Forest risotto with Morbier AOP
Difficulty level: easy
Servings 4 people
Ingredients
- 320 g rice for risotto
- 200 g mushrooms from Paris
- 150 g shiitake
- 100 g chanterelles or porcini mushrooms (fresh or frozen)
- 180 g from Morbier PDO
- 1 onion YELLOW
- 2 shallots
- 2 pods garlic
- 15 cl of wine dry white
- 1 L chicken stock hot
- 40 g butter soft
- 4 c. tbsp olive oil extra virgin
- 1 bunch flat parsley
- Salt
- Pepper of the mill
Instructions
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Clean, cut and fry the mushrooms in olive oil in small batches over high heat until they brown. Season and set aside (keep some for dressing).
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Sweat the onion and shallots for 5 minutes in oil and 20 gr of butter. Add the garlic, cook for 1 minute.
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Add the rice and sauté for 2 minutes over medium heat. Deglaze with white wine and let reduce.
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Add hot broth ladle by ladle (18-20 min) until the rice is cooked al dente. Add the mushrooms 5 minutes before the end.
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Remove from the heat, add the cold butter, Morbier and parsley. Adjust the seasoning and serve hot with the reserved mushrooms and Morbier cut into small cubes.
© Morbier AOP
