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Vegetarian, South and mountains

Mushroom and Beaufort crozotto

Mushroom and Beaufort crozotto is a risotto made with Savoyard crozets instead of rice, cooked by adding broth one ladle at a time. It serves 4 people, takes 35 minutes, and is rated easy, at about €3.30 per person. The key to success is stirring often and adding the broth gradually to get a creamy texture without any cream.

A risotto made with Savoyard crozets and mushrooms, bound with Beaufort cheese, all mountain gentleness.

Mushroom and Beaufort crozotto
Total time
35 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Crozets, those small square pasta pieces from Savoy, stand in for rice in this mountain take on risotto. They soak up the broth just as well and turn fondant, a bit more rustic than arborio rice. Browned white mushrooms add depth, and Beaufort cheese melts in to bind everything together, no cream needed.

This is a dish for fall and winter evenings, when you want something warm and filling without meat. Kids usually love the soft, cheesy pasta, and adults appreciate the bold flavor of Beaufort. Mon Chou suggests this dish on nights when you want a comforting meal that only needs one pan and one pot.

The ingredients

4 people

Pantry

  • Crozetsoften in the pantry 350 g
  • Dry white wine 15 cl
  • Vegetable brothoften in the pantry 80 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • White mushrooms 400 g
  • Onion 1

Dairy

  • Grated Beaufort cheese 120 g
  • Butter 30 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Brown the sliced mushrooms in a hot pan with butter. 8 min

    Salt them only at the end.

  2. Sauté the onion in a saucepan, add the crozets, and let them turn translucent. 3 min

    Stir to coat each crozet with fat.

  3. Deglaze with white wine, then add the hot broth one ladle at a time. 20 min

    Stir often, this builds the risotto's creaminess.

  4. Add the mushrooms near the end of cooking.

    Set aside a few mushrooms for garnish.

  5. Off the heat, stir in the Beaufort and the remaining butter.

    Let it rest for a minute before serving.

Our tips to get it right

  • Pick a flavorful vegetable broth, since it carries most of the dish's depth.
  • Grate the Beaufort yourself rather than buying pre shredded cheese, it melts better and tastes stronger.
  • Keep the heat at medium while adding the broth, since high heat dries out the crozets before they absorb the liquid.

The variations

  • Swap the Beaufort for Comté or Gruyère if you don't have any on hand, the result stays mild and creamy.
  • For a quicker version, use pre cooked crozets and cut the broth adding time in half.
  • Add browned bacon bits along with the mushrooms for a heartier, non vegetarian version.

What to serve it with

  • A well dressed green salad
  • A slice of mountain cured ham
  • A glass of white wine from Savoy

Storage

This crozotto keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the cheese changes texture. Reheat it over low heat with a splash of broth or water to bring back the creaminess.

Questions about this dish

Can you use risotto rice instead of crozets?

Yes, you can swap in arborio rice using the same method. The cooking time will be slightly shorter, around 18 minutes.

Can you make crozotto ahead of time?

It's best served right after cooking, since the crozets keep absorbing liquid as they cool. You can still chop the vegetables and prep the broth in advance to save time.

Why add the broth one ladle at a time?

Adding the broth gradually lets the crozets release their starch slowly, which creates the classic creamy risotto texture. Pouring it all in at once cooks the crozets unevenly.

Do kids like this dish?

Yes, the soft texture of the crozets and the cheesy Beaufort flavor usually appeal to kids. You can reduce the amount of cheese slightly for a milder taste if needed.

How long does it take to make a mushroom and Beaufort crozotto?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mushroom and Beaufort crozotto?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom and Beaufort crozotto cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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