Porcini mushroom risotto with crispy speck is a delicious and creamy first course made with fresh and fragrant seasonal ingredients that autumn brings us. After the first rains of late summer, the earth gives us these wonderful products, sometimes in abundance, so if you're lucky enough to have plenty, you can get creative with various recipes. Success is guaranteed!
Clean the mushrooms and slice them.
Sauté the finely chopped onion with oil, then add the mushrooms and cook.
Add the rice and toast it, then deglaze with the wine.
Add the hot broth little by little and cook the risotto.
Add the butter and grated cheese, then stir for a minute.
Roast the speck in a hot pan until it becomes crispy.
Serve the risotto garnished with the crispy speck.
Note: prepare the broth with carrot, onion, celery, and tomato or use two vegetable stock cubes in the amount of liquid indicated among the ingredients.
Small pan
In the refrigerator for up to 2 days
Porcini mushroom risotto with speck should be served hot to appreciate its aromas and flavors.
Italia, Emilia Romagna
| Energy (kcal) | 89.01 |
| Carbohydrates (g) | 8.15 |
| of which Sugars (g) | 0.49 |
| Fats (g) | 4.72 |
| of which Saturates (g) | 0.85 |
| Protein (g) | 3.56 |
| Fiber (g) | 0.92 |
| Salt (g) | 0.11 |
