Gastronomy - Published on17 September 2018 0 commentaire(s)
- 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
- Salt and pepper
- 200g of butternut
- 50g of kasha
- Radicelles (Secondary root of onions)
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