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Le Chaudron recipe
Risotto aux champignons (Cookéo)
Mushroom risotto (Cookeo)
⏱ 30 minServes 4Medium450 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio rice
300 g (11 oz)button mushrooms
1onion
100 ml (½ cup)white wine
800 ml (3⅓ cups)chicken stock
50 g (2 oz)grated Parmesan
1pat butter
- 300 g (11 oz) arborio rice
- 300 g (11 oz) button mushrooms
- 1 onion
- 100 ml (½ cup) white wine
- 800 ml (3⅓ cups) chicken stock
- 50 g (2 oz) grated Parmesan
- 1 pat butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 6 minutes and sweat the sliced onion, then add the sliced mushrooms until they release their liquid.
- Add the arborio rice and stir for 1 minute on BROWN mode until translucent, then add the white wine and let it evaporate.
- Pour in the hot chicken stock and stir well.
- Close the lid and run PRESSURE COOK mode for 7 minutes.
- Release the pressure slowly, open the lid and run SIMMER mode for 3 minutes, lid off, stirring.
- With the cooker off, stir in the Parmesan and pat of butter until creamy and serve right away.
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