Sort ingredients
ztar_473
QR Code
Listen
Pdf
Grate the rind of parmigiano cheese and throw it in the water
Add carrot, celery, onion, dried mushrooms, parsley stems and rosemary and some salt to the same water. Let simmer until the water takes on some colour
Cut the stem of the mushroom
Toast the rice and the mushroom stem with a bit of butter and grated garlic in a deep pan
Glaze the pan with the ingredients and use good wine
Strain the stock and add it a little at a time to the rice mix, letting it absorb each time
While it cooks, slice the cap of the mushroom very thin and sauté in butter, garlic, salt, and black pepper
When the rice is close to the right consistency, add some salt, parsley, parmigiano cheese, and black pepper
Optional. If you really want it to be special, add a spoonful of mascarpone along with it
Mix and toss in the pan with some stock
Plate and top off with the sautéed mushrooms, more parmigiano and parleys
Bon appétit