What do actors do in confinement, when no shooting and no Cannes festival are taking place any more? They cook. And Thibault de Montalembert, a theatre and movie actor who acquired a new fame when appeared as Mathias Barneville in “10%” (Call my agent), has shared with us his recipe for a pumpkin and mushroom risotto. The result is pretty and delicious, but hurry because it won’t be the season for pumpkin very soon…
Ingredients for two to three plates include: 2 minced shallots, 250 g of mushrooms, three thick slices of pumpkin cut in dices, 200 g of arborio rice, a litre of chicken broth, 10 cl of sweet white wine, 50 g of grated parmesan, 2 large spoons of mascarpone.
Cook on a slow fire the cubes of pumpkin in the chicken broth. Simmer the shallots and mushrooms in a pan in a little olive oil. Add the rice in the pan until it becomes translucid. Add the white wine. When it is completely absorbed, add the broth little by little until the rice is cooked al dente. By then the broth should be totally integrated. Add the pumpkin and mushroom, the mascarpone and half of the parmesan. Let it sit for five minutes. Then it is ready to serve. The rest of the parmesan can be added later individually.
Thibault is wearing an apron provided by a wonderful fishmonger, Poiscaille, who delivers directly from the fishermen to the customer. You can subscribe to a weekly delivery or choose your basket along with what was fished the day before. It was started by bio sea engineers who decided to apply their knowledge of the ocean to the fish market and specialize in rare fish which only small fishing boats can detect. the price is fair for the customer as well as for the fisherman.
And for dessert, you can read his book on his readings as a child. He was raised alone in a big castle, Hauterive, in Mayenne, and was so religious that he wanted to become a priest. “Et le verbe se fait chair” (The Word became flesh) is beautifully written and illustrates very well his lonely childhood as the 7 th younger child of the family. (In French only at Editions de l’Observatoire)
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