{"id":21090,"date":"2024-01-19T14:52:38","date_gmt":"2024-01-19T13:52:38","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/risotto-zucca-zola-e-zenzero\/"},"modified":"2024-05-07T16:22:11","modified_gmt":"2024-05-07T14:22:11","slug":"risotto-citrouille-gorgonzola-gingembre","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/risotto-citrouille-gorgonzola-gingembre\/","title":{"rendered":"Risotto \u00ab\u00a0trezeta\u00a0\u00bb \u00e0 la citrouille, au gorgonzola et au gingembre"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Un mariage de saveurs unique dans un risotto, qui est une v\u00e9ritable ode \u00e0 l\u2019hiver, pour entamer l\u2019ann\u00e9e de la meilleure des mani\u00e8res : <strong>c\u2019est le risotto \u00ab\u00a0trezeta\u00a0\u00bb avec de la citrouille, du gingembre et du gorgonzola <\/strong>(3 z en italien en raison des ingr\u00e9dients : zucca, zenzero et zola, ndt)<strong>.\u00a0<\/strong>Parfum\u00e9, savoureux et nourrissant.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une fois que vous l&rsquo;aurez go\u00fbt\u00e9e, cette&nbsp;<strong>entr\u00e9e v\u00e9g\u00e9tarienne<\/strong>&nbsp;deviendra l\u2019une de vos favorites. La citrouille et le gingembre sont les vedettes de ce risotto, qui fait merveille lors des d\u00eeners et des d\u00e9jeuners de la saison froide. Le gingembre s\u2019av\u00e8re \u00eatre une panac\u00e9e pour notre syst\u00e8me immunitaire et nous aide \u00e0 combattre les sympt\u00f4mes du refroidissement. En d\u00e9pit de son go\u00fbt douce\u00e2tre, la citrouille est pauvre en calories et convient \u00e9galement aux r\u00e9gimes hypoglyc\u00e9miques. Le gorgonzola veille \u00e0 boucler la boucle aromatique de douceur et de piquant&nbsp;: ingr\u00e9dient final, il conf\u00e8re \u00e0 ce met sa juste dose de gourmandise.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Voici la recette, d\u2019une simplicit\u00e9 enfantine : elle vous attend !<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-683x1024.jpg\" alt=\"risotto zucca zola e zenzero - magazine palazzetti - ricetta primo piatto gourmet\" class=\"wp-image-21079 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3.jpg?resize=683%2C1024&#038;ssl=1\" alt=\"risotto zucca zola e zenzero - magazine palazzetti - ricetta primo piatto gourmet\" class=\"wp-image-21079\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_3-scaled.jpg?w=800&amp;ssl=1 800w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/noscript><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Risotto \u00e0 la citrouille, au gorgonzola et au gingembre &#8211; la recette hyper simple<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Difficult\u00e9:&nbsp;<\/em>facile<br><em>Pr\u00e9paration:&nbsp;<\/em>45<em>&nbsp;<\/em>minutes<br><em>Doses :&nbsp;<\/em>4 personnes<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTI &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>320 g de riz Originario<\/li>\n\n\n\n<li>1 citrouille &nbsp;<\/li>\n\n\n\n<li>150 ml de vin blanc<\/li>\n\n\n\n<li>du bouillon v\u00e9g\u00e9tal<\/li>\n\n\n\n<li>une cuill\u00e8re \u00e0 caf\u00e9 de miel de ch\u00e2taigne<\/li>\n\n\n\n<li>1\/2 racine de gingembre frais<\/li>\n\n\n\n<li>100 g de gorgonzola<\/li>\n\n\n\n<li>50 g de lait<\/li>\n\n\n\n<li>80 g de fromage Grana Padano r\u00e2p\u00e9<\/li>\n\n\n\n<li>40 g de beurre<\/li>\n\n\n\n<li>des graines de citrouille torr\u00e9fi\u00e9es<\/li>\n\n\n\n<li>de la sauge et du romarin<\/li>\n\n\n\n<li>de l\u2019huile d\u2019olive vierge extra et du sel<\/li>\n\n\n\n<li>du poivre du Sichuan et de la noix de muscade<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">PR\u00c9PARATION<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Commencez par la citrouille. Coupez-la d&rsquo;abord en deux, puis en quatre et \u00e9p\u00e9pinez-la.<\/li>\n\n\n\n<li>Prenez un quart de citrouille et d\u00e9coupez-la en fins triangles. Versez-les dans un plat et assaisonnez d\u2019huile, de sel, de miel, de sauge et de romarin.<\/li>\n\n\n\n<li>Cuisez au four pr\u00e9chauff\u00e9 \u00e0 160\u00b0C pendant 10 \u00e0 15 minutes, jusqu\u2019\u00e0 ce que vous obteniez des chips.<\/li>\n\n\n\n<li>Pelez et coupez le reste de la citrouille en d\u00e9s. Mettez-les dans une casserole avec de l\u2019huile, de la sauge et du romarin.<\/li>\n\n\n\n<li>Ajoutez du sel, m\u00e9langez et laissez cuire pendant 15 minutes jusqu\u2019\u00e0 ce qu\u2019elle soit tendre.<\/li>\n\n\n\n<li>\u00c9liminez les herbes aromatiques, \u00e9crasez \u00e0 la fourchette, ajoutez le riz et laissez dorer.<\/li>\n\n\n\n<li>D\u00e9glacez au vin blanc et laissez r\u00e9duire. Mettez \u00e0 cuire en ajoutant peu \u00e0 peu le bouillon v\u00e9g\u00e9tal.<\/li>\n\n\n\n<li>Pendant que le riz cuit, pelez et r\u00e2pez le gingembre. Enveloppez la chair r\u00e2p\u00e9e dans du papier sulfuris\u00e9 et essorez avec les mains. Vous obtiendrez ainsi le jus concentr\u00e9 du gingembre.<\/li>\n\n\n\n<li>Quand le riz est \u00e0 mi-cuisson, aromatisez d\u2019extrait de gingembre et de noix de muscade.<\/li>\n\n\n\n<li>Une fois \u2018al dente&nbsp;\u2018, arr\u00eatez la cuisson et liez avec du Grana r\u00e2p\u00e9 et du beurre.<\/li>\n\n\n\n<li>M\u00e9langez et laissez reposer \u00e0 couvert pendant quelques instants, juste le temps de permettre au gorgonzola de fondre dans le lait.<\/li>\n\n\n\n<li>Servez le risotto \u00e0 la citrouille, ajoutez la fondue de gorgonzola, les chips de citrouille, les graines, une pinc\u00e9e de poivre du Sichuan et quelques feuilles de sauge et de romarin. Le risotto \u00ab&nbsp;trezeta&nbsp;\u00bb est pr\u00eat \u00e0 \u00eatre d\u00e9gust\u00e9 ! Bon app\u00e9tit !<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-683x1024.jpg\" alt=\"risotto zucca zola e zenzero - magazine palazzetti - ricetta primo piatto gourmet\" class=\"wp-image-21074 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1.jpg?resize=683%2C1024&#038;ssl=1\" alt=\"risotto zucca zola e zenzero - magazine palazzetti - ricetta primo piatto gourmet\" class=\"wp-image-21074\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/01\/web_Risotto-alla-zucca-zola-e-zenzero_1-scaled.jpg?w=800&amp;ssl=1 800w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/noscript><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Un mariage de saveurs unique dans un risotto, qui est une v\u00e9ritable ode \u00e0 l\u2019hiver, pour entamer l\u2019ann\u00e9e de la meilleure des mani\u00e8res : c\u2019est le risotto \u00ab\u00a0trezeta\u00a0\u00bb avec de la citrouille, du gingembre et du gorgonzola (3 z en italien en raison des ingr\u00e9dients : zucca, zenzero et zola, ndt).\u00a0Parfum\u00e9, savoureux et nourrissant. Une [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":21077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[457],"tmauthors":[],"class_list":["post-21090","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cuisine","tag-premiers-plats"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto \u00ab\u00a0trezeta\u00a0\u00bb \u00e0 la citrouille, au gorgonzola et au gingembre - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"Une fois que vous l&#039;aurez go\u00fbt\u00e9e, cette\u00a0entr\u00e9e v\u00e9g\u00e9tarienne\u00a0deviendra l\u2019une de vos favorites. 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