{"id":7404,"date":"2020-09-25T15:02:38","date_gmt":"2020-09-25T13:02:38","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/risotto-alla-barbabietola-con-funghi-e-pecorino\/"},"modified":"2021-06-25T15:09:59","modified_gmt":"2021-06-25T13:09:59","slug":"risotto-alla-barbabietola-con-funghi-e-pecorino","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/risotto-alla-barbabietola-con-funghi-e-pecorino\/","title":{"rendered":"Risotto \u00e0 la betterave, aux champignons et au Pecorino"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>L\u2019automne&nbsp;<\/strong>est arriv\u00e9 tra\u00eenant dans son sillage l\u2019un des plats qui me tient \u00e0 c\u0153ur :<strong>&nbsp;le risotto \u00e0 la betterave<\/strong>. L\u2019ar\u00f4me du beurre qui fond doucement sur le feu, le son du vin qui gr\u00e9sille en parfumant, l\u2019odeur du fromage qui enveloppe chaque grain d\u2019un voile de po\u00e9sie. Chaque saison a son plat embl\u00e9matique. Celle qui commence rime avec sa majest\u00e9, le risotto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ann\u00e9e apr\u00e8s ann\u00e9e &#8211; d\u00e8s que les feuilles du cerisier se mettent \u00e0 jaunir et \u00e0 recouvrir le jardin d\u2019une douce couverture &#8211; je m\u2019amuse \u00e0 chercher des <strong>mariages insolites et app\u00e9tissants<\/strong> qui se lient d&rsquo;une amiti\u00e9 sinc\u00e8re avec cette&nbsp;<strong>entr\u00e9e<\/strong>.<br>Le risotto \u00e0 la betterave dont je vous parle aujourd\u2019hui est une&nbsp;<strong>recette succulente<\/strong>&nbsp;et r\u00e9confortante. Une joie pour les yeux et le palais, \u00e0 savourer lors du repas du dimanche ou des soir\u00e9es sp\u00e9ciales en compagnie de la famille et des amis les plus chers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Voici la recette du risotto \u00e0 la betterave, aux champignons et au Pecorino : elle vous attend ! Il ne vous reste qu\u2019\u00e0 accompagner ce plat de la&nbsp;<strong>chaleur du feu<\/strong>&nbsp;qui nous fait un clin d&rsquo;\u0153il dans la<a href=\"https:\/\/palazzetti.it\/prodotti\/caminetti-a-legna\/\">&nbsp;chemin\u00e9e<\/a>: il \u00e9tait impatient de r\u00e9chauffer la maison et l\u2019esprit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00eat \u00e0 inaugurer avec nous la saison la plus <em>hygge<\/em>&nbsp;de l\u2019ann\u00e9e ?<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_orizzonatale-1024x710.jpg\" alt=\"\" class=\"wp-image-5571 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"710\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_orizzonatale.jpg?resize=1024%2C710&#038;ssl=1\" alt=\"\" class=\"wp-image-5571\"><\/noscript><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Risotto \u00e0 la betterave, aux champignons et au Pecorino : la recette v\u00e9g\u00e9tarienne<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>INGR\u00c9DIENTS (pour 4 portions)<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pour le risotto \u00e0 la betterave<\/em>:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>280 g de riz Carnaroli<\/li><li>50 ml de jus de betterave (\u00e9quivalent \u00e0 3 betteraves rouges centrifug\u00e9es &#8211; vous pouvez, si vous le souhaitez, utiliser le liquide de conserve des betteraves pr\u00e9cuites qui se vendent dans le commerce)<\/li><li>2 cuiller\u00e9es de fromage Grana Padano r\u00e2p\u00e9<\/li><li>200 ml de vin blanc sec<\/li><li>40 g de beurre<\/li><li>Bouillon de l\u00e9gumes<\/li><li>Champignons de Paris<\/li><li>Ail s\u00e9ch\u00e9 en poudre et persil cisel\u00e9<\/li><li>Sel et poivre noir du moulin<\/li><li>Huile d\u2019olive extra vierge<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pour la sauce au Pecorino<\/em> :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 g de Pecorino affin\u00e9 r\u00e2p\u00e9<\/li><li>150 ml de cr\u00e8me fra\u00eeche pour cuisiner<\/li><li>50 g d\u2019\u00e9chalote hach\u00e9e<\/li><li>20 ml de vin blanc sec<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>PR\u00c9PARATION<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Pr\u00e9paration de la sauce au Pecorino<\/strong><strong><\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Pr\u00e9parer la fondue au Pecorino est un jeu d\u2019enfant ! Tout commence par l&rsquo;\u00e9chalote : coupez-la finement et mettez-la dans une po\u00eale chaude en l\u2019arrosant de vin.<\/li><li>Ajoutez la cr\u00e8me fra\u00eeche et, d\u00e8s le premier bouillon, retirez-la du feu.<\/li><li>Incorporez le Pecorino et m\u00e9langez le tout de fa\u00e7on homog\u00e8ne. \u00c0 l\u2019aide d&rsquo;un mixeur plongeant, r\u00e9duisez en cr\u00e8me que vous passerez au chinois. Vous obtiendrez ainsi une sauce au Pecorino onctueuse et savoureuse.<\/li><\/ol>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Pr\u00e9paration du risotto \u00e0 la betterave et aux champignons<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Entamez la pr\u00e9paration du risotto \u00e0 la betterave en portant le bouillon de l\u00e9gumes \u00e0 \u00e9bullition.<\/li><li>Dans une grande casserole, faites fondre la moiti\u00e9 du beurre et versez-y le riz. Laissez-le cuire pendant une minute puis arrosez de vin blanc et laissez \u00e9vaporer.<\/li><li>Mettez \u00e0 cuire le risotto en ajoutant peu \u00e0 peu le bouillon. Quand il ne reste que quelques minutes, ajoutez le jus de betterave et laissez r\u00e9duire avec le riz.<\/li><li>Pendant la cuisson du riz, coupez les champignons en lamelles et faites-les revenir des deux c\u00f4t\u00e9s sur une plaque bien chaude. Assaisonnez avec l\u2019ail, le sel, le poivre, le persil et un peu d\u2019huile vierge.<\/li><li>D\u00e8s que le risotto \u00e0 la betterave rouge est cuit \u00ab&nbsp;al dente&nbsp;\u00bb, retirez-le du feu et liez-le avec le beurre restant et le Grana.<\/li><li>Servez le risotto \u00e0 la betterave et aux champignons en l\u2019arrosant d&rsquo;une belle cuiller\u00e9e de sauce au Pecorino. Bon app\u00e9tit !<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_verticale-726x1024.jpg\" alt=\"\" class=\"wp-image-5573 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"726\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_verticale.jpg?resize=726%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-5573\"><\/noscript><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_verticale_bis-683x1024.jpg\" alt=\"\" class=\"wp-image-5572 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\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_verticale_bis.jpg?resize=683%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-5572\"><\/noscript><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_close-up-824x1024.jpg\" alt=\"\" class=\"wp-image-5570 lazyload\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"824\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_close-up.jpg?resize=824%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-5570\"><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Vous adorez les champignons ? Alors go\u00fbtez aussi notre d\u00e9licieuse recette des <a href=\"https:\/\/magazine.palazzetti.it\/panzerotti-ai-funghi\/\">panzerotti aux champignons<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019automne&nbsp;est arriv\u00e9 tra\u00eenant dans son sillage l\u2019un des plats qui me tient \u00e0 c\u0153ur :&nbsp;le risotto \u00e0 la betterave. L\u2019ar\u00f4me du beurre qui fond doucement sur le feu, le son du vin qui gr\u00e9sille en parfumant, l\u2019odeur du fromage qui enveloppe chaque grain d\u2019un voile de po\u00e9sie. Chaque saison a son plat embl\u00e9matique. Celle qui [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":7406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[347,457],"tmauthors":[],"class_list":["post-7404","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cuisine","tag-automne","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 \u00e0 la betterave, aux champignons et au Pecorino - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"Il risotto alla barbabietola con funghi e pecorino \u00e8 un primo piatto autunnale gustoso e originale, perfetto per stupire. 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Prova la nostra ricetta!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/risotto-alla-barbabietola-con-funghi-e-pecorino\/\" \/>\n<meta property=\"og:site_name\" content=\"The Warm Street Journal.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/PalazzettiGroup\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-25T13:02:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-25T13:09:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/09\/Risotto-alla-barbabietola-con-funghi-e-pecorino_orizzonatale-e1600802458156.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"693\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kristel Cescotto\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:site\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristel Cescotto\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/\"},\"author\":{\"name\":\"Kristel Cescotto\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b414123d19198f037791e57c81715fe9\"},\"headline\":\"Risotto \u00e0 la betterave, aux champignons et au Pecorino\",\"datePublished\":\"2020-09-25T13:02:38+00:00\",\"dateModified\":\"2021-06-25T13:09:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/\"},\"wordCount\":656,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2020\\\/09\\\/Risotto-alla-barbabietola-con-funghi-e-pecorino_verticale_bis-1.jpg?fit=1365%2C2048&ssl=1\",\"keywords\":[\"automne\",\"Premiers Plats\"],\"articleSection\":[\"Cuisine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/\",\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/\",\"name\":\"Risotto \u00e0 la betterave, aux champignons et au Pecorino - Palazzetti Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/risotto-alla-barbabietola-con-funghi-e-pecorino\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2020\\\/09\\\/Risotto-alla-barbabietola-con-funghi-e-pecorino_verticale_bis-1.jpg?fit=1365%2C2048&ssl=1\",\"datePublished\":\"2020-09-25T13:02:38+00:00\",\"dateModified\":\"2021-06-25T13:09:59+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b414123d19198f037791e57c81715fe9\"},\"description\":\"Il risotto alla barbabietola con funghi e pecorino \u00e8 un primo piatto autunnale gustoso e originale, perfetto per stupire. 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