Risotto with forest mushrooms, N’ice CHOUFFE, and Comté cheese

Feeds 4
Preparation time: 30 minutes
  • 200g Arborio or other risotto rice,
  • 10 cl N’ice CHOUFFE,
  • 150g wild mushrooms,
  • 80 cl vegetable stock,
  • 3 handfuls of baby spinach,
  • 80g Comté cheese,
  • 4 tbsp hazelnuts,
  • 1 shallot,
  • 2 cloves of garlic,
  • a few sprigs of thyme and oregano,
  • 1 knob of butter,
  • olive oil,
  • salt and pepper

 

  • Finely chop the shallot and the garlic. Heat the olive oil and fry the shallot and the garlic in the hot oil, making sure it doesn’t burn.
  • Add the sprigs of thyme and oregano, together with the rice. Deglaze with the beer. Allow most of the beer to evaporate.
  • Add the vegetable stock, one spoonful at a time. Stir regularly for about 17 minutes, taking care it does not burn.
  • Meanwhile, brush the mushrooms clean. Heat up the olive oil in a pan. Fry the mushrooms with a clove of garlic, thyme, and salt and pepper.
  • Roast the hazelnuts in a dry pan, making sure they don’t burn.
  • Add the baby spinach to the risotto. Add another knob of butter and most of the cheese. Add salt and pepper to taste.
  • Mix the risotto with the wild mushrooms and hazelnuts. Put a little aside for the finishing touches