avec feuilles de sauge frites
Retrouvez les saveurs de votre trattoria préférée! Dans ce risotto irrésistiblement crémeux, chaque grain de riz se gonfle en absorbant le bouillon copieux. Ajoutez un peu de feuilles de sauge croustillantes et parfumées et vous aurez l’impression de cuisiner un souper de resto!
Allergens
Utensils
Tags
Mélange de champignons
200 g
Riz arborio
0.75 cup
Oignon, haché
56 g
Bébés épinards
56 g
Sauge
7 g
Gousses d'ail
2 unit(s)
Concentré de bouillon de légumes
2 unit(s)
Vin blanc de cuisine
4 tbsp
Sel d'ail
1 tsp
Parmesan, râpé grossièrement
0.5 cup
Flocons de piment
1 tsp
Beurre non salé
2 tbsp
Sel
0.125 tsp
Huile
2 tbsp
Poivre
0.125 tsp
- Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.
- Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
- Pick sage leaves from stems. Keep leaves and stems separate.
- Peel, then mince or grate garlic.
- Line a plate with paper towels. Set aside.
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- When the pan is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)
- Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
- Reserve sage oil in the pan.
- Meanwhile, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems in a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low, still covered.
- Reheat the pan with sage oil (from step 2) over medium-high.
- When the pan is hot, add onions and remaining mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
- Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.)
- Season with pepper, then stir to combine.
- Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min.
- Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.
- Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
- Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
- Continue to add broth, 1 cup at a time, stirring often, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.
- When the final addition of broth has been added to risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
- Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min.
- Remove from heat, then season with salt and pepper, to taste.
- Divide risotto between plates.
- Sprinkle remaining Parmesan and fried sage over top.
- Sprinkle with any remaining chili flakes, if desired.
670
kcal
Calories
33
g
Fat
14
g
Saturated Fat
70
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
17
g
Protein
45
mg
Cholesterol
1600
mg
Sodium
1
g
Trans Fat
800
mg
Potassium
300
mg
Calcium
2.5
mg
Iron
avec feuilles de sauge frites
avec feuilles de sauge frites
avec feuilles de sauge frites
avec feuilles de sauge frites
avec feuilles de sauge frites
