Servings
4
Preparation time
10 minutes
Cooking time
25 minutes
|
Rating
1
people
1
people
Risotto With Wild Mushrooms and Le Noble
Ingredients
1/4 cup (60 ml) butter
1 cup wild mushrooms (mix of porcini (boletus), shiitake and oyster mushrooms, to taste), diced
2 tbsp. (30 ml) fresh parsley, chopped
Salt and freshly ground pepper, to taste
1 shallot, finely chopped
2 cups (500 ml) arborio rice (Italian risotto rice)
1/2 cup (125 ml) white wine
4 cups (1 l) vegetables stock
1 cup (250 ml) 15% cooking cream
7oz (200g) Le Noble, rind removed, in small cubes
Preparation
Melt half of the butter in a frying pan, and sauté the wild mushrooms. Add parsley. Add salt and pepper. Set aside.
In a large frying pan, brown the shallot in the remainder of the butter. Add the rice and mix well. Add the white wine and about 1 cup of vegetables stock. Let the mixture simmer, stirring regularly until the rice has absorbed almost all the liquid.
Add vegetables stock into the arborio rice gradually, as it is absorbed, stirring regularly. Once 4 cups (1 l) of vegetables stock have been absorbed by the rice (after about 25 minutes), add the wild mushroom mixture, cream and Le Noble. Continue cooking for 2 to 3 minutes, stirring until the cheese has melted.
Serve immediately.
1/4 cup (60 ml) butter
1 cup wild mushrooms (mix of porcini (boletus), shiitake and oyster mushrooms, to taste), diced
2 tbsp. (30 ml) fresh parsley, chopped
Salt and freshly ground pepper, to taste
1 shallot, finely chopped
2 cups (500 ml) arborio rice (Italian risotto rice)
1/2 cup (125 ml) white wine
4 cups (1 l) vegetables stock
1 cup (250 ml) 15% cooking cream
7oz (200g) Le Noble, rind removed, in small cubes
Preparation
Melt half of the butter in a frying pan, and sauté the wild mushrooms. Add parsley. Add salt and pepper. Set aside.
In a large frying pan, brown the shallot in the remainder of the butter. Add the rice and mix well. Add the white wine and about 1 cup of vegetables stock. Let the mixture simmer, stirring regularly until the rice has absorbed almost all the liquid.
Add vegetables stock into the arborio rice gradually, as it is absorbed, stirring regularly. Once 4 cups (1 l) of vegetables stock have been absorbed by the rice (after about 25 minutes), add the wild mushroom mixture, cream and Le Noble. Continue cooking for 2 to 3 minutes, stirring until the cheese has melted.
Serve immediately.