Thomson Al Fresco: French Mushroom and Pepper Risotto Recipe
A few weeks ago, I was sent a lovely French hamper by Thomson Al Fresco.
Thomson Al Fresco have parks in Spain, Italy or France and I was asked to come up with a themed recipe from one of the countries.
Thomas Al Fresco offers Camping Holidays in France. We have never been camping before, but we would love to. France is a holiday destination full of contrast and every region has its own character.
I just had to pick France, I love their cuisine. We spent Christmas and New Year in France, we had a great time while we were there on holiday, but really miss French food since we got back to the UK.
We were delighted to receive this wonderful selection of artisan French Products suitable for Vegetarians, presented in a wicker hamper basket.
After much thought and consideration, we decided to make a Risotto with a French Twist.
French Mushroom and Pepper Risotto Recipe
Ingredients:
- 2 tbsp basil olive oil
- 2 medium onions
- 3 cloves of smoked garlic
- 500g Arborio rice
- 5 flat mushrooms
- 3 tbsp mushroom and chaource cheese pate
- 2 tbsp sun-dried tomato tapenade
- 1 red pepper
- 3 leeks
- 1 glass of white wine
- 2 vegetable stock cubes in 1 litre of hot water
- 200ml single cream
- 1 tbsp sea salt Fleur de Sel from Ile de Re
- 2 tbsp parsley
- Freshly ground black pepper
- Freshly grated parmesan to serve
Method:
Heat the basil olive oil in a large, heavy based saucepan and add the onion and smoked garlic. Fry over a gentle heat for 2-3 minutes, until softened.
Add the mushroom and chaource cheese pate and sundried tomato tapenade.
Stir in the rice, pour in the wine and simmer, stirring, until the liquid has been absorbed.
Add the sliced red pepper, sliced flat mushrooms and sliced leeks. Add a ladleful of the stock and simmer, until the liquid has been adsorbed.
Continue adding the stock this way, until all the liquid has been absorbed and the rice is plump and tender.
Remove the pan from the heat, add the cream and stir thoroughly. Add the sea salt, black pepper and parsley, stir into the risotto.
Serve with freshly grated Parmesan with a drizzle of Basil olive oil. Enjoy!
We enjoyed the French Mushroom and Pepper Risotto with garlic bread, it was very tasty and full of flavour.
The basil infused extra virgin olive oil added a wonderfully fragrant flavour to the risotto, while the smoky garlic aroma complemented the dish.
While the sun-dried tomato tapenade “Poumo d’Amour” produced in the Southwest of France enriched the taste of the dish.
The thinly sliced Parisian mushrooms and the local Chaource cheese from the vegetarian pate gave the risotto a perfect French twist, making it creamy and tasty.
Thank you Thomson Al Fresco for the lovely hamper!