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Recipe: Risotto with cepes and Parmigiano Reggiano

Risotto with cepes and Parmigiano Reggiano

A delicious autumn risotto made with cepe mushrooms and parmesan cheese
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Ingredients
Quantity for 6 person(s)
  • Carnaroli rice : 350 g
  • Chicken bouillon cube(s) : 1 whole
  • Onion(s) : 1 whole
  • Grated parmesan : 100 g
  • Unsalted butter : 70 g
  • Dry white wine : 20 cl
  • Cèpe(s) : 350 g
  • Garlic clove(s) : 1 bulb
  • Flat leaf parsley : 0.25 bunch
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 5 cl
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Recipe method

Make sure that the cepes mushrooms are clean.

Cut the stems into cubes and the heads into thick slices.

Finely chop the garlic and the parsley.

Heat a frying pan, add olive oil and fry the cepes.

Once they turn a golden colour, add a knob of butter, the garlic and the parsley. Season with salt and pepper.

Finely dice an onion.

Dissolve the chicken stock cube in 1 litre of water.

Sweat the onions in a saucepan with a pinch of salt. Add the risotto rice and cook until transparent.

Add the white wine and allow it to be absorbed before adding any water.

Add the water onel ladleful at a time, allowing all of the liquid to be absorbed before adding more.

Once all the water has been absorbed and the rice is cooked, add the cepes, a knob of butter and the parmesan. Mix well.

Serve the risotto in soup plates, garnishing with a few fresh herbs and freshly ground black pepper.

This recipe can be made with fresh, dried or confit cepes.

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