– Bor al risotto

Preparation: 10 min
Cooking: 50 min
Portions: 8-10

Ingredients

2 L of water
Qs of salt
500 ml of arborio rice

200 ml Wild Gaspesie Smoked Mix
500 ml Wild Gaspé Forest Mix

500-750 ml olive oil
1 sprig of thyme
1 bay leaf
2 garlic cloves, crushed
1 tray of cherry tomatoes

Canola oil
1 French shallot, finely chopped
3 cloves of minced garlic
60 g (1/4 cup) butter
125 ml white wine
1/2 tsp. ground wild caraway from Gaspésie Sauvage
300 ml grated Parmigiano Reggiano
Qs salt and pepper
Chopped green onion
Parmigiano reggiano shavings

Preperation

1. In a large saucepan, bring 2 liters of salted water to a boil. Add the rice. Pre-cook for approx. 8 min (still a bit crunchy).
2. Pass the rice and keep the cooking water. Spread the rice on a baking sheet with parchment paper and refrigerate.
3. Place the smoked mushrooms and the wild mushrooms in 2 different hens and wet them up with the hot water for cooking the rice. Leave to soak for 30 min.
4. In a small saucepan, add the olive oil (enough to coat the tomatoes), thyme, bay leaf and garlic. When the oil is hot, add the cherry tomatoes and place in the oven at 300 ° F for 15 min. Strain the tomatoes and set aside.
5. Using the peeler, make the parmesan shavings. Then mince the green onion.
6. Drain the mushrooms and keep the soaking water.
7. Roughly chop the mushrooms.
8. 10 min before serving, brown the shallot and garlic in the oil, add the mushrooms and 5 cherry tomatoes (crush them), add the rice, moisten with the soaking water to level. Allow to absorb.
9. Add the white wine, caraway, salt and pepper. Allow to absorb. If it is not yet al dente, add more soaking water and let it absorb.
10. When a little liquid remains in the bottom, turn off the heat. Add the grated Parmesan, butter and green onion. To mix together.
11. When serving, add a little soaking water to keep a creamy texture (when you use a spoon, a groove must open and close). Place the parmesan shavings on top.