{"id":660,"date":"2011-10-20T16:56:52","date_gmt":"2011-10-20T20:56:52","guid":{"rendered":"https:\/\/dev6.industrialmedia.ca\/communitykitchen\/?post_type=myrecipes&p=660"},"modified":"2020-01-02T12:33:27","modified_gmt":"2020-01-02T17:33:27","slug":"risotto-aux-canneberges","status":"publish","type":"myrecipes","link":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/recettes\/risotto-aux-canneberges\/","title":{"rendered":"Risotto aux canneberges"},"content":{"rendered":"
    \n
  1. Chauffer le four \u00e0 425\u00b0 F.<\/li>\n
  2. Graisser un plat \u00e0 casserole muni d’un couvercle.<\/li>\n
  3. Faire fondre le beurre ou la margarine dans une grande casserole.<\/li>\n
  4. Ajouter l’ail r\u00f4ti et l’oignon dans la casserole et cuire \u00e0 feu moyen jusqu’\u00e0 ce qu’ils aient ramolli.<\/li>\n
  5. Ajouter le riz et cuire 2 minutes.<\/li>\n
  6. Ajouter le bouillon et les canneberges s\u00e9ch\u00e9es au m\u00e9lange de riz, porter \u00e0 \u00e9bullition et cuire pendant 2 minutes.<\/li>\n
  7. Verser le contenant dans le plat \u00e0 casserole, couvrir et cuire pendant 30 minutes.<\/li>\n
  8. Retirer du four et saupoudrer de fromage parmesan sur le dessus.<\/li>\n
  9. Servir imm\u00e9diatement.<\/li>\n<\/ol>\n

    Pour l’ail r\u00f4ti :<\/p>\n

      \n
    1. Retirer la grosse pelure de la t\u00eate d’ail.<\/li>\n
    2. Trancher le bas de la t\u00eate (bout le plus large) et s\u00e9parer les gousses, en laissant la pelure ext\u00e9rieure en place.<\/li>\n
    3. Placer les gousses dans un plat carr\u00e9 allant au four peu profond de 8 pouces, et verser un filet d’huile d’olive.<\/li>\n
    4. Cuire \u00e0 350\u00b0 F pendant environ 20 minutes jusqu’\u00e0 ce que l’ail ait ramolli.<\/li>\n
    5. Laisser refroidir et retirer la pelure.<\/li>\n
    6. Dans un robot culinaire ou m\u00e9langeur, ajouter l’ail, le poivre et le vinaigre.<\/li>\n
    7. M\u00e9langer pendant environ 30 secondes ou jusqu’\u00e0 consistance lisse, en raclant le bord de temps \u00e0 autres.<\/li>\n
    8. Vous pouvez \u00e9galement l’\u00e9craser \u00e0 la main.<\/li>\n
    9. Conserver au frigo jusqu’\u00e0 10 jours.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      L’ail r\u00f4ti de cette recette peut \u00eatre pr\u00e9par\u00e9 \u00e0 l’avance, conserv\u00e9 au frigo et utilis\u00e9 au besoin. C’est un ajout savoureux aux sauces, trempettes et m\u00eame vinaigrettes. <\/p>\n","protected":false},"featured_media":817,"menu_order":7,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"pmpro_default_level":""},"dietcategory":[51,50],"mealcategory":[326],"class_list":["post-660","myrecipes","type-myrecipes","status-publish","has-post-thumbnail","hentry","dietcategory-low-phosphorus-fr","dietcategory-low-potassium-fr","mealcategory-vegetalien","pmpro-has-access"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/myrecipes\/660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/myrecipes"}],"about":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/types\/myrecipes"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/comments?post=660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/media\/817"}],"wp:attachment":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/media?parent=660"}],"wp:term":[{"taxonomy":"dietcategory","embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/dietcategory?post=660"},{"taxonomy":"mealcategory","embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/mealcategory?post=660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}