Risotto-style venere rice with Soumaintrain cheese and cèpes
List of ingredients
Serves 6
300 g black venere rice
1 large shallot
30 g butter
800 ml water
1 stock cube
100 ml Chablis wine
100 ml crème fraîche
100 g Soumaintrain
200 g frozen or freeze-dried cèpes
Salt and pepper
Sommelier’s tip
An aged Chablis Premier Cru Montmains
This striking dish is made from noble ingredients like nutty wholegrain black rice and cèpes. The power of the Soumaintrain adds to the character of this dish, which needs a wine that is both nuanced and intense. A Chablis Premier Cru from the left bank of the Serein would offer a well-developed bouquet with a classical expression, nutty and stone fruit flavors, with mineral and saline touches. Such a powerful ensemble would provide a subtle balance for the nutty, forest flavors of the dish along with the power of Bourgogne cheese. In the mouth, the rice is soft and underscored by the cream, but the dish retains a bite thanks to the variety of rice and the mushrooms. Such consistency requires the rich structure of a Chablis Premier Cru. Fleshy and well-developed, it stimulates the palate, providing a foil for the vigor of the dish. Its citrusy length responds to the slightly bitter persistence of the cheese. In a word, delightful!
Method
Peel and finely chop the shallot and fry it gently in a pan with a little butter until translucent.
Add the black rice and mix well. Add the wine, bring to a boil, and allow to reduce slightly.
Dilute the stock cube in 800ml of warm water and then add to the rice along with the mushrooms and some seasoning. Leave to cook for 40-45 minutes, stirring regularly and checking for doneness.
Correct the seasoning if necessary, add the cream and the cheese and mix well for a creamy texture.
Discover Soumaintrain www.fromage-soumaintrain.fr
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