Cucurbitaceae and mushroom risotto

(to make 4 portions)

• 2 punnets Persinette Cress  
• 250g Porcini mushroom 
• 4 medium-sized small squash or pattypan squash
• 1 small finely chopped onion
• 1 clove of finely chopped garlic
• 300g risotto rice  
• 175ml or one glass white wine 
• 800ml vegetable stock (hot)
• 2 tbsp double cream
• 25g butter
• 50g grated parmesan

• Cut each (pattypan) squash into two, deseed and blanch in salty water.
• Cut two halves of squash into slices and reserve.
• Cut the Porcini mushrooms into long slices and sear on both sides in a bit of butter.
• Using a medium saucepan, melt the rest of the butter and add the diced chopped onions.
• Let cook for 1 minute and add the garlic.
• Leave to cook for 20 seconds and add the wine.
• Let reduce and add the rice.
• Stir the rice for 10 seconds and add half of the hot vegetable stock.
• Let cook as you would normally do for a risotto, adding the rest of the stock as you need it.
• Pour the double cream and mix in half of the grated parmesan at the very end.
• Fold in gently the cooked Porcini mushrooms (keeping a few slices aside for the plate), the diced squash and 1 punnet of Persinette Cress.
• Fill the bottom squash with the risotto and add a few slices of mushrooms on the side, the rest of the Parmesan cheese and the rest of the Persinette Cress.

Recipe: Franck Pontais