Risotto de champignons
To celebrate the beginning of autumn
You need: (for 6 people)
- 250g risotto rice (e.g. arborio)
- 300g mushrooms
- 60g of parmesan cheese
- 1 shallot
- 2 onions
- 2 tablespoons of coffee balsamic
- 1 clove of garlic
- 10cl white wine
- 2 chicken stock cubes
- Salt & Pepper
- Melt a knob of butter in a frying pan and fry the minced garlic clove for two minutes.
- Add the mushrooms and cook for about 4 minutes on a low heat.
- In a large saucepan, boil one litre of water in which you will dilute the chicken stock cubes.
- In a frying pan, heat the olive oil and brown the shallots and onions. Add the rice and cook over a low heat, stirring, until it becomes translucent.
- Add the white wine, and once the rice has absorbed it all, add a ladleful of stock. Allow the rice to absorb all the liquid and repeat until the stock runs out.
- Once your rice is cooked, add the parmesan, coffee balsamic and mushrooms and stir for two minutes.
- Serve immediately!
Tip: This recipe can also be created with Bear’s garlic balsamic or walnut and curry balsamic.
Don’t have the coffee balsamic? Find it in our shop
Balsamique au café Arabica
6.50€ – 12.00€
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Ce produit a plusieurs variations. Les options peuvent être choisies sur la page du produit
Balsamique à l’ail des ours
6.50€ – 19.00€
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Ce produit a plusieurs variations. Les options peuvent être choisies sur la page du produit
Balsamique noix et curry
6.50€ – 16.00€
Choix des options
Ce produit a plusieurs variations. Les options peuvent être choisies sur la page du produit