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Risotto de Les Crozets avec Champignon et Saucisse


  • 300g Les Crozet aux Chanterelles
  • 50 g butter
  • 1 small onion diced
  • 2 cloves diced garlic
  • 150 g diced Saucisse (Saucisson Broceliande)
  • 1 pottle dried Borde Forest Mushrooms, soaked in boiling water
  • 750ml stock - boiling
  • Chopped fresh herbs (Rosemary, Thyme etc)
  • 100 g grated Parmesan
  • Salt and pepper.


In a wide pan, melt the butter until sizzling. Add the onion and garlic and cook for a minute or 2. Add the Saucisse and continue to cook.

Add the Crozet, stirring continually, and again continue cooking for a minute.

Pour in the Mushroom liquid and boiling stock. Turn down the heat. Add the Mushrooms and leave to simmer for about 15 minutes, stirring frequently.

The Crozet should still be slightly firm. If they are too hard, cook a wee bit longer.

Remove from the heat, Add the seasoning and chopped herbs. Serve immediately, sprinkled with grated Parmesan.


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