Crozotto
Crozotto: a French pasta 'risotto' with cheese, porcini mushroom and white wine!
Ingredients
- 9 oz crozets pasta (250 g)
- 2 oz beaufort cheese (55 g), grated
- ½ oz dried porcini mushrooms (16 g)
- 1 cup vegetable stock (240 ml), warm
- 1 240 ml dry white wine
- 2 small garlic cloves chopped
- 3 tbsp onion chopped
- olive oil
- pepper
- salt
Instructions
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Let the porcini mushrooms soak in warm water for about 15 minutes until rehydrated.
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Pour some olive oil in a large saucepan. Then add the chopped garlic and onion. Season with a little pepper.
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Place the pan over medium heat until hot. Cook the onion and garlic for 5 minutes until a little soft. Then add the crozets pasta.
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Give it a good stir and then add the white wine.
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Bring the pasta to a light boil and let the white wine vaporize. Then little by little add splashes of warm vegetable stock like you're making a risotto. After 5 minutes add the soaked porcini mushrooms and its flavorful soaking liquid.
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Let the liquid vaporize and keep adding warm stock. Check the tenderness of the crozets. Right before it is al dente, add the grated beaufort cheese.
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Then take the pan off the heat. Stir well and let the cheese melt nicely for another 2 minutes until the pasta is tender. You should end up with a gooey cheese pasta.
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Check the seasoning right before serving and add extra pepper or salt to taste if necessary. Then scoop the crozotto onto deep plates and serve.