Coquillettes façon risotto aux champignons

Bonjour mes gourmands,

Comme chaque vendredi, voici la recette de pâtes. Cette fois, c'est une recette de coquillette façon risotto, avec des champignons (de Paris et chanterelles). U plat parfait pour les plus petits pour les fêts, qu'ils puissent aussi avoir une recette qui leur plait, et avec un côté raffiné avec les champignons et la cuisson façon risotto. 

Car ce qu'ils aiment nos petits gourmands, c'est avant tout la simplicité :-)

Coquillettes risotto

Risotto de coquillettes aux champignons (de Paris et chanterelles)

Pour 4 personnes


- 250g de coquillettes

- 150g de champignons de Paris

- 150g de chanterelles

- 1.5 litre de bouillon de légumes

- 2 cuillères à soupe d'huile d'olive

- 1 échalote

- Sel, poivre

- Piment d'espelette

- 30g de parmesan râpé

- 80g d'emmental râpé


Epluchez l'échalote, émincez-la finement. Rincez les chanterelles sous un filet d'eau. Epluchez les champignons de paris, coupez-les en cubes. Faites chauffer le bouillon de légumes. 

Dans une poêle, faites chauffer 1 cuillère à soupe d'huile d'olive. Ajoutez les champignons de paris et les chanterelles

Dans une casserole, faites chauffer 1 cuillère à soupe d'huile d'olive. Ajoutez l'échalote, laissez cuirer jusqu'à ce qu'elle devienne translucide. Ajoutez les coquillettes, et versez une louche de bouillon en ne cessant pas de remuer jusqu'à absorption du bouillon. Ajoutez ensuite les louches de bouillon au fur et à mesure, jusqu'à absorption et cuisson des pâtes. Ajoutez le parmesan, l'emmental. Rectifiez l'assaisonnement si besoin en sel, ajoutez poivre et piment d'espelette. 

Ajoutez les champignons au mélange de coquillettes. 

Servez chaud 

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