France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

BLACK RICE & WILD MUSHROOM RISOTTO (by Maman)

BLACK RICE & WILD MUSHROOM RISOTTO (by Maman)

Black rice risotto maman.jpg

This black Italian rice is one of Maman's favorite for its unique color and aesthetic appeal. She cooks with it not so often because it takes longer than regular rice to cook... Today, she made it into a wild mushroom risotto - so delicious! Bon appetit!


Serves 4l  Difficulty: easyl  Prep time: 15minl  Total time: 60min


INGREDIENTS

2.5 cups wild mushrooms (200g)

1 garlic clove

3 tablespoons olive oil

6 slices speck or prosciutto

1 handful fresh parsley leaves

1 cup parmesan cheese
 

STEPS

1. Wash mushrooms & slice them thinly. Sautée them in a pan with 1 tablespoon of olive oil and crushed garlic glove. 

2. Now thinly slice the cured meat and sautée it in a pan with 1/2 tablespoon of olive oil.

3. In a bowl, combine cured meat with mushrooms and chopped parsley.

4. Boil the rice in salted water for 40min (or follow package instructions. Rice might cook in less time depending on the brand you buy!)

5. Drain the rice and sautée it in a pan with 1 tablespoon of olive oil and the mushroom and cured meat sauce.

6. Divide the rice across the 4 plates and sprinkle with parmesan cheese. 

 

 

 
 
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