Steps to Make Super Quick Homemade Le petit risotto allégé au poireau

Hello everybody, it's John, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Prepare Any-night-of-the-week Le petit risotto allégé au poireau. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Le petit risotto allégé au poireau, 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 Le petit risotto allégé au poireau 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 Le petit risotto allégé au poireau 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 Le petit risotto allégé au poireau estimated approx Une heure de préparation et de cuisson.

To begin with this recipe, we must first prepare a few ingredients. You can have Le petit risotto allégé au poireau using 10 ingredients and 4 steps. Here is how you can achieve it.

Risotto à l’infini…

Ingredients and spices that need to be Make ready to make Le petit risotto allégé au poireau:

1. 230 à 233 grammes de riz 🌾 Donati
2. 3 gousses d’ail
3. 1 oignon 🧅
4. 2 échalotes
5. 1 poireau (pour l’ail, l’échalote, l’oignon ou le poireau, on met les doses à volonté selon son goût)
6. 40 💯 tilitres d’eau de cuisson d’asperges (je conserve ça et le bouillon de pot-au-feu au congélateur)
7. 25 💯 tilitres de Crème fraîche épaisse
8. Parmesan
9. Gros sel
10. Piment 🌶 d’Espelette

Steps to make to make Le petit risotto allégé au poireau

1. Pendant que le bouillon congelé chauffe dans une casserole, émincez ail, échalote, oignon. Chantonnez et pensez à mettre les doigts en “crabe”, ça évite les accidents💥.
2. Poser le wok à feu 🔥 4, placer ce que vous venez d’émincer, ajouter du gros sel, laisser fondre 2,3 minutes avant d’ajouter 2 cuillères 🥄 à soupe de crème fraîche épaisse, lancez la baballe aux chats pour tenter de les éloigner de ladite crème. Versez le riz à risotto, le bouillon, une nouvelle flambée de crème fraîche et tutti quanti, mais surtout le poireau finalement, remuez énergiquement pendant 2 minutes pour tout lier.
3. Couvrez votre wok, surveillez pour que ça n’accroche pas. Et remuez de temps à autre. Quand ça se compacte légèrement dans le wok, gouttez si le riz 🍚 est à votre convenance, sinon remuer en intégrant du piment 🌶 d’Espelette, si doux et si délicatement relevé. Puis servez, on peut ajouter du parmesan individuellement. Normalement, c’est excellent... 😺😺😺
4. PS: si je n’ai pas mis de Mascarpone, c’est qu’en fait, je n’avais plus de stock. Épuisé 😥, comme moi 😸

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