Creamy risotto with mushrooms and Duck Mousse with Armagnac Arnaud
- 300g risotto rice
- 150g mushrooms
- 1 onion
- 2 garlic cloves
- 1.5 l chicken stock
- 100g grated parmesan cheese
- ½ glass of white wine
- 1 glass jar of Duck Mousse with Armagnac Arnaud
- Olive oil
- 1 tea spoon of butter
- Saffron (optional)
- Parsley (optional)
Heat the chicken stock and keep it warm.
Chop the onion and garlic cloves and fry gently in a frying pan with a little bit of olive oil.
Wash and slice the mushrooms and add them to the frying pan once the onions become transparent. Fry them for a few minutes.
Add the White wine and the Duck Mousse with Armagnac Arnaud. Make homogeneous paste with the help of a spoon or a fork, and cook on a medium heat until the liquid evaporates.
Pour in the rice and mix. Cook for 2 or 3 minutes.
Add 2 ladles of stock and stir to prevent the rice to stick.
Continue adding ladles of stock as the rice absorbs it.
Add a few strands of saffron.
Once the rice is cooked (around 20 minutes over medium-high heat), remove the pan from the heat. Add the cheese and butter and mix until they melt.
Decorate with a bit of chopped parsley.