Risotto à la courge butternut et coquilles st jacques

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Risotto à la courge butternut et coquilles st jacques. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Risotto à la courge butternut et coquilles st jacques is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They're fine and they look wonderful. Risotto à la courge butternut et coquilles st jacques is something that I have loved my entire life.

Many things affect the quality of taste from Risotto à la courge butternut et coquilles st jacques, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto à la courge butternut et coquilles st jacques delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto à la courge butternut et coquilles st jacques is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Risotto à la courge butternut et coquilles st jacques using 10 ingredients and 3 steps. Here is how you can achieve that.

Le mois d'octobre voit arriver les jolies coquilles St Jacques toutes fraîches, et j'en raffole ... C'est également la saison de toutes les courges, potiron, citrouilles et autres cucurbitacées... Alors pourquoi ne pas les marier dans ce joli risotto gourmand ?

Un riz nacré bien crémeux, quelques dés de butternut, des noix de St Jacques tout juste sorties de l'eau, et un peu de parmesan...

Ingredients and spices that need to be Make ready to make Risotto à la courge butternut et coquilles st jacques:

1. 1 courge butternut
2. 12 noix de st Jacques
3. 240 g riz arborio
4. 25 cl vin blanc sec
5. 1 cuillère à soupe d'huile d'olive
6. 100 g beurre
7. sel et poivre
8. 1 l bouillon de poule
9. 1 oignon
10. copeaux de parmesan

Steps to make to make Risotto à la courge butternut et coquilles st jacques

1. Pelez et coupez la courge butternut en petits dés, faites les cuire à la vapeur pendant 10 minutes. Il faut les garder légèrement croquants.
   
   Pelez et coupez l'oignon en petits dés, faites chauffez l'huile dans une sauteuse, faites colorer les dés d'oignon. Versez le riz et laissez nacrer.
2. Versez le vin blanc et laissez entièrement absorber. Versez ensuite petit à petit le bouillon de poule louche par louche, en laissant le riz absorber le liquide. Laissez cuire pendant 15 minutes. Ajoutez les dés de butternut. Laissez encore cuire pendant 3 minutes, puis ajoutez le beurre coupé en dés, et très froid.
3. Épongez les noix de St Jacques après les avoir rincées à l'eau rapidement. Farinez-les puis snackez les rapidement 1 à 2 minutes de chaque côté en fonction de leur taille, dans un beurre fondu mousseux. Salez et poivrez.
   
   
   
   Versez le risotto dans l'assiette, déposez les noix de St Jacques, ajoutez les copeaux de parmesan, et servez bien chaud.

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