Modern twists on time-honoured favourites.
Mushroom risotto with Courgettes, Sun Blushed Tomatoes and Parmesan
What you need
For the risotto
- [ ] 300 g Gran Gallo Arborio rice
- [ ] 50 g diced onion
- [ ] 40 g diced cep mushrooms
- [ ] 1 l chicken stock
- [ ] 50 g parmigiano-reggiano Parmesan
- [ ] grated
- [ ] 40 g butter
For the garnish
- [ ] 200 g courgettes
- [ ] 150 g mixed wild mushrooms
- [ ] parmigiano-reggiano Parmesan
- [ ] flakes
- [ ] flat parsley
- [ ] 100 g sun blush tomatoes
- [ ] 4 tbsp. extra virgin oil
Proposed by: Pierre Chevillard
How to prepare:
Cut the courgettes into diamond shapes and clean the wild mushrooms.
Wash and soak the ceps mushrooms in the water, sweat the onion in the butter add the rice and lightly fry for 1 minute.
Add the water from the ceps and the chicken stock little until the rice is cooked, you may not need all the liquid.
When the risotto is cooked, add the cream and grated Parmesan, season with salt and pepper.
Sauté the courgettes in a little olive oil, when nearly tender add the mushrooms, sun blushed tomatoes and season.
Spoon the risotto into a bowl plate. Neatly arrange the courgette, mushroom and tomato mix on top.
Serve at once with the flakes of Parmesan and julienne of flat parsley scattered on top.
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