Specialty of the Italian cuisine, the risotto should be done with a rice of good quality and relevant to the recipe, rich in starch and non-parboiled. The Italians use among other varieties of arborio or carnaroli, which are very easy to find in France, among others, in grocery stores and Italian. The rice must first come back in a little bit of fat, often butter, before cooking by additions of small quantities of broth. It can be broth of meat, fish or vegetables, according to the elements to trim. In the case of the mushroom risotto, you can use some dried mushrooms including the soaking water can be added to the broth, while fresh mushrooms are added halfway through cooking in order to cook, keeping a bit of firmness.
At the end of cooking a risotto can be related to the butter or cream and, according to some recipes, found a little bit of grated parmesan cheese. Even without the binding elements, it must have a creamy consistency. The risotto is like a lot of dishes are popular, for example the paella or couscous. There is a basic recipe, whose main element is the rice, a cooking technique virtually unchangeable and a few classic versions, including the one with mushrooms is one of the most popular. It is then possible to go off the beaten track and create recipes of their own, as the seasons and desires. Fresh vegetables provide delicious risottos, but also the seafood, in particular crustaceans.
classic – Givry
With a mushroom risotto, it is possible to serve both a red wine than a white wine. We choose wise by the age, with an aromatic palette is already advanced. A givry rouge, appellation located in burgundy’s Côte chalonnaise, is perfect, offering finesse, and notes of leather, undergrowth and spice, while a châteauneuf-du-pape blanc is characterized by very large, a fruity, expressive and a touch of dried fruit. The two will agree to a assortment of forest mushrooms, the fruity taste of the chanterelle and, for the festive meal, to the power of the black truffle.
Givry
Domaine Ragot
Givry (71)
03.85.44.35.67.
1er cru La Grande Berge 2017. A delicate nose, pink, cherry brandy, strawberry, the palate well-scented, note elegant breeding, good freshness, lots of charm.
Châteauneuf-du-pape
Domaine de Beaurenard
Chateauneuf-du-Pape (84)
04.90.83.71.79.
White 2018. Nose rich and complex, yellow fruits, floral notes, palate: fresh, mineral note, final tasty, a little salty.
original Agreement – Cahors
The cep, one of the most popular but also the most widespread of the wild mushrooms, is excellent in risotto. Its meaty texture and a little oily, request either a red of good structure, weathered by a few years of cellar, or a white tender and smooth. A cahors, a red character emblematic of the vineyards of the South-West, rounded up by the time and expressing aromas of underbrush, precious woods and spices, will be perfect. In white, a wine of the appellation grignan-les-adhémar, in the valley of the Rhone, will bring freshness and ripe fruit, to an agreement very harmonious.
Cahors
Château du Cèdre
Vire-sur-Lot (46)
05.65.36.53.87.
2016. Black fruit, elderberry, notes of spice, pepper, the palate elegant, on of the tannins, fades, final, tense, spicy, persistent.
Grignan-les-Adhémar
Domaine de Grangeneuve
Roussas (26)
04.75.98.50.22.
The Ladies in White South 2018. Nose: fresh, floral, touch of grapefruit, yellow peach, creamy mouth, the sharp, greedy, harmonious.
