Una ricetta di
Spaghetti & MandolinoPorcini mushroom risotto with crispy speck
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!
Primi piatti
10 min
25 min
Facile
Italia
Emilia Romagna
Prodotti in questa ricetta
Ingredienti
(per 4 persone)
Vegetable broth:
900 mL
Funghi porcini secchi 30g
350 g
Riso carnaroli 500g
350 g
Onion
0.5 unit
Olio extravergine di oliva extra 250ml
35 mL
Dry marsala
2 unit
Salt and pepper:
Parsley
to taste
Speck de 'na olta 1 kg
60 g
Butter
20 g
Grated cheese:
to taste
Suggerimenti
Padellino
Preparazione
STEP 1 di 8
Clean the mushrooms and slice them.STEP 2 di 8
Sauté the finely chopped onion with oil, then add the mushrooms and cook.STEP 3 di 8
Add the rice and toast it, then deglaze with the wine.STEP 4 di 8
Add the hot broth little by little and cook the risotto.STEP 5 di 8
Add the butter and grated cheese, then stir for a minute.STEP 6 di 8
Roast the speck in a hot pan until it becomes crispy.STEP 7 di 8
Serve the risotto garnished with the crispy speck.STEP 8 di 8
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.Modalità di conservazione
In the refrigerator for up to 2 days
Altre informazioni
Porcini mushroom risotto with speck should be served hot to appreciate its aromas and flavors.