Elle & Vire Recipes
4 persons

To prepare this dish

Ingredient list
280 g Arborio rice
200 g white wine
240 g chicken stock
80 g chopped onion
40 g butter
40 g grated parmesan
Parmesan tuile
80 g grated parmesan
Light parmesan cream
250 g Sublime, Cream with Mascarpone
60 g milk
60 g grated parmesan
10 g chopped garlic
parmesan pieces
Elle & Vire products used

The recipe,
step by step

  1. 1


    Soften the onions in butter then add the rice. Sweat for 3 – 4 minutes then slowly add the white wine and chicken stock. Cook the rice until al dente and add 40 g of grated parmesan.

  2. 2

    Parmesan tuile

    Spread a thin layer of parmesan onto a Tefal baking sheet and cook under a salamander grill until coloured. Use a pastry cutter to shape.

  3. 3

    Light parmesan cream

    Bring the milk and garlic to the boil and add the parmesan. Once cool, blend with the Sublime and season. Whisk using a mixer set at medium speed. 

  4. 4


    Spoon the risotto onto a hot plate, position a parmesan tuile in the centre then a quenelle of light cream and a parmesan shaving on top. 

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.

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