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Risotto of Chanterelle mushrooms and mushrooms with pumpkin

Thursday, October the 17th, 2019

Ingredients for the risotto:


500g of carnaroli rice
100g of grated and ground chanterelles
100g of fried and fallen oyster mushrooms
100 g grated Parmesan cheese
½ onion
A little grape seed oil
40g of butter 10cl of white wine

 

For the pumpkin:


½ pumpkin
1l of broth or water
2 green shallots - 25g of butter
A little grape seed oil

 

Prepare the pumpkin:


Peel the pumpkin, cut it into cube about ½ cm on the side.
Peel and chop the shallot roughly. Put it to sweat with oil and butter, add the pumpkin, let it sweat also, then wet halfway with a little water or vegetable stock and cook while keeping the pieces. Mix half of the pumpkin in order to obtain a purée, keep the rest of the pieces to put in the risotto with the sending. Reserve everything.

 

Prepare the risotto:


Chop the onion, put it to sweat with oil and butter. Once the onion is translucent, add the rice and pearl it. Deglaze with white wine and let it reduce for 3-4 min, stirring occasionally. Then add the hot broth by just wetting. Bring to a low boil and lower the heat to a simmer. As the broth is reduced, put broth just up and cook until rice is "al dente". You can either clear it for later by spreading it as much as possible in a plate for it to cool quickly, or continue the recipe as well; add the already cooked mushrooms and 2-3 tablespoons of pumpkin puree, mix and add grated parmesan and a nice knob of butter, mix and serve with roasted seeds and a little hazelnut oil, parsley and / or or chopped chop.

 

Come and taste this recipe at the Lala Cuisine, 6 place des Victoires, Paris 2e.

Réservation au 01.40.13.75.75

Risotto of Chanterelle mushrooms and mushrooms with pumpkinRisotto of Chanterelle mushrooms and mushrooms with pumpkinRisotto of Chanterelle mushrooms and mushrooms with pumpkin