Risotto with mushroom and cheese
Serves 1
Directions
- 1Start by preparing garlic, either crush it or cut it very finely to melt in butter.
- 2Cut the brown mushrooms.
- 3Grate the Emmental cheese.
- 4Melt butter over medium heat and add the garlic to melt, allowing its taste to diffuse for a few moments.
- 5In a separate pan, dry fry the mushrooms without cleaning them or adding fat.
- 6Add the rice in butter and bring it back to medium heat until it is translucent.
- 7Add the first wetting with vegetable broth or poultry broth.
- 8When the rice has absorbed the liquid, add more broth and repeat this process until the rice is well melted.
- 9Add golden rice (or saffron or turmeric) to color the rice.
- 10Incorporate the mushrooms, salt, and pepper, resuming seasoning.
- 11When the rice is melted, add a little cream and then your grated Emmental.
- 12Generously incorporate the cheese and mix well to create a connection between the water in the middle, rice, cream, and cheese.
- 13Serve the risotto.
Ingredients
- 1 large clove garlic
- 200 g brown mushrooms
- 80 g grated Emmental
- 1 large tablespoon crème fraîche
- 2 L water or chicken broth or vegetable broth
- 300 g uncooked Arborio rice
- 1 packet golden rice or saffron or turmeric
Equipment
pan
Tips
- You can use Emmental cheese from Savoie or regular grated cheese.
- To color the rice, you can use golden rice, saffron, or turmeric.
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