Risotto aux épices

Risotto, served in a crêpe, with sauce au Sherry.
Course Entree poultry
Servings 8 pax.


  • 3 dl Chicken stock
  • Zeezout rough sea salt
  • Peper black pepper
  • 2 tbsp Olijfolie
  • 1 Ui finely cut
  • 2 clove Knoflook peeled and cut
  • 1 Kaneelstokje
  • 2 Laurierblaadjes
  • 100 g Rijst. risotto
  • 1 dl Vermouth dry
  • 0,5 dl Sherry
  • 20 g Boter
  • 10 g Parmesaanse kaas freshly grated
  • 5 tbsp Mascarpone


  • Heat the chicken stock and control if it is seasoned well.
  • Heat the olive oil in a large pan and braise the onion on low heat.
  • Add garlic and bay leaves and stir well.
  • Add rice and stir well.
  • Add vermouth, Sherry and the cinnamon stick and allow to boil until the liquid is absorbed by the rice.
  • On low heat, add the chicken stock little by little while stirring constantly. Make sure the stock is completely absorbed by the rice.
  • Remove the cinnamon stick from the pan.
  • Stir in the butter, parmesan cheese and mascarpone. Do not stir for too long, since the mixture must be creamy.

For serving.

  • Place each crêpe in a buttered cup or ramekin.
  • Scoop the risotto in the crêpe and fold the ends over it.
  • Cover with cling film and steam in a steamer.
  • Turn the cup over on a plate and serve with the Sherry sauce.
Tried this recipe?Let us know how it was!
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