![\"risotto-au-saumon\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-saumon-347x525.jpg?resize=347%2C500\" "\\"risotto-au-saumon\\"")
\n
<\/br>
\nIngr\u00e9dients (pour 4 personnes)<\/strong><\/p>\n
une tranche de saumon frais (environ 300 grammes)
\n300 g de riz \u00e0 risotto (carnaroli ou arborio)
\nune \u00e9chalote
\n50 g de beurre
\nun verre de vin blanc
\nun bouquet de persil frais
\nhuile d’olive
\nsel, poivre blanc du moulin <\/p>\n
Pour le bouillon<\/em> 1.Pr\u00e9parer tout d\u2019abord le court bouillon pour la cuisson du poisson : mettre dans un litre d\u2019eau froide tous les aromates, porter \u00e0 \u00e9bullition, saler et laisser mijoter pendant une bonne vingtaine de minutes \u00e0 feu doux. 5.Dans une casserole, faire chauffer un peu d’huile d’olive et y faire suer l’\u00e9chalote \u00e9minc\u00e9e. Un risotto au saumon plein d\u2019ar\u00f4mes qui plaira \u00e0 toute la famille ainsi qu’aux fins gourm\u00e9s.<\/p>\n","protected":false},"author":18,"featured_media":3075,"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":[239,246],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-saumon-347x525.jpg?fit=347%2C525","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":1644,"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":1660,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/14\/1660-risotto-au-poulet-chevre-et-basilic\/","url_meta":{"origin":1644,"position":1},"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":[]},{"id":1627,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/12\/1627-risotto-aux-feves-et-aux-petits-pois\/","url_meta":{"origin":1644,"position":2},"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":1615,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/08\/1615-risotto-au-safran\/","url_meta":{"origin":1644,"position":3},"title":"Risotto au safran","date":"8 juin 2010","format":false,"excerpt":"Un vrai d\u00e9lice !","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-safran-1.jpg?fit=333%2C500&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":1644,"position":4},"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":139,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/05\/139-risotto-asperges-parmesan\/","url_meta":{"origin":1644,"position":5},"title":"Risotto asperges & parmesan","date":"5 juin 2009","format":false,"excerpt":"Voici une recette de risotto simple et d\u00e9licieuse !","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/risotto_asperge_parmesan-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1644"}],"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=1644"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3075"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1644"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nun oignon
\nune branche de c\u00e9leri
\nune petite carotte
\nune gousse d\u2019ail
\nune branche de persil
\nun zeste de citron
\nsel
\n
<\/br>
\nPr\u00e9paration<\/strong><\/p>\n
\n2.D\u00e9poser ensuite le poisson dans le bouillon. Laisser cuire 3 minutes, puis couper le feu et laisser le poisson encore 10 minutes dans le bouillon afin qu’il finisse de cuire sans bouillir.
\n3.Ensuite retirer le saumon du court bouillon, enlever la peau et \u00e9mietter la chair en petits morceaux.
\n4.Passer le bouillon au chinois et r\u00e9server.<\/p>\n
\n6.Puis ajouter le riz et le faire revenir 2 minutes \u00e0 feu vif en le m\u00e9langeant jusqu\u2019\u00e0 ce qu\u2019il devienne translucide. D\u00e9glacer avec un verre de vin blanc, toujours en remuant.
\n7.Une fois le vin \u00e9vapor\u00e9, incorporer le court bouillon petit \u00e0 petit en attendant \u00e0 chaque fois son \u00e9vaporation, tout en remuant sans arr\u00eat le riz.
\n8.Au bout d\u2019une dizaine de minutes, ajouter le poisson et finir la cuisson du riz.
\n9.Ajoutez le beurre, saler et poivrer.
\n10.Saupoudrer enfin de persil finement cisel\u00e9 et servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"