Advertisement
Camargue Risotto with Leeks, Mushrooms, Fresh Fava Beans, and Cilantro
- Serves
3 to 4
- Difficulty
Medium
Published 2014
South of Arles, in Provence, the legendary wetlands of Camargue produce a superb red long-grain rice. Grown in Europe’s largest delta, the rice tastes incredibly nutty and lends itself to all kinds of dishes, warm or cold. Less known than the Italian Arborio or the Spanish Calasparra and Bomba—all medium-grain rices—the red long-grains of Camargue are easier to cook. They don’t require constant stirring and retain their shape and bite beautifully. This recipe is simple, and you can use it a
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I bought some red Camargue rice a while back out of curiosity and so decided to give this recipe a try. There was enough for two meals (for two people). First time, I decided it was too chewy and I was disappointed. The cooking time seemed short (my packet said 40 minutes) but I had increased it by 10 minutes. However, heated up the next day with a fried egg on top, it was delicious. Nutty and mushroomy, with just the right bite.