{"id":934,"date":"2021-11-23T14:08:31","date_gmt":"2021-11-23T14:08:31","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/?page_id=934"},"modified":"2022-03-03T16:28:35","modified_gmt":"2022-03-03T16:28:35","slug":"boreal-risotto","status":"publish","type":"page","link":"https:\/\/gaspesiesauvage.com\/gaspe\/boreal-risotto\/?lang=en","title":{"rendered":"– Boreal risotto"},"content":{"rendered":"

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Pier-Alexandre Grenier<\/span><\/p>\n

24-02-2019<\/span><\/p>\n

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Preparation: 10 min
\nCooking time: 50 min
\nServings: 8-10<\/span><\/p>\n


\nIngredients<\/strong><\/span><\/p>\n

2 L of water
\nSalt
\n500 ml arborio rice<\/span><\/p>\n

200 ml smoked Wild Mix<\/a> of Gasp\u00e9sie Sauvage
\n500 ml Wild Mix<\/a> of Gasp\u00e9sie Sauvage<\/span><\/p>\n

500-750 ml olive oil
\n1 sprig of thyme
\n1 bay leaf
\n2 cloves of garlic, crushed
\n1 tray of cherry tomatoes<\/span><\/p>\n

Canola oil
\n1 chopped French shallot
\n3 cloves of chopped garlic
\n60 g (1\/4 cup) butter
\n125 ml white wine
\n1\/2 teaspoon ground Meridian Fennel of Gasp\u00e9sie Sauvage
\n300 ml grated Parmigiano reggiano
\nSalt and pepper
\nGreen onion, minced
\nParmigiano reggiano chips<\/span><\/p>\n

Preparation<\/span><\/strong><\/p>\n


\n1. In a large saucepan, bring 2 litres of salted water to a boil. Add the rice. Precook about 8 min (still a little crunchy).
\n2. Strain the rice and keep the cooking water. Spread the rice on a baking sheet with parchment paper and refrigerate.
\n3. Put the Smoked Wild Mix and the Wild Mix in 2 different chicken culms and wet them up to the height with the hot rice cooking water. Soak for 30 minutes.
\n4. In a small saucepan, add olive oil (enough to cover the tomatoes), thyme, bay leaf and garlic. When the oil is hot, add the cherry tomatoes and place in the oven at 300\u00b0F for 15 minutes. Strain the tomatoes and set aside.
\n5. Make the parmesan shavings. Then slice the green onion.
\n6. Drain the mushrooms and keep the soaking water.
\n7. Coarsely chop the mushrooms.
\n8. 10 min before serving, saut\u00e9 the shallot and garlic in the oil, add the mushrooms and 5 cherry tomatoes (mash them), add the rice, wet with the soaking water to the height. Let it absorb.
\n9. Add the white wine, caraway, salt and pepper. Let it absorb. If it is not yet al dente, add soaking water and let it absorb.
\n10. When there is still some liquid left in the bottom, close the fire. Add the grated parmesan cheese, butter and green onion. Mix.
\n11. When serving, add a little soaking water to keep a creamy texture (when you pass a spoon you have to open and close it). Place the parmesan shavings on top.<\/span><\/p>\n

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[vc_row][vc_column][vc_column_text] Pier-Alexandre Grenier 24-02-2019 [\/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text] Preparation: 10 min Cooking time: 50 min Servings: 8-10 Ingredients 2 L of water Salt 500 ml arborio rice 200 ml smoked Wild Mix of Gasp\u00e9sie Sauvage 500 ml Wild Mix of Gasp\u00e9sie Sauvage 500-750 ml olive oil 1 sprig of thyme 1 bay leaf 2 cloves of garlic, crushed […]<\/p>\n","protected":false},"author":990002,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","footnotes":""},"class_list":["post-934","page","type-page","status-publish","hentry"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t