250 g de riz \u00e0 risotto
\n2 \u00e9chalotes,
\n900 cl de bouillon de l\u00e9gumes
\n60 g de parmesan r\u00e2p\u00e9
\n50 g de beurre
\n3g de safran en poudre
\n2g de pistils de safran
\n1 verre de vin blanc
\nhuile d\u2019olive
\nciboulette
\nsel, poivre<\/p>\n
![\"risotto-au-safran\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-safran-1.jpg?resize=333%2C500\" "\\"risotto-au-safran\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Eplucher et ciseler les \u00e9chalotes. Les faire ensuite revenir avec l\u2019huile d\u2019olive dans une po\u00eale. Un vrai d\u00e9lice !<\/p>\n","protected":false},"author":18,"featured_media":3073,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[239,242],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-safran-1.jpg?fit=333%2C500","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":485,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/20\/485-risotto-aux-crevettes\/","url_meta":{"origin":1615,"position":0},"title":"Risotto aux crevettes","date":"20 ao\u00fbt 2009","format":false,"excerpt":"Les crevettes se marient \u00e0 merveille avec le risotto au safran. Une recette \u00e0 tester au plus vite ! Ingr\u00e9dients (pour 4 personnes) 750 g de crevettes (300 g \u00e9pluch\u00e9es) 2\/3 de tasse de vin blanc sec 2 cuill\u00e8res \u00e0 soupe de beurre 3 tasses de riz pour risotto 1\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/risotto_crevette_safran-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2299,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/29\/2299-risotto-aux-endives\/","url_meta":{"origin":1615,"position":1},"title":"Risotto aux endives","date":"29 novembre 2010","format":false,"excerpt":"Un d\u00e9licieux risotto cr\u00e9meux tr\u00e8s simple \u00e0 r\u00e9aliser qui accompagnera \u00e0 merveille toutes vos viandes r\u00f4ties. Ingr\u00e9dients 400 g de riz 3 endives 20 cl de vin blanc 2 \u00e9chalotes 2 cubes de bouillon 6 c \u00e0 s d'huile d'olive 4 c \u00e0 s de cr\u00e8me liquide 2 c \u00e0\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/risotto-aux-endives-1.jpg?fit=334%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1644,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/10\/1644-risotto-au-saumon\/","url_meta":{"origin":1615,"position":2},"title":"Risotto au saumon","date":"10 juin 2010","format":false,"excerpt":"Un risotto au saumon plein d\u2019ar\u00f4mes qui plaira \u00e0 toute la famille ainsi qu'aux fins gourm\u00e9s.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-saumon-347x525.jpg?fit=347%2C525&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1078,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/26\/1078-bourride\/","url_meta":{"origin":1615,"position":3},"title":"Bourride","date":"26 janvier 2010","format":false,"excerpt":"Une recette typique du sud de la France.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/bourride-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1627,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/12\/1627-risotto-aux-feves-et-aux-petits-pois\/","url_meta":{"origin":1615,"position":4},"title":"Risotto aux f\u00e8ves et aux petits pois","date":"12 juin 2010","format":false,"excerpt":"L\u00e9ger et simple \u00e0 faire !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-aux-feves-et-aux-petits-pois-1.jpg?fit=500%2C429&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1660,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/14\/1660-risotto-au-poulet-chevre-et-basilic\/","url_meta":{"origin":1615,"position":5},"title":"Risotto au poulet, ch\u00e8vre et basilic","date":"14 juin 2010","format":false,"excerpt":"Une recette simple \u00e0 pr\u00e9parer, rapide et gourmande. R\u00e9galez-vous !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-poulet-chevre-et-basilic-1.jpg?fit=640%2C480&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1615"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1615"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1615\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3073"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1615"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.R\u00e9chauffer le bouillon de l\u00e9gumes.
\n3.Dans une grande sauteuse, faire chauffer de l’huile, puis ajouter le riz et le faire revenir 2 minutes \u00e0 feu vif. Verser le verre de vin blanc en remuant.
\n4.Une fois le vin \u00e9vapor\u00e9, ajouter les \u00e9chalotes.
\n5.Incorporer ensuite le bouillon petit \u00e0 petit en attendant \u00e0 chaque fois son \u00e9vaporation, tout en remuant sans arr\u00eat le riz.
\n6.En fin de cuisson ajouter les pistils et la poudre de safran, puis hors du feu, lier le riz avec le parmesan r\u00e2p\u00e9 et le beurre, afin d’obtenir une consistance cr\u00e9meuse. Rectifier l’assaisonnement avec du sel et du poivre.
\n7.Servir de suite : r\u00e9partir le risotto dans les assiettes et parsemer de parmesan et de ciboulette hach\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"