casserole à fond épais, faire chauffer l’huile d’olive avec la cuiller à soupe de beurre et faire revenir oignon et échalote émincés 2mn à feux doux, ajouter la brunoise de légumes et faire rissoler légèrement les légumes
- Verser le riz Arborio, mélanger le riz aux légumes et remuer légèrement avec une cuiller en bois +- 2 mn, le temps que le riz devienne un peu translucide
- Verser le vin blanc et mélanger sur feu doux, jusqu’à ce que le vin soit totalement absorbé par le riz et les légumes
- Verser une louche de bouillon sur le mélange riz/légumes, mélanger sans cesse jusqu'à ce que tout le liquide soit absorbé
- Renouveler l’opération louche après louche (en théorie au nombre de 7), en mélangeant bien après chaque ajout de liquide, jusqu’à épuisement du bouillon, le riz doit être tendre et crémeux au bout de +- 20 mn
- Hors du feu, rectifier éventuellement l’assaisonnement, ajouter les 20 g de beurre bien froid dans le risotto avec le parmesan râpé et les herbes fraîches ciselées
- Mélanger vivement pour bien mélanger tous les ingrédients, couvrir et laisser reposer 2 minutes afin que les arômes se mélangent
- Sans attendre, servir bien chaud, saupoudré éventuellement de copeaux de parmesan
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