Main Course
Mushroom Risotto
Mushroom and thyme risotto finished with Parmesan, asparagus and peas. Add hot chicken broth gradually to Arborio rice as it absorbs the liquid.
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Savoyard Fondue
This Savoyard fondue combines equal amounts of Beaufort, Comté and Emmental. Dried black trumpet mushrooms make it distinctive: they rehydrate for about ten minutes in the hot white wine.
Adjust the texture in the pot
Add the cheeses and kirsch to the wine. Cornstarch is optional, depending on the resulting texture. The recipe serves two, with bread or vegetables alongside.
🥄 10 min.
🔥 20 min.
🍽️ 2 servings
Ingredients
Cheeses
To taste
As needed
Steps
Estimate about 250 g of cheese per person.
Fondue
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You can add or skip the cornstarch depending on the texture.
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