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Temps de préparation : 5 minutes
Temps de cuisson : 20 minutes
Ingrédients :
350 grammes de riz Arborio
25 grammes de champignons déshydratés
25 grammes de beurre (facultatif)
1,5 litres de bouillon de poule ou de légumes*
15 cl de vin blanc sec
15 grammes d’oignons déshydratés
5 grammes d’échalotes déshydratées
3 grammes d’ail déshydraté
3 cuillères à soupe d’huile d’olive
1 feuille de laurier
4 cuillères à soupe de parmesan râpé (facultatif)
1 cuillère à café de thym frais ou séché (facultatif)
Sel et poivre
Préparation :
1. Dans une grande casserole, faire chauffer l’huile. Ajouter le mélange risotto (riz, champignons, oignons, échalotes, ail et laurier) et faire revenir l’ensemble quelques minutes. Ajouter le vin blanc et remuer.
2. Ajouter le bouillon et remuer sans arrêt pendant 20 minutes minimum, jusqu’à obtention d’un ensemble homogène et crémeux. Vérifier que le bouillon soit complétement absorbé par le riz.
3. En fin de cuisson, ajouter le beurre le thym et le parmesan. Remuer et assaisonner.
4. Dresser et servir aussitôt.
5. Servir ce plat accompagné d’un vin blanc sec.
* Bouillon de légumes en recette végétarienne
