Crozets like a Risotto Recipe

Ingredients

• 2 cups crozets
• 4 cups vegetable or chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 tbsp olive oil
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
2. Add the mushrooms and cook until they release their moisture and start to brown.
3. Stir in the crozets and cook for a few minutes until lightly toasted.
4. Add the white wine and stir until it has mostly evaporated.
5. Ladle in the broth, one ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding more.
6. Repeat until the crozets are cooked – it should take about 20-25 minutes.
7. Remove the pot from the heat and stir in the butter and parmesan cheese until melted and combined.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with extra parmesan cheese and chopped herbs if desired.

Verdict

This crozet risotto is a new take on the classic dish, using small pasta instead of rice to create a creamy, satisfying texture. The mushrooms add a meaty flavor while the parmesan cheese imparts a nutty, salty punch.

Serving Suggestions

This dish makes a great main course or side dish. Serve with a side salad or roasted vegetables for a well-rounded meal. Leftovers can be reheated in the microwave or on the stove with a splash of broth to loosen the sauce.