Mushroom risotto and salmon steak

Accueil / Recettes / Mushroom risotto and salmon steak

Pour 4 personnes
Préparation: 30 min
Cuisson: 45 min


  • 200 g pearl (round grain) rice
  • 300 g mixed mushrooms (e.g. ceps, girolles, morels)
  • 50 cl crème fraîche
  • 3 tbs mascarpone
  • 1/2 onion
  • 1 garlic clove
  • 1 or 2 parsley sprigs
  • 150 g grated parmesan
  • Jasso de Calissanne ingredients: Virgin Olive Oil Spray, Château Calissanne AOC, 20 cl Camargue Salt with 5 Berries and Pepper


  1. Blanche the mushrooms in half a litre of salted water for 5 mins.
  2. Drain and reserve the water.
  3. In a casserole of thick-bottomed saucepan, brown the onion and garlic with a little Calissanne olive oil, then blend in 2 tbs of crème fraîche and the fine-chopped parsley.
  4. Add the rice, the mushrooms, the rest of the cream and the mascarpone, and cover with the stock.
  5. Season.
  6. Leave to cook on a medium heat (for at least 45 mins) until the rice is tender and the sauce creamy.
  7. Off the heat, blend in the grated parmesan.

Stir well. Serve piping hot. Accompaniment: a pan-fried salmon steak, barely cooked and seasoned with Camargue Salt with 5 Berries.