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Risotto with Wild Mushrooms and Le Noble

4 portions


  • 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) vegetable stock
  • 250 ml (1 cup) 15% cooking cream
  • 200 g (7 oz) Le Noble cheese, rind removed, in small cubes


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  • 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 vegetable stock into the rice gradually, as it is absorbed, stirring regularly.
  • Once the vegetable stock has been absorbed by the rice (after about 25 minutes), add the mushroom mixture, cream and cheese. Continue cooking for 2 to 3 minutes, stirring until the cheese has melted.
  • Serve immediately.

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Aromatic and mellow

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.

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