Project C Project C
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Champagne risotto with a green coulis, braised shallots and cep mushrooms 

For 4 servings | Preparation: 20 minutes - Cooking time: 18 minutes 


Additional kitchen equipment


60g onion 
200g risotto rice 
5dl vegetable stock 
1dl champagne brut 
100g mascarpone cheese 
100g cold butter 
50 g piece of parmesan cheese 

For the coulis 
1 bunch curly parsley 

400g cep mushrooms 
100g butter 
2 long shallots 
1 vanilla pod 
1 bunch flat-leaf parsley 
salt & pepper 

Additional kitchen equipment

cheese slicer 
cheese grater 
fine sieve 
damp cloth 


Rinse the curly parsley and cook in boiling water. Drain and rinse under cold running water. Leave the cooked parsley to drain and then mix it in a blender with a dash of oil. Put the mixture through a fine sieve to get a smooth parsley coulis. 


Clean the cep mushrooms with a damp cloth and slice off the hard piece at the bottom of the stem. Cut the ceps in two lengthways. Melt the butter in a pan and fry the cep mushrooms for a first time. Leave to drain on a sieve and, just before serving, fry them a second time in the melted butter and season with salt and pepper. 


Shave a few curls (copeaux de parmesan) off the piece of parmesan with a cheese slicer and grate the rest. Put to the side until later. 


Trim the onion and finely chop it. Fry the chopped onion in some melted butter without it browning. Add the risotto rice and leave to cook until all the grains are coated and the butter has been absorbed. Pour the champagne on the rice and leave to reduce by half. In the meantime heat up the vegetable stock and add to the risotto as well. Leave the risotto to simmer with the lid on until all the liquid has been absorbed. 


Cut the vanilla pod in two lenghtways. Peel the shallots and cut into rings, not too thin. Braise the shallot rings in a saucepan with a bit of water, a lump of butter and one half of the vanilla pod. Season the shallots with salt and pepper and leave to cook with a lid on. 


Now fry the cep mushrooms for the second time. 


Cut the butter into small cubes and add these to the cooked risotto, together with the mascarpone cheese and the grated parmesan. Ladle the creamy risotto in the plates and garnish with the twice fried cep mushrooms, some parsley coulis, the braised shallots and a bit of flat-leaf parsley. Finish with a nice parmesan curl (copeau) on every plate.