Risotto with Entremont Saint Mont des Alpes cheese and mushrooms
- 300g round-grain rice (e.g. Arborio)
- 150g Entremont Saint Mont des Alpes cheese
- 500g wild mushrooms
- ½ white onion
- 10cl white wine
- 1.5l vegetable stock
- 50g butter
- 30g roasted hazelnuts
- 1 sprig thyme
- 1 clove garlic
- Salt and pepper
Thoroughly wash the mushrooms and cut off the bottom of the stem. In a pan, melt 20g of butter. Once foamy, add a crushed clove of garlic and a sprig of thyme. Infuse for 1 - 2 minutes then add the mushrooms. Fry for 5 minutes, then season and take off the heat.
Finely chop an onion and heat the stock. Sweat the onions in a pan with 20g of butter, then add the rice. Stir slowly. When the rice is translucent, pour in the white wine and stir until absorbed. Then gradually pour in the stock stirring frequently.
Grate the Entremont Saint-Mont des Alpes cheese finely. Add the mushrooms when the rice is almost cooked. Cook for another 3 - 5 minutes. Take off the heat and add the grated Entremont Saint-Mont des Alpes cheese, stirring slowly.
Season to taste, add a knob of butter, sprinkle with roasted hazelnuts, and serve immediately.
Photo credit: Stéphanie Iguna@Geekandfood