Porcini risotto & Roscoff onions
- Easy - 20 Min
- Variety: Porcini
- Difficulty: Easy
- Preparation time: 20 min
- Cooking time: 25 min
- Recipe family: Impress your guests
Recipe offered by the Borde culinary experts
SHOPPING LIST
INGREDIENTS (4 SERVINGS)
- 300 g of round rice
- 1 garlic clove
- 4 onions (2 for fried onions)
- 10 cl of white wine
- 90 cl of chicken broth
- 50 g of parmesan
- 50 g of Borde porcini coulis
- 10 cl 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.