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.


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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