Una ricetta di
Spaghetti & MandolinoRisotto with porcini mushrooms and crispy speck
Risotto with porcini mushrooms and crispy speck is a delicious and creamy first course made with fresh, fragrant seasonal ingredients we enjoy in early autumn. After the first end-of-summer rains, the land gifts us with these wonderful products, often in abundance. If you're lucky enough to have plenty, you can experiment with various recipes, guaranteed success!
Primi
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 units
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 thinly.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 gradually and cook the risotto.STEP 5 di 8
Stir in butter and grated cheese, then mix for a minute.STEP 6 di 8
Roast the speck in a hot pan until crispy.STEP 7 di 8
Serve the risotto garnished with crispy speck.STEP 8 di 8
Notes: Prepare the broth with carrots, onions, celery, and tomatoes or use two vegetable broth cubes in the liquid quantity specified in the ingredients.Modalità di conservazione
In the refrigerator for up to 2 days
Altre informazioni
The porcini mushroom and speck risotto should be served hot to fully enjoy its aromas and flavors.