{"id":33845,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33845"},"modified":"2026-09-14T11:54:13","modified_gmt":"2026-09-14T09:54:13","slug":"fine-cut-avec-risotto-citron","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/fine-cut-avec-risotto-citron\/","title":{"rendered":"FINE CUT accompagn\u00e9 d\u2019un risotto au citron et au basilic"},"content":{"rendered":"
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The Green Mountain FINE CUT accompagn\u00e9 d\u2019un risotto au citron et au basilic<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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La fra\u00eecheur du citron rencontre le basilic parfum\u00e9 :<\/h2>\n\n\n\n

Le THE GREEN MOUNTAIN FINE CUT s\u2019accompagne d\u2019un risotto cr\u00e9meux au citron et au basilic. Des notes d\u2019agrumes fra\u00eeches, du basilic aromatique et de d\u00e9licates saveurs grill\u00e9es s\u2019unissent dans ce plat l\u00e9ger aux accents m\u00e9diterran\u00e9ens.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

moyen<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

\n \n \n
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\n \"TGM <\/figure>\n <\/div>\n\n \n
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Ingr\u00e9dients<\/h2>\n\n
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3 paquets<\/p>\n

THE GREEN MOUNTAIN FINE CUTs<\/p>\n <\/div>\n

\n

250 g<\/p>\n

de riz Arborio<\/p>\n <\/div>\n

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4<\/p>\n

\u00e9chalotes pel\u00e9es<\/p>\n <\/div>\n

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2<\/p>\n

gousses d\u2019ail pel\u00e9es<\/p>\n <\/div>\n

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6 cs<\/p>\n

d\u2019huile d\u2019olive<\/p>\n <\/div>\n

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800 ml<\/p>\n

de bouillon de l\u00e9gumes (mieux vaut en pr\u00e9parer un peu plus)<\/p>\n <\/div>\n

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1<\/p>\n

bouquet de basilic<\/p>\n <\/div>\n

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<\/p>\n

Zeste r\u00e2p\u00e9 et jus d\u2019un demi-citron bio<\/p>\n <\/div>\n

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250 g<\/p>\n

de petits pois surgel\u00e9s (d\u00e9congel\u00e9s)<\/p>\n <\/div>\n

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50 g<\/p>\n

de pignons, grill\u00e9s<\/p>\n <\/div>\n

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200 ml<\/p>\n

de cr\u00e8me de soja<\/p>\n <\/div>\n

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<\/p>\n

sel<\/p>\n <\/div>\n

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10 g<\/p>\n

poivre fra\u00eechement moulu<\/p>\n <\/div>\n

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<\/p>\n

Basilic et pousses de petits pois pour la d\u00e9coration<\/p>\n <\/div>\n

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<\/p>\n

Huile de friture<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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C'est comme \u00e7a qu'il faut faire :<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Couper les \u00e9chalotes en deux dans le sens de la longueur, puis les \u00e9mincer finement.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Hacher tr\u00e8s finement les gousses d\u2019ail.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Faire chauffer 3 cs d\u2019huile d\u2019olive dans une casserole et y faire revenir l\u00e9g\u00e8rement le riz. Ajouter les d\u00e9s d\u2019\u00e9chalotes et l\u2019ail hach\u00e9, puis les faire blondir. Verser la moiti\u00e9 du bouillon de l\u00e9gumes et porter \u00e0 \u00e9bullition en remuant constamment. Faire mijoter \u00e0 feu moyen en remuant de temps en temps, et ajouter progressivement un peu de bouillon de l\u00e9gumes jusqu\u2019\u00e0 ce que le riz soit tendre mais conserve encore un peu de croquant. Le risotto ne doit \u00eatre ni trop sec ni trop liquide; si n\u00e9cessaire, ajouter un peu de bouillon de l\u00e9gumes.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Pendant ce temps, effeuiller les brins de basilic. Mettre les feuilles dans un r\u00e9cipient haut avec le reste d\u2019huile d\u2019olive et les r\u00e9duire en pur\u00e9e fine \u00e0 l\u2019aide d\u2019un mixeur plongeant.<\/p>\n <\/div>\n

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5.<\/strong><\/p>\n

Ajouter le zeste et le jus de citron au risotto encore un peu al dente, puis bien m\u00e9langer.<\/p>\n <\/div>\n <\/div>\n\n \n

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6.<\/strong><\/p>\n

Ajouter les petits pois ainsi que les pignons de pin grill\u00e9s, puis incorporer la cr\u00e8me de soja pour obtenir une texture onctueuse.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Incorporer l\u2019huile de basilic en dernier, assaisonner avec un peu de sel et de poivre, puis laisser reposer le risotto.<\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Faire chauffer un peu d\u2019huile dans une po\u00eale et y faire revenir les Fine Cuts env. 8 minutes de chaque c\u00f4t\u00e9.<\/p>\n <\/div>\n

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9.<\/strong><\/p>\n

Dresser le risotto dans les assiettes. Couper les Fine Cuts en deux et en disposer trois moiti\u00e9s sur chaque assiette de risotto.<\/p>\n <\/div>\n

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10.<\/strong><\/p>\n

Garnir d\u2019un peu de basilic et de pousses de petits pois, puis servir.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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Plus de recettes<\/h2>\n\n\n\n

Vous n’avez jamais entendu parler de FINE CUTs ? Alors vous n’avez peut-\u00eatre jamais entendu parler de ceci non plus:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Plant<\/div>

moyen<\/p><\/div>

PLANT CUT avec salade de lentilles et d\u2019\u00e9pinards et betteraves grill\u00e9es<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"Plant<\/div>

moyen<\/p><\/div>

Plant Cut avec panzanella d\u2019avocat et de pamplemousse<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"Plant<\/div>

moyen<\/p><\/div>

PLANT CUT avec pur\u00e9e de chou-fleur et de pommes de terre<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nD\u00e9couvrez toutes les recettes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
\n
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nos multiples<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nO\u00f9 peut-on trouver une telle chose ?<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33802,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[186,140],"class_list":["post-33845","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-4","category-steak-fr","tag-fine-cut","tag-vegan-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33845","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/comments?post=33845"}],"version-history":[{"count":2,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33845\/revisions"}],"predecessor-version":[{"id":33850,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33845\/revisions\/33850"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/33802"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=33845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=33845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=33845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}