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Shimeji risotto, eggs and hazelnuts

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


For the soft-boiled eggs: boil some water and once it reaches boiling point, put the eggs in and cook for 5 minutes. Take them out and place in iced water. Once they've cooled, peel the shells off and set aside.

For the risotto: thinly slice the onions and chop the garlic. Cook the sliced onions. Add the garlic and thyme, then the rice. Deglaze with white wine. Cook slowly, adding the stock at regular intervals. Add butter and crème fraiche just before the end of cooking.

For the shimeji mushrooms: sweat the chopped shallots in butter in a frying pan. Add the mushrooms. Leave to cook for about 2 minutes and season.

Add the mushrooms to the risotto. Place on a plate and cover with an egg, hazelnuts and chervil.
Advice: Recipe by Laurent Belijar who is chef at La Fayette.

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