Risotto Crozets & Chanterelle


  • 300g Crozets with chanterelles 'Alpina Savoie'
  • 850ml chicken broth
  • 150g of cured ham (such as Proscuitto or Parma Ham)
  • 15 to 20g of dry chanterelles
  • 1 big onion
  • 100g of Parmesan cheese
  • 50g of butter
  • Salt pepper


  • Clean the dried chanterelles by running under warm water.
  • Bring the chicken stock to the boil then add the dry chanterelles, remove from the heat and cover for 15 minutes
  • Drain the chanterelles and save the stock
  • In a frying pan, melt 20g of butter and brown the chanterelles until the cooking water evaporates (about 4 minutes). Reserve.
  • Peel, wash and finely chop the onion.
  • In a frying pan heat the remaining butter and sweat the onion (without coloring).
  • Add the Crozets and cook for a few minutes over low heat without stirring.
  • Add the chicken broth used to soak the chantrelles, cook for about 15 minutes, stirring very regularly and until the chicken stock is completely absorbed.
  • At the end of cooking, add the Parmesan, the ham cut in pieces and the chanterelles.
  • Mix and check the seasoning.

Source (in French): www.alpina-savoie.com