Risotto of crozets with Beaufort cheese

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Risotto of crozets with Beaufort cheese

Risotto of crozets with Beaufort cheese





Risotto of crozets with Beaufort cheese
Risotto of crozets with Beaufort cheese



Ingredients
Number of persons
-
4
+

400 g buckwheat crozet

200 g beaufort

20 cl dry white wine

750 ml chicken stock

1 onion

10 cl olive oil




Preparation
TOTAL TIME: 35 MIN
Preparation time: 15 min
Step 1
Start by preparing all the ingredients.
Step Two
Bring 75 cl of water to the boil then add a chicken stock cube.
Step 3
While the stock is cooking, grate the Beaufort and chop the onion.
Step 4
Pour the olive oil into a good frying pan and sauté the onions (be careful not to brown them too much) over medium heat.
Step 5
Add the crozets and mix them with the onion, so that they absorb what is left of the olive oil.
Step 6
Pour the white wine, and wait until the crozets have absorbed it.
Step 7
Gradually pour in the chicken broth, from absorbtion to absorbtion. This operation should take 20 minutes.
Step 8
Add the Beaufort cheese and mix so as to obtain a homogeneous preparation.
Step 9
It's ready, just serve it, seasoned with salt, pepper or parmesan, as an accompaniment to red meat. :-)
I add my grain of salt

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