Cévennes risotto with chestnuts and porcini mushrooms, child's play! Unmistakable and delicious, the chestnut and porcini mushroom risotto from Garniac will delight gourmets who don't have time to cook. Incredible but true, a simple recipe to make, your Cevennes risotto is ready!
Disponible
Located in the department of Gard, the house of Garniac, cultivates a level of requirement which contributes to its fame.
In terms of quantity, this Cévennes risotto is ideal as a single dish for a romantic dinner or as an accompaniment for a dinner with friends (2 to 3 people).
Round rice from Camargue IGP France, chestnuts, porcini mushrooms, organic vegetable condiment.
Preparation: Brown the preparation in butter where you will have sautéed a chopped white onion. Mix and cook for 20 minutes over medium heat, gradually adding the chicken stock seasoned with a glass of white wine (stock volume three times the volume of the rice). At the end of cooking, add mascarpone and grated parmesan.
