
Porcini mushroom and Paglierina® risotto
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
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.
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.
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.
The Recipes of the Caseificio Longo
Roast the pepper at 160°C for about 40 minutes. Leave it to cool and peel
Gently fry the finely chopped onion. Toast the rice for a few minutes, stirring
Finely dice all the vegetables (courgettes, peppers and aubergines)...
Soften the finely sliced onion with some oil and the prosciutto cut into
Boil the potatoes in a pan, peel and mash, then leave to cool and mix with the
Make the creamed pumpkin, cutting it into cubes and gently frying it in a pan
Make the pasta using the flour and two eggs, kneading the dough for 10 minutes.