Cuisine avec jean marc: Risotto alla Milanese

Scrivetemi - Ecrivez moi

Je crois que la cuisine unie tous les sens, les parfums, les couleurs, les saveurs, le toucher et bien sur la vue... Mais souvent on croit que c'est difficile et compliqué. Alors je vais proposer des recettes simples et faciles, mais bonnes.

Pas de haute cuisine, mais des plats de tous les jours que n'importe qui peut faire, et surtout en jouir.

Je suis curieux et goûte à tout, donc toutes les nouvelles recettes proposées ou envoyées, seront essayées.

Je ne garantis pas de poster ici tous les jours, mais le plus souvent possible.

Laissez des commentaires SVP, ça aide à mieux faire...Merci bien.

Penso che la cucina stimoli tutti i sensi, i profumi, i colori, i sapori, il toccare e la vista ovviamente... Ma spesso crediamo che sia complicato o difficile. Per questo vi proporrò delle ricette semplici da fare, ma buone. Piatti che si possono fare tutt'i giorni , e che chiunque può fare, e sopratutto gradire.

Sono curioso e goloso, perciò se mi mandate delle ricette le proverò, e tutte quelle che metterò qui saranno prima testate da me. Non garantisco di scrivere ogni giorno, ma il più spesso possibile.

Lasciatemi dei commenti per favore, mi aiuta a fare meglio...Grazie

mercredi 14 mars 2012

Risotto alla Milanese - A la Milanaise

Une recette très classique de la cuisine Italienne.

Le risotto Milanais, simple et léger et je vous donne la recette végétarienne.

pour 4 personnes:

250 g de riz Carnaroli ou Vialone nano

Un oignon doré

safran (1 dose ou quelques filaments)

bouillon de légumes

1 verre de vin blanc sec

75gr de parmesan râpé

huile d'olive

40gr de beurre

sel et poivre

Faire revenir l'oignons haché fin dans un peu d'huile en le faisant juste blondir, ajoutez le riz, et remuez bien. Quand le riz est translucide, ajoutez d'abord le verre de vin et faite évaporer l'alcool et ensuite ajoutez du bouillon de légumes, de façon à couvrir le riz. Remuez, et quand le bouillon est absorbé, recommencez. Il faut le cuire comme ça environ dix minutes. Quand il sera très "al dente"ajoutez le safran et remuez bien encore en ajoutant encore un peu de bouillon si nécessaire. Une fois absorbé le bouillon, enlevez du feu, ajoutez le beurre en morceaux, le parmesan râpé de façon à ce qu'il soit bien crémeux. Couvrez et laisser reposer quelques minutes, C'est simple et vite fait....

http://recettes.de/italie

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