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.
AgreementsRecipe 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.
