{"id":5920,"date":"2015-11-17T18:44:58","date_gmt":"2015-11-17T17:44:58","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5920"},"modified":"2015-11-17T18:44:58","modified_gmt":"2015-11-17T17:44:58","slug":"risotto-aux-champignons-shiitakes","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/risotto-aux-champignons-shiitakes\/","title":{"rendered":"Recette de risotto aux champignons shiitak\u00e9s"},"content":{"rendered":"<p>Aujourd\u2019hui, c\u2019est <strong>risotto aux champignons shiitak\u00e9s<\/strong>, les c\u00e9l\u00e8bres champignons japonais. C\u2019est l\u2019un de mes champignons pr\u00e9f\u00e9r\u00e9s, m\u00eame s\u2019ils sont un peu difficiles \u00e0 trouver frais et ce n\u2019est pas forc\u00e9ment un produit \u00e9conomique. Cependant, on les trouve s\u00e9ch\u00e9s dans presque toutes les \u00e9piceries asiatiques. La recette d\u00e9crit la fa\u00e7on de pr\u00e9parer ce risotto avec les deux types de shiitak\u00e9s.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5922\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes_1.png\" alt=\"risotto_aux_champignons_shiitakes_1\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes_1.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes_1-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes_1-300x200.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Voulez-vous savoir comment pr\u00e9parer un <strong>risotto aux champignons shiitak\u00e9s<\/strong> ? Voici la recette. Allez, op ! C\u2019est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes-320x213.png 320w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/11\/risotto_aux_champignons_shiitakes.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/risotto-aux-champignons-shiitakes\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de risotto aux champignons shiitak\u00e9s<\/h2>\n<span id=\"post-ratings-5920\" class=\"post-ratings\" data-nonce=\"34ad67e1f8\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5920_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(5920, 1, '1 Star');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5920_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(5920, 2, '2 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5920_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(5920, 3, '3 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5920_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(5920, 4, '4 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5920_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5920, 5, '5 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,85 \/ 5. Votes: 13<\/div><\/span><span id=\"post-ratings-5920-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2015-11-17\"><\/time> \n<span itemprop=\"description\" content=\"Comment \u00e9laborer un risotto aux champignons shiitak\u00e9s, un d\u00e9licieux plat qui combine ensemble des ingr\u00e9dients italiens et japonais. Recette facile.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">400 g de riz \u00e0 risotto (arborio ou carnaloni)<\/li>\n<li itemprop=\"recipeIngredient\">250 g de champignon shiitak\u00e9 (*)<\/li>\n<li itemprop=\"recipeIngredient\">1 l de bouillon l\u00e9gumes (*)<\/li>\n<li itemprop=\"recipeIngredient\">100 ml de vin blanc (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">4 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">25 g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">50 g de Parmesan r\u00e2p\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">Quelques brins de persil frais (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Nettoyer soigneusement les champignons shiitak\u00e9s avec un linge humide ou une brosse pour enlever les restes de terre.<\/li>\n<li itemprop=\"recipeInstructions\">Couper les champignons shiitak\u00e9s en morceaux. En r\u00e9server un pour la d\u00e9coration que l\u2019on tallera en lamelles.<\/li>\n<li itemprop=\"recipeInstructions\">Laver le persil et bien le s\u00e9cher. Hacher tr\u00e8s finement les feuilles.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher l\u2019oignon et le ciseler finement.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale \u00e0 feu moyen, faire chauffer 1 cuiller\u00e9e d\u2019huile.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019huile est chaude, faire sauter les morceaux de champignons quelques minutes. R\u00e9server avec tout leur jus.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer 3 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive et faire revenir l\u2019oignon \u00e0 feu moyen doux, jusqu\u2019\u00e0 ce qu\u2019il soit tendre et l\u00e9g\u00e8rement translucide. Remuer fr\u00e9quemment pour \u00e9viter qu\u2019il br\u00fble.<\/li>\n<li itemprop=\"recipeInstructions\">Pendant que l\u2019oignon cuit, dans une casserole, faire chauffer le bouillon de l\u00e9gumes pr\u00e9alablement assaisonn\u00e9 de sel selon votre go\u00fbt. Il ne faut pas trop saler, car \u00e0 la fin on y ajoute du Parmesan qui est d\u00e9j\u00e0 un peu sal\u00e9. D\u00e8s que le bouillon bout, r\u00e9duire le feu pour le garder chaud.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une autre po\u00eale, faire chauffer quelques gouttes d\u2019huile d\u2019olive et faire dorer des deux c\u00f4t\u00e9s les lamelles de champignons. R\u00e9server au chaud pour les utiliser pour d\u00e9corer les assiettes.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois l\u2019oignon tendre, incorporer le riz \u00e0 la po\u00eale et bien m\u00e9langer avec l\u2019oignon. Laisser cuire de 2 \u00e0 3 minutes jusqu\u2019\u00e0 ce que le riz devienne translucide.<\/li>\n<li itemprop=\"recipeInstructions\">Mouiller avec le vin blanc et laisser l\u2019alcool s\u2019\u00e9vaporer.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les morceaux de shiitak\u00e9 ainsi que le jus. M\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, ajouter 1 louche de bouillon de l\u00e9gumes bien chaud. Remuer soigneusement pour que le riz absorbe le bouillon et lib\u00e8re l\u2019amidon qui le rend cr\u00e9meux.<\/li>\n<li itemprop=\"recipeInstructions\">Quand le bouillon est absorb\u00e9 presque compl\u00e8tement, rajouter encore une louche de bouillon et remuer jusqu\u2019\u00e0 absorption.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9p\u00e9ter l\u2019\u00e9tape pr\u00e9c\u00e9dente plusieurs fois, jusqu\u2019\u00e0 ce que le riz soit cr\u00e9meux et cuit \u00e0 point. (**)<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbtez le riz pour v\u00e9rifier sa cuisson. (***)<\/li>\n<li itemprop=\"recipeInstructions\">Hors du feu, ajouter le beurre froid coup\u00e9 en d\u00e9s. Remuer jusqu\u2019\u00e0 ce qu\u2019il soit compl\u00e8tement fondu.<\/li>\n<li itemprop=\"recipeInstructions\">Enfin, saupoudrer le Parmesan r\u00e2p\u00e9 et bien m\u00e9langer pour l\u2019int\u00e9grer.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbter l\u2019assaisonnement et rectifier du sel si n\u00e9cessaire.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Pour servir, saupoudrer de persil frais hach\u00e9 et garnir avec une ou deux lamelles de champignons shiitak\u00e9. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Pour faire les risottos on doit forc\u00e9ment utiliser un riz sp\u00e9cifique pour risotto, tels que l\u2019arborio ou le carnaroli.<\/li>\n<li>(*) Vous pouvez utiliser des champignons shiitak\u00e9s s\u00e9ch\u00e9s. Dans ce cas, avant de pr\u00e9parer le risotto, vous devez les hydrater selon les instructions du fabricant. L\u2019eau d\u2019hydratation peut s\u2019utiliser pour donner plus de go\u00fbt au risotto. Ajoutez-la chaude dans riz chaud avant de commencer \u00e0 ajouter le bouillon. Il est conseill\u00e9 de passer l\u2019eau \u00e0 travers un filtre \u00e0 caf\u00e9 ou une passoire tr\u00e8s fine pour enlever d\u2019\u00e9ventuels restes de terre.<\/li>\n<li>(**) Ne pas ajouter plus de bouillon jusqu\u2019\u00e0 ce qu\u2019il ait \u00e9t\u00e9 absorb\u00e9 et toujours une louche maxi.<\/li>\n<li>(***) Parfois, il ne sera pas n\u00e9cessaire d\u2019utiliser tout le bouillon. Le processus peut prendre environ 20 minutes. Avant d\u2019arr\u00eater la cuisson, toujours go\u00fbter le riz pour v\u00e9rifier qu\u2019il est d\u00e9j\u00e0 cuit.<\/li>\n<li>Sur le blog vous trouverez d\u2019autres recettes de risotto, comme le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/risotto-aux-girolles.html\">risotto aux girolles<\/a><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/risotto-aux-girolles.html\"> ou chanterelles<\/a> et le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/12\/risotto-au-gorgonzola.html\">risotto au gorgonzola<\/a>.<\/li>\n<li>Pour plus de recettes avec des champignons shiitak\u00e9s, voici les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/05\/yasai-yakisoba.html\">nouilles japonaises saut\u00e9es (yakisoba)<\/a>, le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/12\/cabillaud-au-four-sur-riz-noir-et-champignons-shiitake.html\">cabillaud au four sur riz noir aux champignons shiitak\u00e9s<\/a> ou l\u2019<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/05\/omelette-espagnole-aux-champignons-shiitake-et-choux-chinois.html\">omelette aux champignons shiitak\u00e9s et choux chinois (fa\u00e7on tortilla espagnole)<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment \u00e9laborer un risotto aux champignons shiitak\u00e9s, un d\u00e9licieux plat qui combine ensemble des ingr\u00e9dients italiens et japonais. Recette facile.<\/p>\n","protected":false},"author":1,"featured_media":5921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"risotto aux champignons shiitak\u00e9s","_yoast_wpseo_metadesc":"Comment \u00e9laborer un risotto aux champignons shiitak\u00e9s, un d\u00e9licieux plat qui combine ensemble des ingr\u00e9dients italiens et japonais. Recette facile.","footnotes":""},"categories":[241,841,20],"tags":[865,259,463],"class_list":["post-5920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italienne","category-riz-et-pates","category-recette","tag-riz","tag-shiitake","tag-risotto"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de risotto aux champignons shiitak\u00e9s<\/title>\n<meta name=\"description\" content=\"Comment \u00e9laborer un risotto aux champignons shiitak\u00e9s, un d\u00e9licieux plat qui combine ensemble des ingr\u00e9dients italiens et japonais. 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