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

1. Melt a knob of butter in a frying pan and fry the minced garlic clove for two minutes.
2. Add the mushrooms and cook for about 4 minutes on a low heat.
3. In a large saucepan, boil one litre of water in which you will dilute the chicken stock cubes.
4. 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.
5. 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.
6. Once your rice is cooked, add the parmesan, coffee balsamic and mushrooms and stir for two minutes.
7. 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