{"id":840,"date":"2021-11-10T15:02:00","date_gmt":"2021-11-10T15:02:00","guid":{"rendered":"https:\/\/sayazorescheese.eu\/?p=840"},"modified":"2022-03-09T17:23:10","modified_gmt":"2022-03-09T17:23:10","slug":"creamy-mushroom-rice-with-milhafre-cheese","status":"publish","type":"post","link":"https:\/\/sayazorescheese.eu\/fr\/creamy-mushroom-rice-with-milhafre-cheese\/","title":{"rendered":"Riz cr\u00e9meux aux champignons avec fromage Milhafre"},"content":{"rendered":"<p>Le froid est l\u00e0 \u2603\ufe0f et il n'y a rien de tel qu'une recette chaude, cr\u00e9meuse et savoureuse pour se blottir ! \ud83e\uddd1\ud83c\udffb\ud83c\udf73<br>Dans ce 4\u00e8me \u00e9pisode de&nbsp;<a href=\"https:\/\/www.instagram.com\/explore\/tags\/cooklikeachef\/\">#cuisinezcommeunchef<\/a>&nbsp;&#8211; Chef&nbsp;<a href=\"https:\/\/www.instagram.com\/carlosduarteafonso\/\">Carlos Afonso<\/a>&nbsp;nous apporte une recette si d\u00e9licieuse qu'il devient impossible de ne pas essayer de la faire \u00e0 la maison : Riz cr\u00e9meux aux champignons avec du fromage prato des A\u00e7ores - Milhafre ! \ud83e\uddc0<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Vous aurez besoin :<\/p>\n\n\n\n<p><strong>Pour le bouillon :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 gousse d'ail<\/li><li>5 g de beurre<\/li><li>150 g de champignons<\/li><li>150g d'oignon<\/li><li>1 gousse d'ail<\/li><li>1 feuille de laurier<\/li><li>1 g de poivre noir<\/li><li>1g de graines de coriandre<\/li><\/ul>\n\n\n\n<p><strong>Pour le riz :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 gousse d'ail<\/li><li>15g d'oignon hach\u00e9<\/li><li>5 g d'ail hach\u00e9<\/li><li>5 g de beurre<\/li><li>40 g de fromage Prato (Milhafre)<\/li><li>100 g de riz carolino<\/li><li>25 g de fromage S\u00e3o Miguel 12 mois<\/li><li>1 g de ciboulette hach\u00e9e<\/li><li>1 goutte de vinaigre<\/li><li>80 g de champignons shiitake lamin\u00e9<\/li><li>5 g de champignon shiitake s\u00e9ch\u00e9<\/li><li>200 g de bouillon de champignons (voir recette pr\u00e9c\u00e9dente) <\/li><li>3 g d'huile d'olive extra vierge non filtr\u00e9e<\/li><li>1 feuille de laurier<\/li><li>1 citron<\/li><li>Sel au go\u00fbt<\/li><li>poivre noir moulu au go\u00fbt<\/li><\/ul>\n\n\n\n<p><strong>Pr\u00e9paration :<\/strong><\/p>\n\n\n\n<p><strong><em>Pour le bouillon :<\/em><\/strong><\/p>\n\n\n\n<p>Pr\u00e9parez et pelez les champignons, s\u00e9parez les tiges des t\u00eates et r\u00e9servez-les pour le bouillon.<\/p>\n\n\n\n<p>Ajoutez les pieds de champignons, un demi-oignon, la feuille de laurier, les champignons shiitake et laissez-les sauter \u00e0 feu doux avec une noix de beurre et une gousse d'ail \u00e9cras\u00e9e. Rafra\u00eechir avec le vin blanc, ajouter l'eau et laisser bouillir, cuire pendant 45 min et r\u00e9server.<\/p>\n\n\n\n<p><strong><em>Pour le riz :<\/em><\/strong><\/p>\n\n\n\n<p>Dans une casserole, faites revenir l'oignon dans le beurre, la feuille de laurier, puis ajoutez le riz, rafra\u00eechissez avec le vin blanc, et ajoutez lentement le bouillon petit \u00e0 petit, continuez \u00e0 remuer r\u00e9guli\u00e8rement pour que le riz perde son amidon et prenne une consistance cr\u00e9meuse.<\/p>\n\n\n\n<p>S\u00e9par\u00e9ment, dans une po\u00eale, arroser le fond d'huile d'olive vierge de bonne qualit\u00e9 et ajouter les champignons shiitake finement hach\u00e9s et une gousse d'ail \u00e9cras\u00e9e. Faites sauter les champignons, rafra\u00eechissez-les avec le jus de citron et ajoutez la ciboulette hach\u00e9e. Assaisonnez avec du sel et du poivre.<\/p>\n\n\n\n<p>Ajoutez ensuite les champignons saut\u00e9s au riz, rectifiez tous les assaisonnements et terminez le riz avec une cuiller\u00e9e de fromage prato \u00e0 p\u00e2te molle et le beurre.<\/p>\n\n\n\n<p><strong><em>Plating:<\/em><\/strong><\/p>\n\n\n\n<p>Disposez le riz dans un plat profond, garnissez-le de feuilles de coriandre, de ciboulette, de copeaux de fromage ilha et d'un filet d'huile d'olive.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Vous pouvez \u00e9galement consulter la recette compl\u00e8te dans la vid\u00e9o ci-dessous :<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"EP. #4 - Cook Like a Chef | Cuisinez comme un Chef - Chef Carlos Afonso\" width=\"1060\" height=\"596\" src=\"https:\/\/www.youtube.com\/embed\/g-7jP-1GPLU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>","protected":false},"excerpt":{"rendered":"<p>The cold is here \u2603\ufe0f and there&#8217;s nothing like a warm, creamy and flavourful recipe to cozy up to! \ud83e\uddd1\ud83c\udffb\u200d\ud83c\udf73In this 4th episode of&nbsp;#cooklikeachef&nbsp;&#8211; Chef&nbsp;Carlos Afonso&nbsp;brings us a recipe so delicious that it becomes impossible not to try to make it at home: Creamy mushroom&#8230;<\/p>","protected":false},"author":2,"featured_media":843,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,11,1],"tags":[],"class_list":["post-840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-recipes","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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