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1 petit oignon émincé en
nes lamelles
1 gousse d'ail hachée
25 g de beurre
30 g de champignons
secs
1 sachet de safran
350 g de riz
100 ml de vin blanc sec
50 g de fromage râpé
700 ml de bouillon
savoureux (chaud)
Plonger les champignons dans de l'eau chaude, les couper en
morceaux et les mélanger avec l'oignon et le beurre dans un
récipient allant au micro-ondes, couvrir le tout et laisser cuire 4
minutes à 750 W, en remuant à mi-cuisson.
Ajouter le riz et le vin, remuer et le laisser s'évaporer, sans le
couvercle, 3 minutes à 750 W.
Verser le bouillon chaud et le safran. Le bouillon peut être chaué
dans un récipient spécial micro-ondes pendant 5-6 minutes.
Remuer, couvrir et faire cuire 6-7 minutes à 750 W. Couvrir et
continuer la cuisson pendant 7-8 minute à 750 W.
Retirer du four à micro-ondes, ajouter le fromage râpé et bien
remuer. Assaisonner à votre goût et laisser reposer quelques
minutes avant de servir.
Risotto au safran et aux champignons
Pour 4 personnes | 25 - 28 min.
9
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Whirlpool GT 288 Quick start guide - English - 2 pages

Whirlpool GT 288 Manual - English - 16 pages

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