Ingredients (serves 4) :
350g Arborio or Carnaroli rice
1 glass of white wine
½ onion
1 garlic clove
500g porcini mushrooms
1L chicken stock
Ariake
100g grated Parmesan cheese
1 bunch chervil
50g hazelnut powder
30g butter
Parmesan cheese petals
Salt and freshly ground pepper
Recipe:
Heat the water in a saucepan, then add the Ariake bouillon sachet and the peeled chervil stems. In a larger saucepan, over low heat, sauté the onion and garlic in three tablespoons of olive oil. Add the rice and stir to coat. Once the rice has become translucent, add the mushrooms (keep a few for garnishing), stir and deglaze with white wine.
Moisten rice with 3 ladles of filtered stock. As soon as the rice has absorbed all the broth, add two ladles and repeat the process until the rice is cooked.
Stir regularly to prevent the mixture from sticking.
At the end of cooking, add the butter and grated Parmesan, then mix vigorously until creamy and smooth.
Be careful not to overcook the rice, and readjust with a little broth if it’s a little too dry.
Dressage :
Sauté a few porcini mushrooms in a frying pan with a knob of butter. Arrange three generous spoonfuls of risotto on each plate. Add one or two teaspoons of hot broth to maintain creaminess and shine. Add a few pan-fried porcini mushrooms and the Parmesan petals. Garnish the plate with a small bunch of chervil and sprinkle with powdered hazelnuts.
Serve and enjoy
