Recette 2 en 1: Risotto et velouté crémeux champignons

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Chop the mushrooms and set aside half for the risotto and half for the velouté.

In a pan, heat a good drizzle of olive oil and sauté the chopped garlic until fragrant.

Add the diced chicken and cook until browned.

Stir in the Arborio rice and toast it for a couple of minutes.

Pour in the hot chicken broth gradually, stirring continuously until the rice is cooked and creamy.

Add the grated parmesan, butter, and half of the mushrooms to the risotto, mixing well.

In another pot, melt butter and add the remaining chopped onion and garlic, sautéing until soft.

Sprinkle in the flour and stir to create a roux, cooking for a minute.

Gradually add the hot chicken broth and milk, whisking until smooth and thickened.

Add the remaining mushrooms to the velouté and season with salt, pepper, and Espelette pepper.

Cooking Techniques

Spice Level:

Dietary

Allergens