French cuisine · Dough, Pasta & Rice

Crozets Risotto

Savoyard buckwheat crozets cooked in stock like risotto and stirred with Beaufort into a creamy dish.

Ingredients · for 4 servings

• 400 g crozets (Savoyard buckwheat pasta)
• 1 l vegetable stock
• 1 onion
• 150 ml white wine
• 150 g Beaufort (or Comté)
• 100 ml cream
• 40 g butter
• 1 bunch chives
• Salt, pepper

Instructions

1. Bring the vegetable stock to a boil and keep hot over low heat, coarsely grate the cheese and finely dice the onion.
2. Melt half the butter in a wide pot and sweat the onion over low heat for 4 min. until translucent, without letting it take on color.
3. Add the crozets and toast for 2 min., stirring, until fragrant and nutty, then deglaze with the white wine and let it reduce completely.
4. Gradually add hot stock a ladle at a time, stirring regularly, and cook for 18–20 min. until the crozets are al dente and the liquid is creamy and bound.
5. Take the pot off the heat, stir in the cream, remaining butter and the grated cheese until everything turns creamy, and season with salt and pepper.
6. Let rest covered for 2 min., sprinkle with chopped chives and serve immediately in warmed deep bowls.