Saveurs de Méribel – Risotto of crozet with Beaufort cheese

May 19, 2022

A locavore gastronomic recipe

Chef Laurent Azoulay and his sous-chef Kevin welcome us into the kitchens of their restaurant l’Ekrin, holder of a Michelin star since 2015. They share with us their recipe for Crozetto with Beaufort d’alpage from Méribel.

This typical local dish can be served, as it is at the restaurant, as an accompaniment to meat such as chicken; alternatively, it makes a hearty and delicious dish on its own.

Click here to see the recipe in video.

Ingredients :

For 4 people

Preparation time: 20 minutes
Cooking time: 40 minutes

250g of Crozet de Savoie
200g Beaufort d’Alpage cheese
150g cured Savoy ham (preferably an offcut)
50g butter
125g Mascarpone (or whipped cream)
2 shallots
2 carrots
1 lemon
1 small celeriac
500ml chicken stock
Bunch of Parsley
White wine
Olive oil

Method

Start by slicing the two shallots and peeling and finely dicing the carrots and celeriac. Dice the cured ham (or, if you have sliced ham, cut it into strips).

Pour several glugs of olive oil into a hot casserole dish then add the shallots. Sweat them for 2 minutes but don’t let them brown.

Add the crozets and cook for 2 minutes while stirring continuously.

Add a glass of white wine and the diced celery and carrots. Cook for 1-2 minutes, stirring.

Add enough hot chicken stock to cover the vegetables. Bring to a gentle boil and continue to stir. Cook for 10-12 minutes while the stock reduces. The crozets should be al dente and the vegetables retain some texture.

Grate three quarters of the Beaufort into the casserole, add ham and mascarpone. Taste and adjust the seasoning if required.

Remove from the heat and stir in the butter to bring the mixture together. Add some parsley or chives and the juice of half a lemon.

Tip : At this point in the recipe, you can add grated, striped or diced truffle.

Arrange in a deep serving dish and cover with thin strips of Beaufort.

Tip : Make this dish even more delicious by adding some chicken gravy made from the carcass of your Sunday roast! Place the chicken carcass in a casserole dish, add a shallot or an onion, some carrots and a bouquet garni then deglaze with red or white wine. Add a little water, bring to the boil and leave to reduce to create a full-bodied and delicious gravy! Drizzle some of this gravy over your Crozetto just before serving.