A partnership between the pasta brand Alpina and Méribel Tourisme was born thanks to the association Food Altitude. The purpose was to enhance the origin of Méribel working on a specific recipe.
Several Méribel Chefs played the game: les Pierres Plates and le Refuge, l'Adray Télébar, la Cantine D’Alvar, la Terrasse, Côte 2000, and la Sitelle. Following this collective work, an original recipe was born... the Crozets Risotto, Méribel style.
SHARING IS OUR MOTTO, AND SO MÉRIBEL GIVES YOU ITS DELICIOUS RECIPE
FOR 4 PEOPLE
- 300g of Alpina Savoie crozets au sarrasin (buckwheat pasta)
- 100 ceps mushrooms
- 100g leeks, chopped Beaufort cheese shavings
- 10 white Savoy wine
- 2 tbsp double cream
- 2l vegetable stock
- Olive oil
- Crushed garlic
- Salt and pepper
Steam the leeks until tender. Fry the mushrooms with some of the crushed garlic in olive oil. Keep warm. Heat 2 tbsp of olive oil in a frying pan and fry the garlic. Next add the crozets and stir thoroughly to coat with the oil. Add the wine and simmer until completely absorbed. Add the vegetable stock, one ladle at a time, waiting until the liquid is absorbed before adding the next. When the pasta is cooked, add the leeks and mushrooms. Season with salt and pepper. Remove from the heat and stir in the cream. Sprinkle with Beaufort shavings and serve.
BON APPÉTIT !