Risotto aux champignons des bois et tomates rôties is a comforting, earthy dish that combines creamy risotto with wild mushrooms and roasted tomatoes. The risotto is prepared with Arborio or Carnaroli rice, slowly cooked with white wine and warm vegetable or chicken broth, creating a creamy, velvety texture.
Wild mushrooms, such as chanterelles, porcini, or oyster mushrooms, are sautéed until golden, adding an intense, woodsy flavour that complements the rich risotto. Roasted cherry or Roma tomatoes add a hint of sweetness and acidity, balancing the dish’s creaminess. Fresh herbs like thyme or parsley are typically sprinkled on top, along with a drizzle of olive oil and a sprinkle of Parmesan for extra richness.