Crozets risotto with mushrooms and truffle
Difficulty level: easy
Servings 4 people
Ingredients
- 400 g from Crozets nature Alpina
- 600 g mushrooms browns
- 2 shallots
- 80 ml of wine dry white
- 1 cube vegetable broth
- 1 L water
- 4 c. tbsp cheese to cook with truffle
Instructions
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Peel then finely slice the shallots. Wash then cut the mushrooms into thin strips.
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Heat a drizzle of olive oil in a pan over medium heat. Add the shallots and mushrooms. Brown them for 4 to 5 minutes, stirring. Salt and pepper.
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Deglaze with white wine and mix until absorbed.
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Then add the Crozets, the stock cube and 250 ml of hot water per person. Mix and continue cooking for 15 minutes over medium heat, stirring occasionally.
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After 15 minutes of cooking, add the cheese to cook with the truffle. Season with pepper and mix again.
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Serve the Crozets risotto with mushrooms and truffle in a deep plate or bowl. Reseason as desired. It’s ready!
© Alpina Savoie
