Combining creaminess and freshness, this zucchini risotto is an ideal accompaniment to white meats and fish.
Ingredients for 4 persons :
- 2 courgettes
- 30 g semi-salted butter
- 3 cloves of garlic
- 300 g arborio rice
- 1 liter of chicken stock
- 3 tbsp. lightly rounded tablespoons heavy cream
- 50 g of fruity Comté cheese in shavings
- Freshly ground pepper
Wash and cut the courgettes into mirepoix.
- In a Dutch oven, melt the semi-salted butter, add the zucchini and garlic without browning them.
- Add the rice and pearl it. Pour 2 ladles of broth.
- Season with pepper and cook until the liquid is absorbed.
- Pour in the chicken broth as it is absorbed by the rice. The cooking time can vary between 17 and 18 minutes.
Out of the fire,
- Add the cream, coat the rice.
- Then add the cheese.
Serve the risotto on plates decorated with a few shavings of cheese.
Learn more about the County
The aromas and scents of the county are rich and varied. Depending on the place and time of year in which the milk is produced, the diet of the cows varies, so does the taste of the cheese.
The degree of ripening of course gives the final mark. Comté is regularly described as lactic (smells of milk), roasted-empyreumatic (smells of cooking, caramelization), vegetal (smells of vegetables, plants), animal (smells of leather, barn) or spicy (smells of pepper, nutmeg).
Finally, the Comté is often described, with gluttony, as fruity: giving off a whole range of smells ranging from hazelnut to fresh fruit, the Fruity Comté is a cheese that has a lot of taste because it has been matured for at least 20 to 24 month.
Recipe: A. Beauvais, Photo: F. Hamel