Mushroom risotto

Gastronomy - Published on17 September 2018 0 commentaire(s)

Every week, find the recipe of Léa which highlights the products of Velay. Land of specialties and gastronomy, the Velay offers a wealth of specialties to enjoy. Feel free to redo these recipes at home, we give you all the little secrets of our chef ...

Ingrédients :

  • 250g rice risotto
  • 300g mushrooms (from Paris)
  • 2 cubes of vegetable broth
  • 2 new onions
  • 10cl of white wine
  • 15cl of cream
  • 30cl of milk
  • Freshly grated Parmesan cheese
  • Garlic
  • Butter
  • Parsley
  • Salt and pepper
  • 200g of butternut
  • 50g of kasha
  • Radicelles (Secondary root of onions)

Recipe :

In milk brew parsley, filter and emulsify with a dipping blender.

Cut and wash the rootlets of the onions, dry them well. In a saucepan with a bottom of boiling oil, fry the rootlets. Salt and reserve.

Heat a pan with oil and burst the kasha. Book. Detail the squash in brunoise. Make them back in a little butter, reserve.

Boil a liter of water in which you dilute the bouillon cubes. Prepare the mushrooms, detail them in small cubes. Melt a knob of butter and sweat the garlic clove and chopped onions for 2 minutes. Add the rice and pearl it, stirring for 2 minutes until it is a bit transparent. Deglaze with 10 cl of white wine. Once it is absorbed by the rice, add a ladle of broth, then mix, so on until the rice is cooked.

Add a little cream, a knob of butter and parmesan cheese. If the risotto is too compact, add a little broth to relax it.

On a plate, put some risotto in the bottom, then a little squash, some slices of raw mushrooms, kasha, radicelle and finally the emulsion.

 

Recipe offered by Sabarot Wassner SA

 

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