#riz Risotto safrané à la butternut et aux champignons

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, #riz Risotto safrané à la butternut et aux champignons. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make #riz Risotto safrané à la butternut et aux champignons is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook #riz Risotto safrané à la butternut et aux champignons estimated approx 30 minutes.

To get started with this particular recipe, we have to first prepare a few components. You can cook #riz Risotto safrané à la butternut et aux champignons using 9 ingredients and 3 steps. Here is how you can achieve it.

Un beau plat riz qui aurait sa place sur une table de fête.

Ingredients and spices that need to be Prepare to make #riz Risotto safrané à la butternut et aux champignons:

1. 350 g riz Carnaroli ou Arborio
2. 250 g chair de butternut
3. 200 g champignons en mélange (j'ai pris des champignons secs)
4. 1 oignon
5. 10 cl vin blanc
6. 1 litre bouillon de légumes
7. 1 pincée de pistils de safran
8. huile d'olive
9. sel, poivre

Steps to make to make #riz Risotto safrané à la butternut et aux champignons

1. Préparez le bouillon.
   Dans la chair de la butternut, prélevez des billes avec la cuillère parisienne.
   Dans un ramequin, faites infuser les pistils de safran avec 5/6 cuillères à soupe de bouillon.
   Nettoyez les champignons et coupez-les en lamelles. Faites-les revenir dans un peu d'huille d'olive. Réservez. Pour ma part, j'ai utilisé des champignons séchés que j'ai intégré seulement à la fin de la cuisson.
   Epluchez et coupez en lamelles l'oignon.
2. Faites-le revenir dans une sauteuse avec un filet d'huile d'olive. Lorsqu'il est transparent, ajoutez le riz sec puis faites-le revenir jusqu'à ce qu'il soit nacré.
   Ajoutez alors le vin blanc, mélangez bien et attendez que le riz ait absorbé tout le vin.
   Versez le safran infusé dans le bouillon.
   Commencez à ajouter une louche de bouillon, mélangez. Ajoutez les billes de courge butternut.
3. A chaque fois que le riz a absorbé tout le bouillon, ajoutez-en au fur et à mesure, louche par louche, jusqu'à la fin de la cuisson.
   Comptez environ 20 minutes à feu moyen.
   Lorsque le riz est cuit ajoutez les champignons, salez et poivrez.
   Servez aussitôt.

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