This Marcon risotto has a special feature that makes it easier to prepare than traditional recipes: it can be made using dried porcini mushrooms! So, let's all get cooking.
Photo of Philippe Barret's risotto
Photo of chef Laurence Barruel
The Marcon family's philosophy is entirely shaped by geography. Located between Velay and Vivarais, with the natural borders of Haute-Loire and Ardèche guiding the chefs' hands on a daily basis, the restaurant bases its essence on a love of the landscape and the impeccable quality of local ingredients. The lush surrounding nature is not just a backdrop, but an axiom that shapes the menu.
A culinary dynasty
This illustrious establishment is the result of the commitment of a veritable dynasty: for over forty years, patriarch Régis Marcon, an exceptional chef and entrepreneur, laid the foundations for its long-standing success. Since 2004, his son Jacques has been working alongside him, and the team boasts the presence of Paul, winner of the prestigious Bocuse d'Or 2025. The dining room is run with dedication by Noémie, Paul's wife—a magnificent hostess.
The dishes
The Marcon Restaurant is a sanctuary for technically flawless classics, where signature dishes such as DOP green lentil stew with truffles, Alpine char, and lamb in a hay crust are always on the menu. But the real stars are mushrooms, a family specialty that the Marcons pick themselves, then feature on the autumn menu alongside game. The risotto below has a special feature that makes it easier to prepare than the usual signature recipes: it is made with dried porcini mushrooms! So, let's all get cooking.
Régis Marcon's recipe for porcini mushroom risotto
Recipe taken from L'Académie du Goût
Ingredients (serves 4)
- 300 g Arborio rice
- 25 g dried porcini mushrooms (the family uses Les Grandes Origines from Maison Borde)
- 15 cl white wine
- 1 L chicken (or vegetable) stock
- 50 g butter
- 40 g Comté or Parmesan cheese
- 2 shallots
- 1 clove of garlic
- 8 broccoli florets (for garnish)
- 1 tablespoon crème fraîche
- Salt, pepper
The day before: rehydrate the porcini mushrooms in warm water and reserve the juice.
On the day: finely chop the shallots. In a saucepan, melt the butter with the garlic clove cut in half. Add the shallots and cook gently without browning.
Toast the rice in a pan until it becomes translucent, then add the white wine and allow it to evaporate. Gradually add the hot broth and the rehydrated porcini mushroom juice, stirring regularly. Cook for about 18 minutes, until the rice is creamy but still slightly al dente.
In a pan, brown the rehydrated porcini mushrooms with a little butter to release their aromas.
When the risotto is ready, add the cream, sautéed porcini mushrooms, and grated cheese. Season with salt and pepper.
Arrange in deep plates, add the broccoli florets for freshness and color, then serve piping hot.
