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Risotto with mushrooms and cheese for Tartiflette

4 servings
15 minutes
15 minutes
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Risotto with mushrooms and cheese for Tartiflette


  • 300 g of arborio rice
  • 2 onions
  • 8 big mushrooms of Paris
  • 1 cube of vegetable broth
  • 20 cl of white wine
  • 150 g of cheese for Tartiflette Ermitage
  • Parsley
  • Pepper


  1. Peel and chop the onions and sweat them over low heat in an oiled frying pan.
  2. Add the rice, mix and cook for a minute. Crumble the vegetable broth cube and pour the white wine. Add water to height then mix and cook over medium heat. The rice must absorb all the liquid.
  3. Add water again and mix occasionally until the rice has absorbed the water. The cooking will take about fifteen minutes. Meanwhile, prepare the mushrooms. Wash them thoroughly and slice them.
  4. Heat a skillet with a little fat and cook mushrooms on high heat. Salt, pepper. When the risotto is cooked, add the mushrooms. Off the heat, add the Tartiflette cheese cut into pieces. Mix to obtain a creamy mixture. Serve immediately, sprinkling with a little parsley.

This recipe was made by Chef Nini.
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Cheese for Tartiflette

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