Philippe Etchebest’s risotto recipe for an ultra-creamy and unctuous result!

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The famous starred chef and juror of Top Chef revealed on his YouTube channel his advice and his recipe for making the most melting risotto! A gourmet and easy-to-cook dish to delight family and friends alike. Here’s what to remember if you want to reproduce the recipe.

Every Wednesday, chef Philippe Etchebest reveals his secrets and advice on how to prepare our favorite daily recipes on his Youtube channel. On the menu: French toast, mashed potatoes, fries, yoghurt cake or gougères for an aperitif… There is something for everyone and above all for all levels of cooking. Today it is the turn of the risotto to be honoured. A basic and above all a dish as easy as it is delicious! In addition to being economical, this Italian specialty can be prepared quickly (allow 20 to 25 minutes to cook). Here is the chef’s special recipe to achieve an ultra-creamy result and never miss it again.

The recipe for fondant risotto by Philippe Etchebest

For 4 to 6 people

Ingredients :

  • 1 onion
  • 1 tbsp. olive oil
  • 20g butter
  • 350g round risotto rice
  • 10 cl of white wine
  • 85 cl of water
  • Salt
  • Pepper
  • 100g mascarpone
  • 50 g grated parmesan
  • 1/2 lime

Recipe :

Start by peeling the onion and chopping it. The idea is to have cubes the size of a grain of rice.
Take a sauté pan and pour the olive oil. Heat over medium heat. When hot, add the chopped onions without coloring.

Pearl the rice: place it in the pan and mix well.

Then add the white wine. ” You can choose not to put it, it is not mandatory says the chef.

Wet the rice with water little by little, several times, until it is perfectly cooked. You can also use chicken broth for even more flavor. Pour in all the liquid and stir continuously to prevent the rice from sticking. ” Unlike rice pilaf, the rice is moistened as you go, until the end of cooking explains the chef.

Season with salt and pepper and continue to mix.

To bring a creamy side, add the mascarpone to bind everything. Mix well until you get a homogeneous and soft texture.

Then add the grated parmesan. Mix quickly.

Chef’s tip: “Ilikes to add a little lime on top to lighten the risotto and bring a little freshness. Just zest a lime.”
The risotto is now ready to be enjoyed.

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Philippe Etchebest – Cook well accompanied with my Mentor method

© Albin Michel
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