A dish that captures the intense flavors and the magic of autumn, with an enveloping aroma and a very creamy result thanks to the porcini mushroom cream.
Finely chop the shallot and sauté it in a pan with a little oil. Then add the thyme and the mushrooms and cook for a few minutes.
Transfer everything to a blender, blend and set aside.
In a saucepan, dry-toast the rice. After about two minutes, moisten it with a little broth or water and cook for about 12 minutes, adding more broth or water as it evaporates.
At halfway through cooking, add the porcini mushroom cream.
When the rice is cooked, turn off the heat and finish by stirring in butter and Parmigiano.
Italia
| Energy (kcal) | 56.92 |
| Carbohydrates (g) | 10.63 |
| of which Sugars (g) | 1.15 |
| Fat (g) | 0.37 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 2.75 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.02 |
