Je recherche :
Recette de Risotto végétarien "Primavera", bière blanche et parmesan
Un risotto au parfum de bière et aux petits légumes verts croquants.
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15mn
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30mn
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0mn
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Facile ( 4 avis )
Une autre recette ?
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Les ingrédients (quantités pour 6 personne(s))
- Riz carnaroli : 300 g
- Oignon(s) : 1 pièce(s)
- Bière blanche : 20 cl
- Bouillon de légumes : 45 cl
- Beurre doux : 50 g
- Parmigiano Reggiano râpé : 100 g
- Asperge(s) vertes(s) : 0.5 botte(s)
- Sel fin : 6 pincée(s)
- Moulin à poivre : 6 tour(s)
- Huile d'olive : 5 cl
- Petit(s) pois surgelé(s) : 50 g
- Fève(s) écossée(s) surgelée(s) : 50 g
- Persil plat : 0.25 botte(s)
- Basilic : 0.25 botte(s)
- Mascarpone : 60 g
Description de la recette
Laver les légumes.
Éplucher l'oignon et le ciseler en brunoise (petits dés). Effeuiller le persil et le basilic, puis les ciseler finement. Pointer les asperges et les couper finement, légèrement en biais.
Dans une cocotte, verser un filet d'huile d'olive et faire suer l'oignon avec une pincée de sel. Ajouter le riz et le "nacrer". Déglacer ensuite avec la bière et faire réduire. Ajouter au fur et à mesure le bouillon de volaille, jusqu'à cuisson complète du riz.
Lorsque le riz est cuit, ajouter les fèves, les petits pois et les asperges. Terminer avec le parmesan, le beurre, le mascarpone, un tour de moulin à poivre et les herbes.
Servir le risotto crémeux en assiettes creuses.
Le + du Chef
" Tous les légumes sont mis au dernier moment afin qu'ils conservent croquant, couleur et parfums. "
Les techniques associées en vidéo
Poser une question au Chef
Vous avez besoin de précision ? Posez une question au Chef sur la recette de Risotto végétarien "Primavera", bière blanche et parmesan
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Réponse d'un Chef de l'atelier Bonjour Nicolas, non les petits pois et les asperges cuisent à feu doux avec le riz. Bonne recette !
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NICOLAS - Question sur risotto végétarien à la bière et les asperges (et les petits pois) se mangent crus ?
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ERIC - Question sur risotto végétarien à la bière et
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Réponse d'un Chef de l'atelier Bonjour Suzanne, merci pour votre commentaire. Vous pouvez remplacer le riz Carnaroli par du riz rond Arborio. Bonne cuisine !
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SUZANNE - Question sur risotto végétarien à la bière et Bonjour, Peut-on remplacer le riz Carnaroli par un autre? J'apprécie beaucoup vos recettes. Salutations Suzanne
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Réponse d'un Chef de l'atelier Bonjour Véronique, les fèves et les petits pois surgelés sont blanchis au préalable. Ils ne nécessitent donc pas de cuisson mais simplement d'être réchauffés. Bonne cuisine !
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Jean pierre - Question sur risotto végétarien à la bière et Risotto vegetarien à la bière? Excusez moi mais je pense que 20 cl de bière n'ont pas beaucoup de goût dans ce risotto mais ce qui me gêne encore plus c'est le fait que vous proposez un plat VEGETARIEN auquel vous ajoutez du BOUILLON DE POULE, je ne crois pas que vous faites vraiment plaisir aux VEGETARIENS. Dans ce cas je conseille du bouillon de légumes ou faire (si on veut un bouillon comme un court-bouillon. Sinon vous avez souvent de bonnes reçettes. Salutations Jean Pierre Leneveu
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VÉRONIQUE - Question sur risotto végétarien à la bière et Bonjour, Je n'ai jamais utilisé de petits pois et fèves surgelés. Pour cela ma question - n'y a-t-il pas de cuisson pour ces légumes? Bonne journée.
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Audrey - Question sur risotto végétarien à la bière et Très bonne recette, dommage qu'il ne soit pas indiqué le temps et mode de cuisson pour les asperges
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Dans une cocotte, verser un filet d'huile d'olive et faire suer l'oignon avec une pincée de sel. Ajouter le riz et le "nacrer". Déglacer ensuite avec la bière et faire réduire. Ajouter au fur et à mesure le bouillon de volaille, jusqu'à cuisson complète du riz.
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Servir le risotto crémeux en assiettes creuses.
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[commercial] => Un risotto au parfum de bière et aux petits légumes verts croquants.
[video] =>
[search] => risotto vegetarien primavera biere blanche et parmesan un au parfum de au petit legume vert croquant || parmesan risotto asperge
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[nom] => Philippe Kratz
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[date_modification] => 2013-04-05 11:39:55
[id_modif] => 396
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[bio] => La créativité de Philippe, la justesse de ses gestes en font l'un des chefs les plus talentueux de sa génération. C'est donc logiquement qu'après avoir quitté sa Lorraine natale, il intègre les brigades des meilleurs restaurants et rafle les prix de prestigieux concours (Chef espoir de l'année 2001, Trophée national de cuisine et pâtisserie 2003). Sa grande qualité est, que malgré tout cela, il ne se prend jamais au sérieux et aime plus que tout vous faire partager ses tours de mains et ses dernières créations.
[parcours] => Avant de rejoindre l'atelier, je suis passé par l'île de Porquerolles pour démarrer mon métier. Puis une maison bourgeoise près de Callas dans le Var et ensuite La Lorraine pour codiriger un restaurant/bistro. Je suis ensuite venu à Paris, chez « Lasserre » dans un premier temps (moins d'un an) puis « le Ritz » pendant 4 ans. Cela m'a permis de participer à quelques concours que j'ai remportés: « Espoir de l'année » et « Trophée National de Cuisine et de Pâtisserie ».
[pourquoi] => Pour la qualité des Chefs, leur savoir et leur plaisir de transmettre. Pour l'aventure hors du commun où j'ai souhaité apporter une pierre à l'édifice, il y a 4 ans, c'était un vrai défi.
[cuisine_favorite] => La cuisine française : des bases classiques mais revisitées de manière plus contemporaine.
La cuisine thaïlandaise, pour ses saveurs et l'italienne, pour la richesse des produits.
[cours_prefere] => Le cours Tradition : cours technique et très participatif. On peut rendre plus abordables des techniques qui ont l'air très compliquées. Ce cours est idéal pour transmettre à nos clients notre savoir culinaire.
[message_eleves] => Décomplexez vous, les Chefs sont là pour vous transmettre leur savoir d'une manière simple et abordable. La cuisine ne vaut que si elle est partagée.
[id_atelier_compte] => 1
[id_site] => 1
[adresse] => L'atelier des Chefs Paris Penthièvre
10 rue de Penthièvre
75008 Paris
Ouvert du lundi au samedi de 10h à 19h
[adresse_1] => 10 rue de Penthièvre
75008 Paris
[ouverture] => Ouvert du lundi au samedi de 10h à 19h
[ville] => Paris
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[boutique] => 1
[telephone] => 01 53 30 05 82
[emailcontact] => accueil-penthievre@atelierdeschefs.com
[emailreservation] => accueil-penthievre@atelierdeschefs.com
[emailcontactb2b] => commercial@atelierdeschefs.com
[emailcontactce] => commercial@atelierdeschefs.com
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)
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[0] => Array
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[texte] => Emincer un oignon
[image] => http://1.media.atelierdeschefs.com/techniques-a1-emincer-un-oignon.jpg
[lien] => /fr/techniques-de-cuisine/1-emincer-un-oignon.php
)
[1] => Array
(
[texte] => Brider une volaille
[image] => http://1.media.atelierdeschefs.com/techniques-a175-brider-une-volaille.jpg
[lien] => /fr/techniques-de-cuisine/175-brider-une-volaille.php
)
[2] => Array
(
[texte] => Habiller une volaille
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[lien] => /fr/techniques-de-cuisine/176-habiller-une-volaille.php
)
[3] => Array
(
[texte] => Faire sauter des légumes
[image] => http://1.media.atelierdeschefs.com/techniques-a181-faire-sauter-des-legumes.jpg
[lien] => /fr/techniques-de-cuisine/181-faire-sauter-des-legumes.php
)
[4] => Array
(
[texte] => Faire un bouillon de volaille
[image] => http://1.media.atelierdeschefs.com/techniques-a194-faire-un-bouillon-de-volaille.jpg
[lien] => /fr/techniques-de-cuisine/194-faire-un-bouillon-de-volaille.php
)
[5] => Array
(
[texte] => Faire un jus de volaille
[image] => http://1.media.atelierdeschefs.com/techniques-a195-faire-un-jus-de-volaille.jpg
[lien] => /fr/techniques-de-cuisine/195-faire-un-jus-de-volaille.php
)
[6] => Array
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[texte] => Cuire de la semoule
[image] => http://1.media.atelierdeschefs.com/techniques-a221-cuire-de-la-semoule.jpg
[lien] => /fr/techniques-de-cuisine/221-cuire-de-la-semoule.php
)
[7] => Array
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[texte] => Réaliser une pâte à gaufres
[image] => http://1.media.atelierdeschefs.com/techniques-a227-realiser-une-pate-a-gaufres.jpg
[lien] => /fr/techniques-de-cuisine/227-realiser-une-pate-a-gaufres.php
)
[8] => Array
(
[texte] => Réaliser des beurres composés
[image] => http://1.media.atelierdeschefs.com/techniques-a229-realiser-des-beurres-composes.jpg
[lien] => /fr/techniques-de-cuisine/229-realiser-des-beurres-composes.php
)
[9] => Array
(
[texte] => Réaliser une sauce caramel ou une garniture de caramel mou
[image] => http://1.media.atelierdeschefs.com/techniques-a241-realiser-une-sauce-caramel-ou-une-garniture-de-caramel-mou.jpg
[lien] => /fr/techniques-de-cuisine/241-realiser-une-sauce-caramel-ou-une-garniture-de-caramel-mou.php
)
[10] => Array
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[texte] => Réaliser une génoise
[image] => http://1.media.atelierdeschefs.com/techniques-a242-realiser-une-genoise.jpg
[lien] => /fr/techniques-de-cuisine/242-realiser-une-genoise.php
)
[11] => Array
(
[texte] => Préparer des tomates séchées
[image] => http://1.media.atelierdeschefs.com/techniques-a244-preparer-des-tomates-sechees.jpg
[lien] => /fr/techniques-de-cuisine/244-preparer-des-tomates-sechees.php
)
[12] => Array
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[texte] => Réaliser des frites
[image] => http://1.media.atelierdeschefs.com/techniques-a248-realiser-des-frites.jpg
[lien] => /fr/techniques-de-cuisine/248-realiser-des-frites.php
)
[13] => Array
(
[texte] => Couper une génoise dans l'épaisseur
[image] => http://1.media.atelierdeschefs.com/techniques-a258-couper-une-genoise-dans-l-epaisseur.jpg
[lien] => /fr/techniques-de-cuisine/258-couper-une-genoise-dans-l-epaisseur.php
)
[14] => Array
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[texte] => Contrôler la cuisson d'une volaille
[image] => http://1.media.atelierdeschefs.com/techniques-a167-controler-la-cuisson-d-une-volaille.jpg
[lien] => /fr/techniques-de-cuisine/167-controler-la-cuisson-d-une-volaille.php
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[15] => Array
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[texte] => Glacer des légumes
[image] => http://1.media.atelierdeschefs.com/techniques-a146-glacer-des-legumes.jpg
[lien] => /fr/techniques-de-cuisine/146-glacer-des-legumes.php
)
[16] => Array
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[texte] => Botter et cuire des asperges
[image] => http://1.media.atelierdeschefs.com/techniques-a297-botter-et-cuire-des-asperges.jpg
[lien] => /fr/techniques-de-cuisine/297-botter-et-cuire-des-asperges.php
)
[17] => Array
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[texte] => Découper une volaille cuite
[image] => http://1.media.atelierdeschefs.com/techniques-a18-decouper-une-volaille-cuite.jpg
[lien] => /fr/techniques-de-cuisine/18-decouper-une-volaille-cuite.php
)
[18] => Array
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[texte] => Découper à cru une volaille
[image] => http://1.media.atelierdeschefs.com/techniques-a23-decouper-a-cru-une-volaille.jpg
[lien] => /fr/techniques-de-cuisine/23-decouper-a-cru-une-volaille.php
)
[19] => Array
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[texte] => Faire suer un oignon
[image] => http://1.media.atelierdeschefs.com/techniques-a50-faire-suer-un-oignon.jpg
[lien] => /fr/techniques-de-cuisine/50-faire-suer-un-oignon.php
)
[20] => Array
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[texte] => Cuire un filet de volaille
[image] => http://1.media.atelierdeschefs.com/techniques-a63-cuire-un-filet-de-volaille.jpg
[lien] => /fr/techniques-de-cuisine/63-cuire-un-filet-de-volaille.php
)
[21] => Array
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[texte] => Ciseler un oignon
[image] => http://1.media.atelierdeschefs.com/techniques-a2-ciseler-un-oignon.jpg
[lien] => /fr/techniques-de-cuisine/2-ciseler-un-oignon.php
)
[22] => Array
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[texte] => Eplucher des asperges
[image] => http://1.media.atelierdeschefs.com/techniques-a85-eplucher-des-asperges.jpg
[lien] => /fr/techniques-de-cuisine/85-eplucher-des-asperges.php
)
[23] => Array
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[texte] => Utiliser une feuille de riz
[image] => http://1.media.atelierdeschefs.com/techniques-a94-utiliser-une-feuille-de-riz.jpg
[lien] => /fr/techniques-de-cuisine/94-utiliser-une-feuille-de-riz.php
)
[24] => Array
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[texte] => Riz à l'étuvée
[image] => http://1.media.atelierdeschefs.com/techniques-a107-riz-a-l-etuvee.jpg
[lien] => /fr/techniques-de-cuisine/107-riz-a-l-etuvee.php
)
[25] => Array
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[texte] => Riz créole
[image] => http://1.media.atelierdeschefs.com/techniques-a108-riz-creole.jpg
[lien] => /fr/techniques-de-cuisine/108-riz-creole.php
)
[26] => Array
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[texte] => Déglacer une poêle de cuisson
[image] => http://1.media.atelierdeschefs.com/techniques-a129-deglacer-une-poele-de-cuisson.jpg
[lien] => /fr/techniques-de-cuisine/129-deglacer-une-poele-de-cuisson.php
)
[27] => Array
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[texte] => Préparer des herbes fraîches
[image] => http://1.media.atelierdeschefs.com/techniques-a130-preparer-des-herbes-fraiches.jpg
[lien] => /fr/techniques-de-cuisine/130-preparer-des-herbes-fraiches.php
)
[28] => Array
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[texte] => Couper en brunoise
[image] => http://1.media.atelierdeschefs.com/techniques-a4-couper-en-brunoise.jpg
[lien] => /fr/techniques-de-cuisine/4-couper-en-brunoise.php
)
[29] => Array
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[texte] => Cuire un légume vert surgelé
[image] => http://1.media.atelierdeschefs.com/techniques-a65-cuire-un-legume-vert-surgele.jpg
[lien] => /fr/techniques-de-cuisine/65-cuire-un-legume-vert-surgele.php
)
[30] => Array
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[texte] => Saler
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[lien] => /fr/techniques-de-cuisine/135-saler.php
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[recettesousrubrique] => Array
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[date_modification] => 2011-07-24 17:12:34
[id_modif] => 0
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[libelle] => Asperge
[titre_h2] => Les recettes d'asperge
[image] => asperge.jpg
[balise_alt] => Recettes d'asperge
[texte_bigbox] => Quoi de plus délicieux qu'une crème aux asperges?? Cette recette est un vrai délice. Nos Chefs vous proposent plusieurs recettes de crème d'asperges. Les asperges se dégustent aussi très bien nature avec un peu de mayonnaise. De nombreuses autres recettes aux asperges révèlent tout le fondant et la finesse de ce légume. En voici un bref aperçu : recette d'asperges rôties accompagnées de Saint Jacques au sésame, de terrine aux pointes d'asperges et ricotta, d'asperge à la flamande.
[texte_lien_home] => Recettes d'asperge
[search] => asperge||
[mot_liaison] => asperge
[statut] => 1
)
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[libelle] => Risotto
[titre_h2] => Les recettes de risotto
[image] => recette_d8133_risotto_aux_asperges_vertes_et_gambas_coulis_de_pousses_d_epinard.jpg
[balise_alt] => Recettes de risotto
[texte_bigbox] => La recette du risotto ne laisse personne indifférent ! Cette recette est un jeu d'enfant : à l'aide des conseils d'un Chef expert, elle devient une occasion simplissime de se faire plaisir. Pourquoi le risotto est si savoureux ? Le secret de sa réussite réside dans une recette de risotto bien proportionnée où la quantité de liquide et la cuisson du riz sont fondamentales. La préparation du risotto, aussi minutieuse soit elle, ne limite pas son originalité. Laissez vous tenter par des recettes de risotto de toutes les couleurs et aux saveurs du monde entier !
[texte_lien_home] => Recettes de risotto
[search] => risotto||
[mot_liaison] => risotto
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[repmedia] => recette
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[ip] => 80.11.74.233
[commentaire] => Bonjour Nicolas, non les petits pois et les asperges cuisent à feu doux avec le riz. Bonne recette !
[note] => 0
[date_modification] => 2012-09-03 16:14:13
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Bonne cuisine !
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[commentaire] => Bonjour,
Peut-on remplacer le riz Carnaroli par un autre?
J'apprécie beaucoup vos recettes.
Salutations
Suzanne
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[commentaire] => Bonjour Véronique, les fèves et les petits pois surgelés sont blanchis au préalable. Ils ne nécessitent donc pas de cuisson mais simplement d'être réchauffés.
Bonne cuisine !
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[commentaire] => Risotto vegetarien à la bière?
Excusez moi mais je pense que 20 cl de bière n'ont pas beaucoup de goût dans ce risotto mais ce qui me gêne encore plus c'est le fait que vous proposez un plat VEGETARIEN auquel vous ajoutez du BOUILLON DE POULE, je ne crois pas que vous faites vraiment plaisir aux VEGETARIENS. Dans ce cas je conseille du bouillon de légumes ou faire (si on veut un bouillon comme un court-bouillon.
Sinon vous avez souvent de bonnes reçettes.
Salutations
Jean Pierre Leneveu
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[commentaire] => Bonjour,
Je n'ai jamais utilisé de petits pois et fèves surgelés. Pour cela ma question - n'y a-t-il pas de cuisson pour ces légumes?
Bonne journée.
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[video] => T7zdK4EzV8s
[search] => risotto vegetarien le meilleur du riz italien garni de legume vert fondant ||
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[trucduchef] => Pour une recette encore plus cacaotée, vous pouvez ajouter 1 cuillère à soupe de cacao au risotto.
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[libelle_court] => Risotto nature
[trucduchef] => Le secret du risotto, c'est une technique de cuisson et un type de riz, choisissez absolument un riz rond qui libère énormément d'amidon, du riz arborio ou carnaroli.
[commercial] => La recette classique du risotto à décliner selon vos envies!
[video] => Ef7Xq4gUHY0
[search] => risotto nature la recette classique du a decliner selon vo envie ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-05-15 11:49:57
[id_modif] => 191
[ponderation] => 6.5
)
[20] => Array
(
[recette_id] => 3008
[makereadytime] => 2700
[tps_cuisson] => 0
[tps_repos] => 0
[image] => 229_risotto_the_vert_.jpg
[niveau_moyenne] => 1.25
[niveau_nb_clics] => 4
[etoiles_nb_clic] => 5
[etoiles_moyenne] => 4
[id_recette_description] => 1811
[id_recette] => 3008
[id_langue] => 4
[libelle] => Risotto au thé vert et médaillons de homard
[libelle_court] => Risotto au thé vert et médaillons de homard
[trucduchef] => Retrouvez cette recette en vidéo en cliquant sur le bouton :
[commercial] => La subtilité du thé matcha associé aux crustacés : le mélange des cultures.
[video] => BbIEmAZeY6Y
[search] => risotto au the vert et medaillon de homard la subtilite du matcha associe au crustace le melange de culture || video
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-05-15 11:49:56
[id_modif] => 18
[ponderation] => 6.5
)
[21] => Array
(
[recette_id] => 81
[makereadytime] => 600
[tps_cuisson] => 1200
[tps_repos] => 0
[image] => rep_81_risott_gambas.jpg
[niveau_moyenne] => 1.86362
[niveau_nb_clics] => 22
[etoiles_nb_clic] => 27
[etoiles_moyenne] => 2.81481
[id_recette_description] => 59
[id_recette] => 81
[id_langue] => 4
[libelle] => Risotto au Parmigiano Reggiano et gambas
[libelle_court] => Risotto au Parmigiano Reggiano et gambas
[trucduchef] => Vous pouvez faire un bouillon avec les têtes de gambas pour cuire votre risotto. Colorez rapidement toutes les carcasses, ajoutez un peu de vin blanc et de l'eau et cuisez 30 min avant de filtrer.
[commercial] => Réalisez un véritable risotto aux gambas et parmesan. Un classique de la cuisine italienne.
[video] =>
[search] => risotto au parmigiano reggiano et gamba realisez un veritable au parmesan classique de la cuisine italienne ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 55
[ponderation] => 5.0
)
[22] => Array
(
[recette_id] => 8133
[makereadytime] => 1500
[tps_cuisson] => 2400
[tps_repos] => 0
[image] => rep_8133_risotto_asperges_gambas_coulis_pousses_epinards.jpg
[niveau_moyenne] => 1.35
[niveau_nb_clics] => 20
[etoiles_nb_clic] => 13
[etoiles_moyenne] => 3.80769
[id_recette_description] => 53258
[id_recette] => 8133
[id_langue] => 4
[libelle] => Risotto aux asperges vertes et gambas, coulis de pousses d'épinard
[libelle_court] => Risotto aux asperges vertes et gambas, pousses d'&eacut
[trucduchef] => Pour la cuisson du risotto, prévoyez de 15 à 17 minutes, et environ 3 fois plus de liquide que le poids du riz.
[commercial] => Riz rond italien cuit dans un bouillon de légumes et rehaussé par du parmesan. Le risotto est accompagné de queues d'asperges fondantes, de pointes croquantes et de gambas poêlées. Un coulis d'épinard harmonise l'ensemble des saveurs.
[video] =>
[search] => risotto au asperge verte et gamba couli de pousse d epinard riz rond italien cuit dan un bouillon legume rehausse par du parmesan le est accompagne queue fondante pointe croquante poelee harmonise l ensemble de saveur || plat
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 5
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2012-07-27 14:07:32
[id_modif] => 43
[ponderation] => 5.0
)
[23] => Array
(
[recette_id] => 7712
[makereadytime] => 600
[tps_cuisson] => 1200
[tps_repos] => 1800
[image] => rep_7712_risotto_choco_siphon_passion.jpg
[niveau_moyenne] => 1.75
[niveau_nb_clics] => 4
[etoiles_nb_clic] => 1
[etoiles_moyenne] => 5
[id_recette_description] => 5064
[id_recette] => 7712
[id_langue] => 4
[libelle] => Risotto choco'coco, mousseux passion
[libelle_court] => Risotto choco'coco, mousseux passion
[trucduchef] => L'utilisation de l'eau minérale n'est pas une obligation, mais elle est moins chargée en calcaire et favorise une bonne cuisson du riz.
Vous pouvez également dresser le riz à l'emporte-pièce pour changer la présentation.
[commercial] => Un risotto à la cuisson traditionnelle mais en version sucrée, accompagné d'une émulsion passion.
[video] =>
[search] => risotto choco coco mousseu passion un a la cuisson traditionnelle mai en version sucree accompagne d une emulsion ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 66
[ponderation] => 5.0
)
[24] => Array
(
[recette_id] => 7262
[makereadytime] => 3600
[tps_cuisson] => 1500
[tps_repos] => 0
[image] => rep_7262_risotto_champignons_spaghetti_virtuelle.jpg
[niveau_moyenne] => 1.5
[niveau_nb_clics] => 10
[etoiles_nb_clic] => 3
[etoiles_moyenne] => 4.66667
[id_recette_description] => 4800
[id_recette] => 7262
[id_langue] => 4
[libelle] => Risotto de champignons et spaghetti de parmesan virtuel
[libelle_court] => Risotto de champignons et spaghetti de parmesan virtuel
[trucduchef] => Utilisez 1 sachet d'agar-agar pour doser la préparation du spaghetti.
[commercial] => Riz Carnaroli cuit dans un bouillon de volaille, garni de champignons des bois et accompagné d'un spaghetti d'agar-agar au parmesan.
[video] =>
[search] => risotto de champignon et spaghetti parmesan virtuel riz carnaroli cuit dan un bouillon volaille garni de boi accompagne d agar-agar au || cuisine moleculaire
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 66
[ponderation] => 5.0
)
[25] => Array
(
[recette_id] => 6805
[makereadytime] => 1800
[tps_cuisson] => 0
[tps_repos] => 0
[image] => rep_6805_risotto_potiron_chips_pancetta.jpg
[niveau_moyenne] => 1.64285
[niveau_nb_clics] => 14
[etoiles_nb_clic] => 12
[etoiles_moyenne] => 3.5
[id_recette_description] => 26966
[id_recette] => 6805
[id_langue] => 4
[libelle] => Risotto au potiron et chips de pancetta
[libelle_court] => Risotto au potiron et chips de pancetta
[trucduchef] => Vous pouvez réaliser cette recette en remplaçant la pancetta par du jambon de Parme.
[commercial] => Le risotto traditionnel au potiron et pancetta, servi avec une chips de pancetta croustillante.
[video] =>
[search] => risotto au potiron et chip de pancetta le traditionnel servi avec une croustillante || riz carnaroli pancetta et potiron
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 128
[ponderation] => 5.0
)
[26] => Array
(
[recette_id] => 5671
[makereadytime] => 1800
[tps_cuisson] => 3360
[tps_repos] => 0
[image] => rep_5671_risotto_celeri_artichaut_truffe.jpg
[niveau_moyenne] => 1.25
[niveau_nb_clics] => 4
[etoiles_nb_clic] => 3
[etoiles_moyenne] => 4.5
[id_recette_description] => 3654
[id_recette] => 5671
[id_langue] => 4
[libelle] => Risotto d'artichaut au bouillon de céleri rave et truffe noire
[libelle_court] => Risotto d'artichaut au bouillon de céleri rave
[trucduchef] => Utilisez, selon la saison, de gros artichauts camus : il suffit d'en retirer le foin à l'aide d'une cuillère et de cuire leurs fines tranches 5 min de plus.
[commercial] => Un plat plein de saveurs, avec un risotto à l'artichaut cuit au bouillon de céleri rave et des morceaux de truffe noire fraîche.
[video] =>
[search] => risotto d artichaut au bouillon de celeri rave et truffe noire un plat plein saveur avec a l cuit de morceau fraiche ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 40
[ponderation] => 5.0
)
)
[pub] =>
[nom_element] => risotto végétarien à la bière et
[id_type_commentaire] => 1
[id_element] => 10947
)