Serves 1
Directions
- 1Sauté onions and garlic in olive oil and butter.
- 2Add chicken and cook.
- 3Add champignons de Paris and cèpes.
- 4Add rice.
- 5Add a ladle of bouillon de volaille and let the rice absorb the broth.
- 6Repeat the same operation until the rice is cooked.
- 7Add salt, feuilles de laurier and pepper.
- 8Remove the feuilles de laurier.
- 9Add crème fraîche, parmesan, butter and persil haché.
- 10Mix well and let reduce 2-3 minutes.
- 11Spread the risotto on a plate.
- 12Put parmesan and persil.
Ingredients
- olive oil
- butter
- onions
- garlic
- chicken
- champignons de Paris
- cèpes
- rice
- bouillon de volaille
- salt
- feuilles de laurier
- pepper
- crème fraîche
- parmesan
- butter
- persil haché
Equipment
panspatulaladleplate
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