{"id":13838,"date":"2024-03-20T15:50:28","date_gmt":"2024-03-20T14:50:28","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=13838"},"modified":"2024-03-25T10:48:24","modified_gmt":"2024-03-25T09:48:24","slug":"risotto-a-la-betterave-rouge-tartare-de-crevettes-de-mazara-del-vallo-au-citron-vert-et-fromage-cremeux-aux-herbes","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/risotto-a-la-betterave-rouge-tartare-de-crevettes-de-mazara-del-vallo-au-citron-vert-et-fromage-cremeux-aux-herbes\/","title":{"rendered":"Risotto \u00e0 la betterave rouge, tartare de crevettes de Mazara del Vallo au citron vert et fromage cr\u00e9meux aux herbes."},"content":{"rendered":"<p class=\"p1\">Les plats traditionnels de p\u00e2tes italiennes comprennent non seulement les c\u00e9l\u00e8bres p\u00e2tes connues dans le monde entier, mais aussi le risotto, une pr\u00e9paration typique du\u00a0<b>nord de l\u2019Italie<\/b>. Sa consistance cr\u00e9meuse et sa polyvalence en font un plat id\u00e9al pour de nombreux palais, y compris les plus affin\u00e9s et curieux des clients de l\u2019H\u00f4tel Tritone.<\/p>\n<p><span style=\"font-weight: 400;\">Parmi les propositions du <\/span><a href=\"https:\/\/blog.termetritone.it\/fr\/vie-hoteliere\/conversation-avec-massimo-le-chef-de-lhotel-tritone\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">\u00a0Chef Massimo <\/span><\/a><span style=\"font-weight: 400;\">, celui \u00e0 la betterave rouge et aux crevettes de Mazara del Vallo, au go\u00fbt <\/span><b>\u00a0d\u00e9licat <\/b><span style=\"font-weight: 400;\">\u00a0et aux couleurs <\/span><b>\u00a0vives <\/b><span style=\"font-weight: 400;\">. L&rsquo;ajout du fromage aux herbes et du thym frais apporte de la <\/span><b>fra\u00eecheur<\/b><span style=\"font-weight: 400;\"> et de l&rsquo;<\/span><b>\u00e9quilibre<\/b><span style=\"font-weight: 400;\">, parfaits \u00e0 chaque bouch\u00e9e\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14048 size-full\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/fr_-1.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/fr_-1.jpg 1920w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/fr_-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/fr_-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/fr_-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/fr_-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/fr_-1-570x321.jpg 570w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<h3><b>Recette du risotto \u00e0 la betterave rouge, tartare de crevettes de Mazara del Vallo au citron vert et fromage cr\u00e9meux aux herbes.<\/b><\/h3>\n<p><b>Ingr\u00e9dients pour 4 personnes<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">320 g de riz Vialone Mano<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 betteraves rouges pr\u00e9cuites<\/span><\/li>\n<li><span style=\"font-weight: 400;\">80 gr de tartare de crevettes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 citron vert<\/span><\/li>\n<li><span style=\"font-weight: 400;\">bouillon de l\u00e9gumes \u00e0 la convenance<\/span><\/li>\n<li><span style=\"font-weight: 400;\">une \u00e9chalote<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 g de fromage robiola \u00e0 p\u00e2te persill\u00e9e<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 g de beurre<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 g de parmesan<\/span><\/li>\n<li><span style=\"font-weight: 400;\">thym frais \u00e0 la convenance<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 verre de vin blanc<\/span><\/li>\n<li><span style=\"font-weight: 400;\">huile d&rsquo;olive \u00e0 la convenance<\/span><\/li>\n<li><span style=\"font-weight: 400;\">huile d&rsquo;olive vierge extra \u00e0 la convenance<\/span><\/li>\n<li><span style=\"font-weight: 400;\">sel et poivre \u00e0 la convenance<\/span><\/li>\n<\/ul>\n<p><b>Pr\u00e9paration<\/b><\/p>\n<p class=\"p1\">Couper les betteraves rouges pr\u00e9cuites en tranche et les placer dans le grand bol du mixeur plongeant. Verser une louche de bouillon de l\u00e9gumes chaud et mixer jusqu\u2019\u00e0 l\u2019obtention d\u2019une pur\u00e9e.<\/p>\n<p class=\"p1\">Hacher finement l\u2019\u00e9chalote. Verser un filet d\u2019huile dans une casserole et\u00a0\u00a0faire revenir. Ajouter le riz et le faire dorer, puis d\u00e9glacer avec le vin blanc.<\/p>\n<p class=\"p1\">Pendant ce temps, mettre \u00e0 mariner le tartare de crevettes dans le jus de citron vert avec une pinc\u00e9e de sel, du poivre moulu et un filet d\u2019huile d\u2019olive extra vierge.<\/p>\n<p class=\"p1\">Continuer la cuisson du riz avec le bouillon de l\u00e9gumes. Apr\u00e8s 10 minutes, ajouter la moiti\u00e9 de la pur\u00e9e de betteraves et poursuivre la cuisson. 5 minutes avant la fin de la cuisson, ajouter le reste de la pur\u00e9e et incorporer le riz avec une noix de beurre et un peu de parmesan.<\/p>\n<p class=\"p1\">Servir le risotto avec des petites crevettes rouges agr\u00e9ment\u00e9es de quelques gouttes de robiola aux herbes. Garnir le tout avec des petites feuilles de thym frais.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13957 size-full\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/risotto-rosso_02.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/risotto-rosso_02.jpg 1920w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/risotto-rosso_02-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/risotto-rosso_02-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/risotto-rosso_02-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/risotto-rosso_02-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/03\/risotto-rosso_02-570x321.jpg 570w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p><i><span style=\"font-weight: 400;\">Pour go\u00fbter le risotto du Chef et r\u00e9server un s\u00e9jour \u00e0 l&rsquo;H\u00f4tel Tritone, il est possible d&rsquo;\u00e9crire <a href=\"https:\/\/www.termetritone.it\/fr\/\" target=\"_blank\" rel=\"noopener\">ici<\/a> ou d&rsquo;appeler le (+39) 049 8668099<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les plats traditionnels de p\u00e2tes italiennes comprennent non seulement les c\u00e9l\u00e8bres p\u00e2tes connues dans le monde entier, mais aussi le risotto, une pr\u00e9paration typique du\u00a0nord de l\u2019Italie. Sa consistance cr\u00e9meuse et sa polyvalence en font un plat id\u00e9al pour de nombreux palais, y compris les plus affin\u00e9s et curieux des clients de l\u2019H\u00f4tel Tritone. Parmi&hellip;<\/p>\n","protected":false},"author":2,"featured_media":14052,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-13838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto \u00e0 la betterave rouge, tartare de crevettes de Mazara del Vallo au citron vert et fromage cr\u00e9meux aux herbes. - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Les plats traditionnels de p\u00e2tes italiennes comprennent non seulement les c\u00e9l\u00e8bres p\u00e2tes connues dans le monde entier, mais aussi le risotto, une\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/fr\/gastronomie\/risotto-a-la-betterave-rouge-tartare-de-crevettes-de-mazara-del-vallo-au-citron-vert-et-fromage-cremeux-aux-herbes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto \u00e0 la betterave rouge, tartare de crevettes de Mazara del Vallo au citron vert et fromage cr\u00e9meux aux herbes. - 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