Porcini mushroom and Paglierina® risotto



  • 1

    Place the oil and half of the butter in a pan over a medium-low heat. Cook the leek, garlic and rosemary, stirring for 6-8 minutes, until soft.

  • 2

    Add the rice and gently fry it. Then add the wine and allow it to evaporate. Add the stock, a little at a time, stirring all the time, for 20 minutes or until the rice is firm (you might not use up all the stock). Add the cream and cook for a further 2-3 minutes.

  • 3

    Melt the remaining butter in a pan over a high heat. Cook the mushrooms and rosemary for 6-8 minutes, or until golden. Add the rice to the mushrooms, then add the diced Paglierina. 

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