Risotto with cepes and Parmigiano Reggiano Recipe

A delicious autumn risotto made with cepe mushrooms and parmesan cheese

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.4/5

Les ingrédients

Pour people
  • 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 : 200 ml
  • 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 : 50 ml


  • ETAPE 1

    Make sure that the cepes mushrooms are clean.

  • ETAPE 2

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

  • ETAPE 3

    Finely chop the garlic and the parsley.

  • ETAPE 4

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

  • ETAPE 5

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

  • ETAPE 6

    Finely dice an onion.

  • ETAPE 7

    Dissolve the chicken stock cube in 1 litre of water.

  • ETAPE 8

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

  • ETAPE 9

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

  • ETAPE 10

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

  • ETAPE 11

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

  • ETAPE 12

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

Chef's tip

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

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