Mushroom risotto

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Risotto aux champignons
A PDO
Preparation
20 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 300 g short-grain rice
  • 1 glass of white wine
  • 2.5 tablespoons of traditional-style olive oil
  • 1 shallot
  • 1 onion
  • 12 button mushrooms
  • 1 litre of vegetable stock (or beef stock)
  • Parmigiano Reggiano PDO
  • Salt, pepper

Tip

We recommend an ‘old-fashioned’ olive oil from Provence – PDO matured olives, from the Vallée des Baux-de-Provence – PDO matured olives, from Aix-en-Provence – PDO ripened olives, or a traditional-style olive oil or ripened olives… Discover our recipes for: Asparagus and chorizo risotto, Risotto with crunchy vegetables and olives, Picodon and pork belly risotto

Instructions

  • Peel and slice the mushrooms into thin strips. Peel and finely chop the onion and shallot separately. Sweat the shallot in a little traditional-style olive oil. Add the mushrooms, season with salt and pepper. Cook for 5 to 10 minutes, then set aside.
  • In a fairly large frying pan, sweat the onion in 1.5 tablespoons of traditional-style olive oil. Add the rice and stir until it becomes translucent.
  • Meanwhile, prepare the stock (bring a litre of water to the boil, then add the stock cube).
  • Add the wine to the rice, then season with salt and pepper.

  • Once the wine has been absorbed, add 2 ladles of stock. As soon as the stock has been absorbed, add more until the rice is cooked. It should be al dente.

  • Add the mushrooms, some grated Parmesan (to taste) and 1 tablespoon of traditional-style olive oil. Stir and serve straight away.

Tip

We recommend an ‘old-fashioned’ olive oil from Provence – PDO matured olives, from the Vallée des Baux-de-Provence – PDO matured olives, from Aix-en-Provence – PDO ripened olives, or a traditional-style olive oil or ripened olives… Discover our recipes for: Asparagus and chorizo risotto, Risotto with crunchy vegetables and olives, Picodon and pork belly risotto
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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