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Porcini risotto & Roscoff onions
l'Essentiel
Easy - 20 Min
- Dish type : Porcini
- Difficulty : Easy
- Preparation time : 20 min
- Cooking time : 25 min
- Recipe family : Impress your guests!
- Cost : €36.90
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Coulis de cèpes 750 g | €25.90 | |
| Out of stock Huile d'olive aux cèpes | €11.00 |
Ingredients (4 servings)
- 300 g (21 oz) of round rice
- 1 garlic clove
- 4 onions (2 for fried onions)
- 10 cl (1⁄2 cup) of white wine
- 90 cl (4 cups) of chicken broth
- 50 g (1.8 oz) of parmesan
- 50 g (1.8 oz) of Borde porcini coulis
- 10 cl (1⁄2 cup) of cream
- Salt/pepper
Preparation
- Sweat the onions and garlic, add round rice.
- Toast the rice and onions briefly. Deglaze with white wine. Stir everything slowly.
- Once the wine absorbed, moisten up with the chicken broth. Repeat until the rice is completely cooked.
- Add the parmesan and the porcini coulis. Mix and season again.
- Peel and finely chop the remaining onions. Fry them in bowling oil until browned.
- In a shallow dish for risotto. Arrange the fried onions on top.
- For more gustative pleasure, add a few parmesan shavings on the risotto and a drizzle of Borde porcini olive oil.
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