Risotto aux champignons des bois

Wild Mushroom Risotto

Preparation info
  • Serve


    • Difficulty


    • Ready in

      50 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

For this dish, I prefer the bouchon mushroom. These are small wild mushrooms, so called because they look like the cork of a champagne bottle. You can buy them dried from a deli, but porcini mushrooms will also do fine if you can’t find bouchons. The mistake people often make with a risotto is to think you can leave it – you can’t, not even for a minute – and this recipe is no different!