CRUZ 10 Years

GRAN CRUZ aged for 10 years is an old Port with spicy and candied fruit notes which perfectly accompanies duck and traditional desserts.

Agreements

Recipe Mushroom risotto

People : 2 Preparation :5 min Cooking time :30 min

Ingredients :

  • 250 g of arborio rice for risotto (available in supermarkets)
  • 300 g of your choice of mushrooms (chanterelles, ceps, button mushrooms)
  • 2 vegetable stock cubes
  • 1 onions or 2 shallots
  • 10 cl + 3 tbsp white wine
  • 15 cl "crème fraîche" (or whipping cream)
  • 100 g freshly grated Parmesan
  • clove of garlic
  • knob of butter
  • tbsp olive oil
  • 3 sprigs of parsley
  • salt and pepper

Preparation :

  • Prepare the mushrooms: Rinse them quickly under running water, dry them and cut them into large pieces. Melt a knob of butter in a pan and heat the sliced garlic clove for 2 minutes. Add the mushrooms and sauté them for approximately 3 minutes. Add the washed, snipped parsley at the end. Add 3 tbsp of white wine and cook for 2 min to reduce the wine. Add the crème fraîche and stir. Season with salt and pepper.
  • Bring a litre of water to a boil and dissolve the stock cubes in it. Heat the olive oil in a pan and fry the onions for 3 minutes until they become transparent. Add the rice and cook for 2 minutes, stirring continually, until the grains become slightly transparent.
  • Add 10 cl of white wine (half a glass). Once the rice has absorbed the wine, add a ladleful of stock and stir. Once the stock has been absorbed, add another ladleful, and repeat the operation until there is no stock left (approximately a good 20 minutes).
  • Add half of the Parmesan and the mushrooms, leave to cook for 2 minutes, and stir vigorously.

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