Recipes

Mushroom & Emmental Risotto

4 pers.
30 min
18 min
Mushroom & Emmental Risotto

Ingredients for :

4 people
Grated Emmental Paysan Breton
100 g Grated Emmental
Unsalted Moulded Butter
20 g Unsalted Moulded Butter
Arborio rice
250 g Arborio rice
Vegetable bouillon
2 Units Vegetable bouillons
Mushroom
250 g Mushrooms
Onion
1 Unit Onion
Garlic
4 Cloves Garlic
Olive oil
1 Dessert spoon Olive oil
Vin blanc
10 cl Vin blanc
Chives
1 Sprig Chives
Espelette pepper
1 Teaspoon Espelette pepper
Salt
1 Pinch Salt

Method :

  1. Clean and slice the mushrooms. Season with salt and sprinkle a pinch of Espelette pepper, then set aside.
  2. Sauté them in a pan with a drizzle of oil and minced garlic cloves.
  3. Slice the onion and sauté it over low heat in a saucepan.
  4. Let it reduce over low heat, stirring continuously.
  5. Add the rice and stir until it becomes slightly translucent.
  6. Next, pour in the wine, a quarter of the vegetable broth, and the butter.
  7. Repeat the process until the rice is cooked, which should take about 18 minutes.
  8. Sprinkle with Emmental and mix everything well.
  9. Serve hot, accompanied by the mushrooms and chopped chives.

Paysan Breton tip

From June to November, you can replace the button mushrooms with porcini mushrooms.

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