Ingredients (for 8 people):

  •     400g arborio rice (or rice for risotto)
  •     2 litres of poultry stock
  •     10g forest spices
  •     2 onions
  •     250g Paris mushrooms
  •     15 cl white wine
  •     200g fresh cream
  •     200g grana padano or parmigiano
  •     salt/pepper


Prepare the chicken stock (4 cubes for 2 litres of water).

Peel and finely slice the onions.

Peel and chop the mushrooms.

Rinse the rice.

Fry the onions in a little fat until they become translucent, then add the drained rice, mix. Add the white wine, mushrooms, forest spices, 2 pinches of salt, and pepper. Mix well.

Moisten with broth to a height, mix, monitor the absorption of the broth by the rice and add the broth as you go. Continue this process for half an hour.

Control the cooking of the rice then add the crème fraiche, continue cooking for 2 minutes.

Serve and sprinkle with grana padano or parmigiano.

For an even more gourmet result: replace the crème fraiche with mascarpone.