Porcini Mushroom and Paglierina® Risotto
Olive oil
60g
butter
2
leeks, finely chopped
2
garlic cloves, finely chopped
Finely chopped rosemary
295g
Risotto rice
100ml
White wine
750ml
vegetable stock
100ml
cream
300g
of porcini mushrooms
1 1/2
Diced Paglierina
Salt and pepper to taste
La preparazione della ricetta
1
Place the oil and half of the butter in a pan over medium-low heat. Cook the leek, garlic, and rosemary, stirring for 6-8 minutes until soft.
2
Add the rice and toast it, then add the wine and let it evaporate. Add the stock, one ladleful at a time, stirring continuously, for 20 minutes or until the rice is al dente (you may not need all the stock). Add the cream and cook for another 2-3 minutes.
3
Melt the remaining butter in a pan over high heat. Cook the mushrooms and some rosemary for 6-8 minutes or until golden brown. Combine the rice with the mushrooms, then add the diced Paglierina.
