Riso Carnaroli with Porcini mushrooms

Quantities for 4 people

300 gr Carnaroli Rice

White wine

Hen broth

400 gr Porcini mushrooms (medium size)

80 gr shallot

Thyme

Parmesan cheese 30gr

Butter 40 gr

Extra virgin olive oil

Parsley

Salt

Black pepper

Chopped garlic

Divide the mushrooms, keeping a small one raw to guarnish the dish at the end. For the Porcini cream, brown half

chopped shallot, add some mushrooms (already cleaned) cut in pieces and the hen broth and pass in the mixer,

adding salt and black pepper. In a copper pan brown the other half shallot, put the Carnaroli rice, adding hen broth

and white wine.

While cooking add the cream of Porcini (prepared in advance) and the other pieces of mushrooms and cook in oil.

End the cooking adding butter, extravirgin olive oil, parsley, parmesan cheese, thyme, a bit of chopped garlic, salt

and pepper to taste. Once putting the risotto in a dish, guarnish with the other mushrooms.