Risotto with mushroom and cheese

Serves 1
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Directions

  1. 1Start by preparing garlic, either crush it or cut it very finely to melt in butter.
  2. 2Cut the brown mushrooms.
  3. 3Grate the Emmental cheese.
  4. 4Melt butter over medium heat and add the garlic to melt, allowing its taste to diffuse for a few moments.
  5. 5In a separate pan, dry fry the mushrooms without cleaning them or adding fat.
  6. 6Add the rice in butter and bring it back to medium heat until it is translucent.
  7. 7Add the first wetting with vegetable broth or poultry broth.
  8. 8When the rice has absorbed the liquid, add more broth and repeat this process until the rice is well melted.
  9. 9Add golden rice (or saffron or turmeric) to color the rice.
  10. 10Incorporate the mushrooms, salt, and pepper, resuming seasoning.
  11. 11When the rice is melted, add a little cream and then your grated Emmental.
  12. 12Generously incorporate the cheese and mix well to create a connection between the water in the middle, rice, cream, and cheese.
  13. 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.