, ,

Easy risotto chez Comme a la maison

46056_369516879854485_1160223120_n

A taste of home with Comme a la Maison

Comme a la Maison gave me the nostalgic taste of home. Chef Damien’s fresh menu is made out of local bio products that give the traditional french way of cooking a run for its money. Come and watch the video and learn how to prepare your very own Chorizo risotto, fresh vegetables, and butternut chutney!

Comme a la Maison gave me the nostalgic taste of home. With my first visit I was as excited as a child because finding the likes of hummus on a plate here in France is so rare. I just wanted to order everything just to have a try of all these tasty bio ingredients. Chef Damien’s fresh menu is made out of local bio products that give the traditional French way of cooking a run for its money.

There are various options to choose from like my choice the veggie platter for main that includes a few blobs of hummus, mini veggie quiche, bulgur and fresh vegetables. Even their exceptional meat dishes has got me wanting more! Finding a restaurant that serves healthy bio meals in a small town in France is so hard. But, thanks to Chef Damien Desmarchelier finding a dish that covers all those aspects is as easy as his restaurant’s name Comme a la Maison. I popped over for a lovely risotto made with wheat grain, chorizo, and fresh vegetables. It was such a pleasure and absolutely delicious. What’s the video to get the recipe step by

I popped over for a lovely risotto made with wheat grain, chorizo, and fresh vegetables. It was such a pleasure and absolutely delicious. At this stage I was still seven months pregnant, so obviously a generous plate of risotto was much appreciated. What’s the video to get the recipe step by step.

10945742_527742087365296_3598018804051275832_n

12993384_702829979856505_6875927245545767978_n

Watch the full video here.

Recipe

Chorizo risotto with sugar braised vegetables and Butternut chutney

Ingredients 

  • 1/4 cup olive oil
  • water
  • sugar
  • 1/3 onion
  • 2/3 wheat grain
  • two garlic cloves
  • Fresh Thyme leaves
  • salt and pepper
  • Twice as much water as the wheat
  • Parmesan Cheese
  • Sour cream
  • 2/3 cup chorizo mild
  • 2/3 cup chorizo spicy
  • Carrot
  • Parsnip
  • Leek
  • Turnip
  • Mushrooms

Butternut chutney:

  • 1/2 cup water
  • 1/3 sugar
  • 1/4 vinegar
  • Pinch of salt
  • Turmeric oil

Method

  1. Start by adding olive oil to the pan and then frying the onion wheat, thyme, and garlic cloves together and then season with salt and pepper.
  2. Add the water and let it simmer till the wheat is fully cooked, add the chorizo when the risotto is still hot so it does not color the dish.
  3. Add the cheese and cream to finish the dish. Leave on medium heat until serving time.
  4. Add a bit of oil to the pan and then add the carrot, parsnip and turnip Sauté for a bit and then drizzle over the sugar, let it cook for a minute of two and then add a bit of water.
  5. Add the mushrooms and turn off the heat.
  6. Boil the leak in salt water for a few minutes till soft and set aside to be plated as well.
  7. For the butternut chutney: Bring 1/2 cup water, 1/4 vinegar, the pinch of salt and 1/3 of sugar to boil and add the butternut, let it cook for and hour of so.
  8. Start plating the dish by starting with the risotto and then placing the vegetable on top, butternut chutney on the side, fresh micro leaves on top and then drizzle with turmeric oil on top.

For more about the Chef from the restaurant Comme a la Maison. Check out their Website and Facebook page. They regularly post their menu so you can have a look at the seasonal deliciousness your in for!

Merci beaucoup pour Chef Damien. Je suis vraiment trés reconnaissant pour votre temps faire de la video pour mon blog.

Thank you, Chef Damien, for your time and also to Romane Paulin for making this video.

If you’d like to see more videos like these, send me an email. I would love to hear from you!

Until next time

M*

Recent Recipes

Share the Love