Risotto with champagne and morels

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Risotto with champagne and morels

Risotto with champagne and morels

Number of person(s)

1 onion

500 g risotto rice

2 dl of champagne

5 tablespoons of olive oil

100 g morel

2 tablespoons hazelnut oil

120 g grated parmesan cheese

1 sprig of fresh basil

2 broth cubes

Preparation: 15 min
Cooking time: 30 min
Step 1
Chop the onion into small cubes.
Step 2
Brown it with olive oil in a large saucepan.
Step 3
While the onion is cooking, heat water and add the broth cubes.
Step 4
Heat the hazelnut oil in a frying pan (start when the onion turns a little colour).
Step 5
Put the morels in the hazelnut oil.
Step 6
When the onion is cooked, add the rice and stir for 2 minutes. Most of the rice becomes transparent.
Step 7
Pour the champagne over the rice.
Step 8
Quickly cut the basil on the morels, and pour it all over the rice, mix.
Step 9
When the champagne is absorbed, pour a ladle of broth over the rice.
Step 10
Wait until the broth is absorbed and pour another ladle of broth. Repeat the operation, stirring from time to time.
Step 11
Just after the last ladle of broth, add the Parmesan cheese to the rice, stir and serve.
I add my grain of salt

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