{"id":11384,"date":"2024-02-08T15:11:26","date_gmt":"2024-02-08T14:11:26","guid":{"rendered":"https:\/\/cibrarioformaggi.it\/non-classifiee\/nos-recettes-risotto-a-la-toma-al-lait-brusc-et-mostarda-aux-agrumes\/"},"modified":"2024-04-08T13:50:38","modified_gmt":"2024-04-08T11:50:38","slug":"nos-recettes-risotto-a-la-toma-al-lait-brusc-et-mostarda-aux-agrumes","status":"publish","type":"post","link":"https:\/\/cibrarioformaggi.it\/fr\/recettes\/nos-recettes-risotto-a-la-toma-al-lait-brusc-et-mostarda-aux-agrumes\/","title":{"rendered":"Nos recettes : risotto \u00e0 la toma al lait brusc et mostarda aux agrumes"},"content":{"rendered":"\n

La vall\u00e9e de Suse<\/strong>, outre ses magnifiques paysages de montagne, peut s’enorgueillir d’une ancienne tradition fromag\u00e8re. Depuis toujours, en effet, ce coin du Pi\u00e9mont se caract\u00e9rise par le fait d’\u00eatre une terre de bergers<\/strong>, qui utilisent le lait de leurs vaches pour produire une grande vari\u00e9t\u00e9 de fromages \u00e0 la saveur incomparable d’herbes alpines.<\/p>\n\n

Parmi les nombreux produits laitiers typiques du Val de Suse, le plus connu et le plus savoureux est probablement la \n toma al lait brusc<\/u>\n<\/strong>. Il s’agit d’un d\u00e9licieux fromage semblable au Castelmagno qui, une fois fondu, est particuli\u00e8rement adapt\u00e9 \u00e0 l’assaisonnement des p\u00e2tes, des gnocchis ou du riz. Selon la recette traditionnelle, la toma al lait brusc est fabriqu\u00e9e avec le lait de la traite du soir et affin\u00e9e pendant au moins six mois. Le r\u00e9sultat est un fromage de tomate au parfum herbac\u00e9 typique des alpages et \u00e0 la saveur forte et inimitable.<\/p>\n\n

Et c’est pr\u00e9cis\u00e9ment la toma al lait brusc qui est la star incontest\u00e9e de la recette que nous vous proposons aujourd’hui : un risotto<\/strong>, fouett\u00e9 avec ce fromage particulier et aromatis\u00e9 avec une mostarda d’agrumes, qui donnera \u00e0 votre plat un go\u00fbt aigre-doux particulier, pour une entr\u00e9e unique et extr\u00eamement savoureuse<\/strong>.<\/p>\n\n

\"\"<\/figure>\n\n

Difficult\u00e9 :<\/em> faibleTemps de pr\u00e9paration :<\/em> 30 minutesCo\u00fbt :<\/em> moyenMode de cuisson :<\/em> Cuisini\u00e8re<\/p>\n\n

Ingr\u00e9dients<\/strong><\/p>\n\n

Pour 4 personnes :<\/p>\n\n

  • 320 g de riz<\/li>
  • 1 \u00e9chalote<\/li>
  • \u00bd verre de vin blanc<\/li>
  • 120 g de toma al lait brusc (lien vers la page “Shop”, produit “Toma al lait brusc”)<\/li>
  • 60 g de moutarde aux agrumes<\/li>
  • 40 g de beurre Alpine (lien vers la page “Shop”, produit “Butter”)<\/li>
  • Sel selon le go\u00fbt<\/li>
  • Huile d’olive extra vierge q.b.<\/li>
  • Bouillon de l\u00e9gumes q.b.<\/li><\/ul>\n\n

    Pr\u00e9paration<\/strong><\/p>\n\n

    Tout d’abord, hacher finement l’\u00e9chalote et la faire revenir dans une po\u00eale avec deux cuill\u00e8res \u00e0 soupe d’huile d’olive extra vierge.<\/p>\n\n

    D\u00e8s qu’il est l\u00e9g\u00e8rement dor\u00e9, ajouter le riz et le faire griller, puis d\u00e9glacer avec un demi-verre de vin blanc, en le laissant s’\u00e9vaporer compl\u00e8tement.<\/p>\n\n

    \u00c0 ce stade, vous pouvez proc\u00e9der \u00e0 la cuisson du riz : utilisez le bouillon de l\u00e9gumes tr\u00e8s chaud, en l’ajoutant petit \u00e0 petit et en prenant soin de remuer souvent.<\/p>\n\n

    Pendant ce temps, prendre la toma al lait brusc et la couper en petits morceaux.<\/p>\n\n

    Une fois le riz cuit – attention, il doit \u00eatre al dente ! -, retirer la casserole du feu et remuer le risotto avec notre beurre alpin et notre toma al lait brusc pendant quelques minutes.<\/p>\n\n

    Si n\u00e9cessaire, ajoutez la bonne quantit\u00e9 de sel, selon votre go\u00fbt. Attention toutefois : notre toma a d\u00e9j\u00e0 un go\u00fbt tr\u00e8s fort et affirm\u00e9, nous vous conseillons donc de proc\u00e9der d’abord \u00e0 une petite d\u00e9gustation, afin de ne pas risquer que le plat final soit trop sal\u00e9.<\/p>\n\n

    Remuer soigneusement jusqu’\u00e0 ce que le fromage soit compl\u00e8tement fondu, puis servir. Enfin, aromatisez le plat en ajoutant quelques morceaux de mostarda d’agrumes et une cuiller\u00e9e de son sirop et servez imm\u00e9diatement \u00e0 table.<\/p>\n\n

    Le risotto \u00e0 la tomate au lait brusc et \u00e0 la mostarda d’agrumes est la recette id\u00e9ale en ces premi\u00e8res et froides journ\u00e9es d’automne, pour apporter \u00e0 la table un plat qui r\u00e9chauffera l’atmosph\u00e8re et chouchoutera votre palais.<\/p>\n","protected":false},"excerpt":{"rendered":"

    La vall\u00e9e de Suse, outre ses magnifiques paysages de montagne, peut s’enorgueillir d’une ancienne tradition fromag\u00e8re. Depuis toujours, en effet,<\/p>\n","protected":false},"author":14,"featured_media":10294,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[148],"tags":[149],"class_list":["post-11384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-recette"],"yoast_head":"\nNos recettes : risotto \u00e0 la toma al lait brusc et mostarda aux agrumes » Azienda Agricola Cibrario<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cibrarioformaggi.it\/fr\/recettes\/nos-recettes-risotto-a-la-toma-al-lait-brusc-et-mostarda-aux-agrumes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nos recettes : risotto \u00e0 la toma al lait brusc et mostarda aux agrumes » Azienda Agricola Cibrario\" \/>\n<meta property=\"og:description\" content=\"La vall\u00e9e de Suse, outre ses magnifiques paysages de montagne, peut s’enorgueillir d’une ancienne tradition fromag\u00e8re. Depuis toujours, en effet,\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cibrarioformaggi.it\/fr\/recettes\/nos-recettes-risotto-a-la-toma-al-lait-brusc-et-mostarda-aux-agrumes\/\" \/>\n<meta property=\"og:site_name\" content=\"Azienda Agricola Cibrario\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cibrarioformaggichiomonte\" \/>\n<meta property=\"article:published_time\" content=\"2024-02-08T14:11:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-08T11:50:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cibrarioformaggi.it\/wp-content\/uploads\/2022\/10\/julien-pianetti-qIPRTMulc-g-unsplash.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"853\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cibrario Chiomonte (TO)\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" 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