METS & VINS Que boire avec le risotto aux cèpes de Mathieu ? - Les Grappes

What to drink with Mathieu's porcini risotto?

Departure for the Domaine du Pesquier, where we meet Mathieu Boutière and his recipe for risotto with porcini mushrooms. In Gigondas, a small Provençal village nestled in the shelter of the Dentelles de Montmirail, one would think one was in the heart of a postcard!

In the Boutière family, we have been winemakers for more than five generations and we produce in this "small" estate of 24 ha located in the heart of the Gigondas appellation, wines as we like them: Generous and elegant but without fuss... Meeting with Mathieu who speaks with passion about his wines and his magnificent terroir.

Mathieu, what dish goes so well with your Gigondas?

There's a lot of them! One should not believe that the power of a Gigondas limits the associations, the Gigondas has a suppleness and a structure which marries perfectly sauce dishes, certainly, but also most cheeses, meats, gratins and, more surprisingly, the Provençal aïoli. Yes, garlic and Gigondas sublimate each other for a maximum of southern flavours!

But here I went for a simple dish, more local and seasonal: the risotto of small spelt from the Ventoux with ceps.

So what's your recipe?

It's very simple. At first, it is necessary to fry 3 shallots thinly sliced in a little olive oil and to add the spelt (which can be without concern replaced by rice arborio for a more traditional version). Then gradually moisten with vegetable stock (allow about 2 l of stock) and turn, turn until the stock is complete.time absorbed and repeat until the spelt is cooked (but still slightly crunchy). It will take 25 - 30 minutes...

Meanwhile, clean and chop 500 g of porcini mushrooms (be generous, the more the better!) and fry them in a little butter and olive oil.

Add a large half of the porcini mushrooms to the spelt and save the rest for serving.

I usually serve risotto with a freshly grilled duck breast or a good roast beef but it is also perfect on its own!

The secret of the recipe

I add 2 big spoonfuls of fresh cream to my risotto at the end of cooking, they give it a very greedy softness and smoothness. Associated with the Gigondas, we are on a beautiful partition of greedy savours

This risotto makes a very beautiful duet with our Gigondas because it brings out the woody side of the mushrooms in a rather subtle way, while bringing a fruity note and a beautiful structure.

Follow the Domaine du Pesquier's news on its website and on its Facebook page.

And come and meet Mathieu and his father Guy and discover their wines at the Salon des Vignerons Indépendants de Paris - stand J93.

Nathalie, contributor Les Grappes

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