Risotto With Wild Mushrooms and Le Noble
Ingredients
- 60 ml (1/4 cup) butter
- 250 ml (1 cup) wild mushrooms (mix of porcini (boletus), shiitake and oyster mushrooms, to taste), into strips
- 30 ml (2 tbsp.) fresh parsley, chopped
- Salt and freshly ground pepper, to taste
- 1 shallot, finely chopped
- 500 ml (2 cups) arborio rice (Italian risotto rice)
- 125 ml (1/2 cup) white wine
- 1 L (4 cups) vegetables stock
- 250 ml (1 cup) 15% cooking cream
- 200g (7oz) Le Noble, rind removed, in small cubes
Preparation
Melt half of the butter in a frying pan, and sauté the wild mushrooms. Add parsley. Add salt and pepper. Set aside.
In a large frying pan, brown the shallot in the remainder of the butter. Add the rice and mix well. Add the white wine and about (250 ml) 1 cup of vegetables stock. Let the mixture simmer, stirring regularly until the rice has absorbed almost all the liquid.
Add vegetables stock into the arborio rice gradually, as it is absorbed, stirring regularly. Once 1 L (4 cups) of vegetables stock have been absorbed by the rice (after about 25 minutes), add the wild mushroom mixture, cream and Le Noble. Continue cooking for 2 to 3 minutes, stirring until the cheese has melted.
Serve immediately.
Portions 4
Preparation time
10 minutes
Cooking time
25 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012