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RISOTTO WITH PORCINI MUSHROOMS, FERMENTED GARLIC AND PARSLEY
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Pin Recipe
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
10
people
Ingredients
500
g
caramel rice
3
finely chopped shallots
4
tbsp
olive oil
1.5
litres
mushroom stock
1
glass
white wine
6
pieces
porcini mushrooms, cut into thick slices
¼
tbsp
fermented garlic
2
tnsp
chopped flat-leaf parsley
4
tbsp
grated pecorino
1
tbsp
cilinary rapeseed oil
2
tbsp
aceto balsamic vinegar
Instructions
Bring the stock almost to a boil
Place the other pan on the Quoco for 5 minutes.
Pour in the oil and add the shallots.
Fry this until translucent and add the rice.
Fry the rice for a while and deglaze with white wine.
Add half of the stock and wait for it to be absorbed.
Keep adding stock little by little until the rice is al dente and smooth.
Season the risotto with garlic, aceto, pecorino, rapeseed oil and salt and pepper.
Drizzle the mushrooms with olive oil, fry them briefly on both sides on the Quoco and sprinkle with some salt and pepper.
Spoon the risotto onto the plates and garnishwith the mushrooms and chopped parsley.
Enjoy!
Notes
“Omit the pecorino and you’ve got a delicious vegan meal!” – Kris Michaels